The North

The North of England really has an established regional food tradition and we should all be are very proud of the produce and dishes that have evolved from here. The food of the North is generally considered working men’s grub. Many of the dishes are often based on economical ingredients, not a bad thing now considering the “credit crunch”! There are all types of offal which are rarely seen in other parts of the country such as tripe served with onions, brains, chitterlings, sweetbreads, pigs’ trotters and cow heel. Black pudding made from pigs’ blood and oatmeal is a great favourite, with many international competitions taking place to see who makes the best of the best.

The Cumberland sausage is another of the North’s great exports, used by the whole country, especially the coiled ones. Pork plays an important role whether it be famous York ham or the air dried version from Cumbria. In Northumbria, Craster kippers come from the village of same name, Morecombe Bay has its shrimps, then there is the rhubarb triangle between Wakefield, Leeds and Bradford where the rhubarb is grown in sheds. These days we use rhubarb as a fruit but interestingly it is actually a vegetable.

The North has more than its fair share of famous cheeses, with Wensleydale, Coverdale, Swaledale and Cotherstone to mention but a few.

The region has given us Yorkshire pudding, Parkin, treacle toffee, all manner of baked products, as well as beer ranging from Newcastle Brown Ale to Sam Smith’s Pale and not forgetting Black Beer, which was the original mixer for rum and black.

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