Lake District, Cumbria produces some of the very best local food and drinks around. Grasmere gingerbread has been made in the same place according to the same recipe since the middle of the 19th century. Also sticky toffee pudding was invented on Ullswater and perfected in Cartmel. Foodies from all over the UK flock to the Lake District for the quality of food and drinks produced.
Kendal Mint Cake has been a Cumbrian delicacy since it was created (by mistake!) by Joseph Wiper in 1869. A batch of peppermint creams that ‘went wrong’. When the mixture was left overnight, it solidified into a solid bar of powerful peppermint and Kendal Mint Cake was born. It was famously carried by Sir Edmund Hillary and his team on the first ever ascent of Mount Everest in 1953, and Sir Ernest Shackleton on the Imperial Trans-Antarctic Expedition of 1914-17.
The Cumberland sausage has a distinguished long, coiled appearance and is sold by weight or length. It would have been traditionally made from the Cumberland pig, which became extinct in the 1960’s, and flavoured with herbs, spices and pepper. Delicious for breakfast or dinner with creamy mash and onion gravy.
Invented by Sarah Nelson in 1854. The charming quality about the gingerbread is that it is still baked daily to her original sweet, spicy –and highly top secret- recipe, and sold in Sarah Nelson’s Church Cottage home, which has now been renovated into The Grasmere Gingerbread Shop.
A classic dessert on any British menu, sticky toffee pudding was created by Francis Coulson at the Sharow Bay Country House Hotel, back then aptly named ‘icky sticky toffee pudding’.
Damsons, a member of the plum family, have been grown in the Lyth Valley since the 1700s. They are harvested in September and used to make an abundance of delicious local produce such as gin, pastries, jam, chutneys and cheese. There is even an annual country fair held to celebrate the unique fruits.
Easter ledge is a term given to young wild leaves, mostly bistort or dandelion and nettles. These are boiled and made into a purée enriched with butter, chopped boiled eggs and boiled barley, which is then pressed.
A Hogget is a sheep aged between one and two years. When cooked long and slow; it can carry strong flavours and yet is delicious in its own rich juices. It falls off the bone and is succulent and moist.
This simple dessert of shortcrust pastry dates and brown sugar is elevated to the ‘something special’ category with the addition of dark rum.
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