Food for thought
The Lake District is a foodie's heaven with many locally produced, organically grown products. Some have a distinctly Lake District history, such as:
Cumberland sausage
This rolled-up coil of a sausage is sold by weight or length. There are many theories as to its distinctive shape. One possibility is the shape was introduced during Elizabethan times by German miners who worked in the Lake District. Find out more in the Fells and Dales: Sausage Secrets (opens new window)
Damsons
Originally damsons came from the area around Damascus. Damsons have been grown in Westmorland since the early 1700s. The Westmorland damson is a member of the plum family. Its unique flavour is caused by cross pollination with wild sloes and also the favourable Cumbrian climate.
In springtime, the white blossom of the damson orchards fill the Winster Valley and Lyth Valley, east of Windermere. The fruit is harvested in September. Damsons are used to flavour wines, gin, pies, cheeses, chocolate, bread, jams and beer.
Find out more at the Westmorland Damson Association (opens in new window) which runs the Damson Day festival.
Grasmere gingerbread
This secret recipe was created by Sarah Nelson in 1854. It’s a unique product, between a cake and a biscuit and nothing like crisp gingerbread used for gingerbread shapes. You can buy it from the Grasmere Gingerbread Shop (opens in new window) in Grasmere village next to the church.
Herdwick lamb
Herdwick lambs grow slowly because of the harsh Lake District climate on the higher fells. This makes the meat sweeter and fuller in flavour. It’s at its best between January and May.
Kendal Mint Cake
This slice of peppermint flavoured congealed sugar has been giving an energy boost to walkers and climbers in the Lake District for over a century. It even made it to the top of the world in the 1953 Everest expedition.
It was made by accident by a confectioner who was making mints but found that the mixture had turned cloudy. When he poured it out, Kendal Mint Cake was born! It is made in Kendal, just outside the National Park. Suppliers include Romneys and Quiggins (both links open in a new window)
Rum butter
This is made by mixing butter with rum, nutmeg and brown sugar. There was an ancient custom to serve it to celebrate the birth of a new baby, where visitors would leave coins in the butter bowl to symbolise bringing a prosperous life to the baby.
Rum was popular in the Lake District in the eighteenth and nineteenth centuries as it was imported, and smuggled illegally, through the thriving sea ports on the west coast. Some Lake District families still own their ancestors' Rum Butter bowls. Read more in History of Rum Butter (opens in new window)
Taste of Cumbria Award of the Year 2008
We sponsored this award for all sectors of the tourism industry - local food producers, farm shops, restaurants, pubs and attractions - who create a taste experience and are committed to buying or producing locally.
The winner is: The Village Bakery Melmerby, Penrith
Finalists:
Yew Tree Farm, Coniston
Rothay Manor Hotel and Restaurant, Ambleside
For more details check out Cumbria Tourism Awards 2008 (opens in new window).
