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Regional specialties in Britain - Coggle Diagram
Regional specialties in Britain
Eastern/South-East England
East Anglia: Stiffkey Blues (cockles), Cromer crabs, Yarmouths bloaters (herring), Colchester oysters, Southend whitebait, samphire (sea asparagus), mustard
Essex: fine jam
Roast Norfolk Black turkeys, Suffolk cured ham, Newmarket sausages
Kent: the Dredgerman's Breakfast (a plate of streaky bacon, shelled oysters and thick bread), lamb
Sussex: pond pudding (a streamed buttery blob hiding an entire lemon)
Isle of Wight: doughnuts
Scotland
Haggis
Salmon, trout
Partridge, grouse, deer
Aberdeen Angus, the long-haired, Highland cattle
Cranachan (a mixture of toasted oatmeal, whisky, cream and raspberries)
Cullen skink (a soup of smoked haddock and potatoes), Arbroath smokies (salted and smoked haddock),
grouse stuffed with rowanberries
London
Ecclecticism: Indian, Vietnamese, Chinese, Italian etc.
Markets: Billingsgate (fish), Smithfield (meat)
East End: jellied eels, meat pies
Fortnum & Mason
Harrods Food Hall
South-West England
Clotted cream
Lobster, crabs, mackerel
Pasty
Cornish saffron cake
Oldbury tart (gooseberry pie)
West Country cream tea
Northern Ireland
The Ulster Fry (a plate of bacon, eggs, sausages, black pudding and mushrooms)
Irish Soda bread
Beef sausages
Dairy
Seafood
A stew of meat, potatoes, carrots and onions
Wales
Pork,lamb
Leeks, cabbages
Shoals of herring, mackerel, Gower cockles
Laverbread (bara lawr), served alongside Welsh cured bacon, cockels and oatmeal
Bara brith (a rich fruit loaf), Welsh cakes (a flat scone cooked on a griddle), teisen carawe (caraway seed cake), teisen mel (honey cake)
Northern England
Oatcakes, parkin, stotty cake, curd tarts, treacle toffee
Lancashire hotpot: a layered casserole of lamb, potatoes and onions served with pickled red cabbage
Lancashire and Bury: black pudding, the fat sausage blend of ox blood, oatmeal, onions and spices
Yorkshire pudding, a muffin-shaped piece of light batter served with roast beef and gravy
Northumberland: Craster kippers (smoked)
Morecambe Bay: potted shrimps
Coiled Cumberland sausages flavoured with black and white pepper served with a buttery mash and rich onion gravy