The iconic hand-raised pork pie with hot water crust pastry and seasoned pork, recognized with a Protected Geographical Indication (PGI). ¹⁾

The “King of English Cheeses,” crumbly and veined with blue mold, made traditionally in Nottinghamshire, Derbyshire, and Leicestershire. ²⁾

A firm, nutty cheese with its distinctive orange-red hue, long associated with Leicestershire dairies. ³⁾

Coarse, herby sausages flavored with sage, distinctive to Lincolnshire. ⁴⁾

Thin, pancake-like flatbreads made from oatmeal, wheat flour, and yeast, eaten with cheese, bacon, or jam. ⁵⁾

The original almond and jam-filled pastry from Bakewell (different from the commercial Bakewell tart). ⁶⁾

Light, crisp ginger biscuits invented in Grantham in the 18th century. ⁷⁾

A Lincolnshire pork meatloaf seasoned with sage, usually eaten cold in sandwiches. ⁸⁾

A soft, crumbly cow’s milk cheese with a history dating back to the 17th century, revived in Nottinghamshire. ⁹⁾

A historic ale style associated with Rutland, the smallest English county, known for its malty depth. ¹⁰⁾

A suet crust pastry filled half with savory (meat/veg) and half with sweet (jam/apple), a “meal in one.” ¹¹⁾

Savory spread made from split peas, often served with ham or boiled bacon. ¹²⁾

A fruit-studded loaf traditionally enjoyed with cheese, especially Blue Stilton. ¹³⁾

Handcrafted fruit syrups (elderflower cordial being the most famous), originating from the Vale of Belvoir. ¹⁴⁾

A rustic pie filled with gammon, apples, onions, and potatoes, balancing sweet and savory. ¹⁵⁾