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⁾