The legendary hand-held pastry filled with beef, potato, swede, and onion — once fuel for tin miners. 1)
A whimsical pie where fish heads (usually pilchards) poke through the crust, gazing at the stars. 2)
Fresh scones with clotted cream and strawberry jam, traditionally served cream first in Devon. 3)
Similar to Devon, but jam goes before the clotted cream — a hotly debated regional tradition! 4)
A dish of cured pig’s cheek, sometimes breaded and fried, once a delicacy in Bath. 5)
Hard, dry biscuits often eaten with Blue Vinny cheese, dunked in tea, or entered in “knob-throwing” contests. 6)
A semi-hard cheese wrapped in nettles, giving it a unique earthy flavor. 7)
Pork slow-cooked with local cider and apples, highlighting the region’s apple orchards. 8)
Sweet, yeasted buns studded with sugar crystals and caraway seeds, dating back to the 18th century. 9)
World-famous cheese matured in Cheddar Gorge caves, with rich tangy flavors. 10)
Traditional pork offal meatballs, served with marrowfat peas and gravy. 11)
A rustic fisherman's stew with pilchards, hake, mussels, and potatoes. 12)
A delicate dessert of milk curdled with rennet, flavored with nutmeg and sometimes brandy. 13)
A rare, crumbly blue cheese with a strong, peppery taste, revived from near extinction. 14)
A flat, currant-studded cake made by fishermen’s wives (“hevva” being the call when pilchards were spotted). 15)