Enter your email address to subscribe to this blog and receive notifications of new posts by email. Email Address:. Sign me up! Yorkshire Dales Food. Skip to content. A change of angle for us and our first Guest post by UK Food PR specialists, Sauce Communications Yorkshire, the largest county in the UK, is centred around the city of York, which is world-renowned for its food culture.
Wensleydale Cheese. Ginger Beer. Yorkshire Parkin. Like this: Like Loading Bookmark the permalink. Ann Waterhouse says:. Living in Bradford and surrounds we loved the locally made salmon and meat paste — used to buy it from local butchers — is there anywhere I can get the original recipe — we miss it and good old haddock which never is for sale in Australia Like Like. Charles Morgan. Martha A. Lee says:. JoeSpud says:. You missed curd tart.
Leave a Reply Cancel reply Enter your comment here Fill in your details below or click an icon to log in:. Email required Address never made public. Name required. Search for:. Follow cwildman. Great new product from Lisa theyummyyank BrownieSnaps now in stock at the FarmShop townendfarmshop yorkshire innovation. Great to catch up with everyone at britishcharcuterie live awards specialityfair bcla21 and collect our awards gold championproduct bestinclass charcuterie britishcharcuterieawards.
If you want to try his products for yourself, be sure to check out his website. For crisps with a difference, the robust and unique flavours of Yorkshire Crisps are likely to have you making online orders by the box full. Handmade in the county and committed to using only local produce, among the great flavours you can sample are chardonnay wine, sweet chilli and lime and sweet cured ham and pickle. As well as being available in sandwich shops, wine bars and other establishments across Yorkshire, they are one of the many products that you can have home delivered through the Yorkshire Pantry , the retailer holds all manner of Yorkshire-made products from savoury to sweet and snacks to confectionary.
Yorkshire is famous for the Rhubarb Triangle, a nine-square mile area between Wakefield, Morley and Rothwell which is renowned for producing early forced rhubarb. West Yorkshire remains a very important area in rhubarb production and once accounted for 90 per cent of the world's rhubarb production. From rhubarb-themed menus, to rhubarb gifts and souvenirs, it's an experience which is sure to delight the senses of all.
First produced in the village of Wensleydale, Wensleydale cheese is admired for its supple and crumbly texture and today is produced in creameries across the country. Although first produced in the 12 th Century by Cistercian monks in the valley, it wasn't until that the cheese was first produced on a large scale.
The dedicated team at Wensleydale Creamery offers a chance to taste this fantastic cheese at its best, with their knowledge and expertise in the art of cheese making helping them to win countless awards over the years. Finally we have Henderson's Relish , a spicy sauce that you would be forgiven for mistaking for Worcestershire sauce. Crafted in Sheffield for more than a century, this secret recipe is incredibly versatile and can be used as a sauce for meats, soups and even in marinades.
Available in supermarkets up and down the country, as well as stores across Yorkshire, be sure to pick some up for the perfect souvenir from scenic holiday in Whitby. With the foods previously mentioned just some of the many delights that Yorkshire has in store, it's clear that the county has something to offer all food lovers. This is a belief also shared by Deliciouslyorkshire , an organisation that loves nothing more than supporting local foods of the county. We were able to speak to Jo Satariano from Deliciouslyorkshire, who explained just why the foods of Yorkshire are so popular:.
Follow the instructions on the bottle to see how much to add, as different brands vary. Stir it in, along with half a teaspoon of salt. Leave the milk to stand for 10 or 15 minutes.
Scald your straining cloth with water straight from the kettle, spread it out over a bowl so the edges hang over, and then pour in your curds and whey. Tie up the cloth with string and hang up the cheese above the bowl to strain for 4 or 5 hours. Hey presto! You have made curd cheese. It keeps for several days covered in the fridge. It makes enough filling for one 10 inch diameter tart tin, though you can make several small ones if you prefer.
First of all, cream together the butter and sugar well, then mix in the cheese, raisins, salt and eggs. Season to taste with the allspice and rosewater. If you like the content I make for the blogs and podcast, please consider supporting me by buying me a virtual coffee, pint or even a subscription : just click on this link.
Tagged as baking , cheese , cheesemaking , curd cheese , dairy , dessert , food , history , Jane Grigson , pudding , tarts , Yorkshire. Recently I wrote a post on the history and invention of golden syrup and black treacle in the 19 th and 20 th centuries. As far as I know treacle is the only mined foodstuff though I could be wrong there I often am. Treacle mines are rare and appear in just five regions of England: Yorkshire, Lancashire, Kent, the West Country, with the most significant mine being in Wymsey, Cumbria.
Having a treacle mine in your town was a huge benefit to the inhabitants. The folk living in these areas were particularly healthy, especially the miners themselves. It was noted by William Cobbet in when visiting the Cumbrian village:.
This place I found to be a fair and healthy place, the women and children well fed and happy. Most menfolk were at work upon the Land but that evening in the excellent Crown and Thorns Inn I was surpassingly surprised to see many men brown of hue. On enquiry I determined that these were miners of Treacle and what a jolly crew they turned out to be. That night I repaired to my bed thanking our maker that there was at least one happy parish in the land.
Black unrefined treacle forms from fossilised beds of sugar cane rather like oil or peat and has a tendancy to seep and rise to the surface of the ground. This run-off is useless, but what makes the regions mentioned above unique is that the treacle is surrounded by a layer of non-porous rock that keeps it contained. Treacle mining goes back to pre-Roman times, in fact there was a healthy trade between England and Rome via Roman-occupied Gaul.
In fact it was the main reason why the Romans wanted to conquer the unbearably cold and harsh British Isles. Why else would they want to take over an island that was inhabitable to them?
A floor mosaic from AD 77 was unearthed depicting treacle mining and refining. Demand was so high, that any new sites had to be kept secret.
The site of the mine in Pudsey my home town, nestled between Leeds and Bradford in West Yorkshire is so closely-guarded that only a very few individuals know the location and those that are told have to have been born and bred within the boundaries of Pudsey. The site of the famous abbey at Kirkstall was chosen by the monks that built it because it was thought a tributary ran from the Pudsey mines through Kirkstall. Unfortunately it seems they were wrong — no treacle had ever been found there.
There has been no significant treacle mining in Britain since the nineteenth century because industry had made sugar and its by-products cheap and accessible.
However, it was on its last-legs already; most of the mines were completely dry and no new sites were found. The last working mine eventually closed in the s during the Great Depression. There are no plans to excavate any of mines and it is a shame; it would be great if we could draw attention to this almost forgotten part of our food history.
Filed under Britain , food , General , history. Tagged as food , history , mining , sugar , treacle , Yorkshire. It is just about the end of the short British forced rhubarb season, and it is always a treat to see it nestled, glowing pink in a crate at the marketstalls, and it is always sad to see it disappear, as I think it is one of the most wonderful vegetables.
In Britain, the long thin bright pink stalks are grown in an area called the Rhubarb Triangle, also known as the Wakefield triangle, a nine mile square area of land contained by Leeds, Morley and Wakefield in the West Riding of Yorkshire.
Here, the rhubarb is grown in large, heated, low-ceilinged sheds in complete darkness. Hence it is called forced rhubarb. It is also called Champagne rhubarb by some.
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