Traditional foods of Somerset


Glastonbury Festival 2009 - The cider bus - flckr - Glasto_2009


The West Country is a mecca for lovers of local produce, and Somerset is no exception. From cheeses to chops, if you're staying in one of our Somerset cottages on your UK holidays, there's bound to be something to tickle your tastebuds!

Be sure to make a visit to the city of Bath Spa while on holiday in Somerset. Relax in the natural spring waters of the new spa complex and then fuel up on local goodies. Perhaps  you'll plump for a Bath Bun, sprinkled with sugar and coloured with saffron. Or maybe a doughy Sally Lunn Cake, piping hot with lashes of cream. If it's savoury you're after, then try a Bath Oliver biscuit. Originally developed by a Dr Oliver, these crackers were eaten by those trying to combat previous 18th century overindulgence during their residence at the Roman baths.

If you're a keen meat eater, then you may like to try Bath Chaps. Pigs cheeks or lower jaws that are salted and smoked, Bath Chaps are then boiled and coated in breadcrumbs. You can still buy them at local butchers, so clear some space in your picnic box!

And what goes well with pork? Apples! And luckily for you, there are plenty to go round down in Somerset. The county is well-known for its cider and has acres of apple orchards. Traditionally made by crushing the apples on a horse-powered stone wheel, Somerset cider is lovely poured into a pork casserole. Or if you're more of a purist, just enjoy a pint of scrumpy on its own.

Proving that sometimes the simplest things in life are best, an ideal way to round of a meal of honest, Somerset fare on your UK holiday is with a slice or two of Cheddar cheese. The county's pastures are ideal grazing ground for dairy cattle and their milk is certainly put to good use. Cheddar cheese was so beloved, poor imitations started to crop up by the 18th century. As a result, stringent rules were put down to protect it. These days, it's produced all over the world, but buy the real deal while holidaying in one of our Somerset cottages and you'll be sure to taste the difference. The cream of the crop is the mature stuff, left for months to develop a deep flavour. For a more elegant end to a meal, finish up with some Damask Cream. Dating from the 1700s, this dish was created in Bath and is flavoured with cinnamon and mace. After it's set, a sweet, rosewater whipping cream is added and the whole thing is topped with icing sugar. Damask rose petals are then traditionally scattered over the top.



AT 10:05

Blog Comments

18th May 2012 stacey norman wrote:

wow that blog was amazing any chance you know what sorts of proper foods they eat ones that come from there part of the uk thanks xx


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