Regional food
East of England
Summer orchards at Tiptree are sweet with the scent of strawberry jam, autumn fields aromatic with quince and medlar*. Fruit preserves have been made here for 115 years and a museum houses fascinating Victorian 'gadgets' for jam makers, Tiptree. Coastal towns overflow with fishy treats: Colchester oysters, famous since Roman times; plump, freshly cooked cockles at Leigh-on-Sea, served in little dishes, sprinkled with dark, malt vinegar and seasoned with white pepper. Cromer crabs inspire local chefs to create Thermidors, Thai crab cakes, and many more edible delights. Look for Norfolk Biffins – small, shrunken apples with an intense, mouth-watering flavour, once dried in smoky farmhouse chimneys now from artisan bakeries. Red sailed Thames barges line the quay at Maldon, home to tangy sea salt, crisp green Samphire and friendly quayside pubs where local ale is touched with hops and perfect with crispy fish in beer batter. Farmers markets gleam with locally bottled apple juice, fruit-rich cakes and hand-raised pies. Look out for the Lincolnshire Pasty, tasty pheasant and venison in a crusty pastry, or visit its birthplace, the friendly Tealby tea rooms, for home made Lincolnshire Plum Loaf served with mellow cheese.
* Medlar: A deciduous European tree (Mespilus germanica) having white flowers and edible apple-shaped fruit.
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