Cumbria’s traditional cuisine developed in harmony with its natural surroundings. Farms supplied lamb for various meat dishes, while pigs contributed to the production of sausages and ham. Cattle played a vital role in producing dairy products. Meanwhile, the moors and mountains offered an abundance of wild game, including duck and deer. The region’s lakes and seas teemed with herring, char, shrimp, trout, and salmon, enriching its culinary diversity.
Sausages
Homemade Cumberland sausages are uniquely coiled like ropes and are occasionally sold by length, stretching up to an impressive four feet. These sausages are often baked whole, showcasing their high meat content infused with a delightful blend of spices and herbs encased in natural casings.
In 2007, Paul Hevey of Lakes Speciality Foods earned the prestigious title of National Champion, securing the accolade for Britain’s Best Sausage and earning him the well-deserved nickname, “National King of the Banger.” Lakes Speciality Foods is a specialized butcher shop and meat supplier committed to sourcing locally with a seasonal focus. Their award-winning products, including Pork and Black Pudding, Cumberland, Pork, Mango, and Stilton sausages, have been meticulously crafted to prioritize traceability, locality, and minimal food mileage.
Ham
The age-old method of crafting Cumberland ham involves a traditional dry-curing process. Initially, the ham is generously salted and may be delicately rubbed with brown sugar. Following this, it undergoes a month-long curing period, after which it is meticulously washed, dried, and suspended for an additional two or more months to attain full maturity. It is worth emphasizing that this time-honored curing technique abstains from the use of chemical additives or preservatives. It is essential to recognize that this traditional preservation process does not involve cooking; therefore, cooking is necessary before enjoying this delectable ham.
For those seeking authentic hams and sausages:
- Woodalls of Waberthwaite;
- Huddlestons Butchers;
- Border County Foods;
- Hodgsons Butchers;
- Mackays Butchers;
- Lakes Specialty Foods.
Lamb
Lamb, nurtured by the open fells, grazes on the natural herbage, imparting its meat with exceptional flavor and quality.
- One classic dish is Shepherd’s Pie or Cottage Pie, crafted with either lamb or beef. It involves a medley of ingredients, including onions, mushrooms, carrots, pureed tomatoes, and spices, all harmoniously cooked together. The mixture is then transferred to a dish, crowned with a layer of cooked, mashed potatoes and a sprinkling of cheese before being oven-baked to perfection;
- In the realm of stews, Cumberland Tattie Pot stands out. Similar to Shepherd’s Pie but without tomatoes, this recipe introduces swede and black pudding to the mix. Layers of potatoes intermingle with the savory meat mixture, while pickled red cabbage serves as a delightful side dis;
- To elevate ham or lamb, the traditional Cumberland sauce comes into play. This zesty sauce is crafted from the juices of an orange and a lemon, complemented by redcurrant jelly, mustard, port, and ginger. These ingredients are artfully simmered until they meld into a harmonious sauce;
- Lastly, Slacks, a family-operated organic farm, produces bacon, sausage, and ham in a rustic stone barn, honoring tradition while providing premium quality.
Beef
- Hallsford, a family farm situated near Carlisle at Hethersgill, offers a selection of beef, pork, and lamb from heritage breeds;
- Meanwhile, at Savin Hill Farm in Lyth near Kendal, you’ll find purebred British White cattle and Middle White pigs. These animals yield marbled beef, succulent pork, as well as dry-cured bacon and hams;
- For those seeking prime rosé veal, consider Heave’s Cumbrian farm, recognized as the winner of Westmorland’s Best Managed Farm Award in 2008. The Mason family, with a century-long farming legacy, prioritize environmental management and conservation. Their farm boasts a herd of pedigree Holstein Friesian dairy cows and North Country Mule sheep.
Game, Fish, Sausages, and Cheese
Discover a delectable assortment of game, fish, sausages, cheese, and more at the Old Smokehouse, nestled within Brougham Hall.
For those with a taste for smoked and cured meats and an appreciation for game, Saddleback at Aldby Farm in Dacre has you covered. Their commitment to utilizing local products whenever feasible ensures that you’ll savor the essence of the region in every bite.
Seafood
Seafood in this region encompasses a rich variety of options that extend beyond the traditional offerings of herring and Arctic char. One delightful choice is herring, which is frequently prepared by filling it with a flavorful mixture of breadcrumbs and seasonings. It’s then paired with a zesty mustard sauce, creating a harmonious blend of textures and flavors.
Additionally, you can explore the culinary wonders of Arctic char, a species with its origins dating back to the ice age. This versatile fish is enjoyed in various preparations, including potting and featuring prominently in fish pies. Whether subtly potted or as a hearty pie filling, Arctic char offers a unique and delicious seafood experience that reflects the region’s culinary diversity.
Dairy
Several dairy farms take pride in crafting their own cheeses. Butter from these farms occasionally finds its way into the creation of Cumberland rum butter, a delightful concoction. This butter is artfully blended with brown sugar, nutmeg, and rum. In an age-old tradition, it was traditionally served with oatcakes to commemorate the birth of a new baby. On christening days, visitors would leave coins in the butter bowl, symbolizing wishes for a prosperous life for the newborn.
Fruits
Cumbria boasts a rich tapestry of historic apples, each with its own unique character. Varieties like the autumn harvest, Carlisle codlin, forty shilling, lemon square, longstart, Nelson’s favourite, and greenup pippin (discovered in a Keswick garden in the late 1700s) showcase the region’s apple heritage.
In the picturesque Lyth Valley, you’ll encounter the nutty-flavored damsons, a distinct type of plum ripe for harvest in September. These damsons play a versatile role in the culinary landscape, flavoring tarts, pies, cakes, ice cream, cheese, jams, Westmorland plum chutney (with the addition of almond-flavored kernels from the stones), wines, punches, gins, and beers. In times gone by, they even lent their hues to dye cotton in the bustling mills of Manchester. A renowned dish featuring damsons and apples is the delectable damson and apple tansy, where these fruits are harmoniously cooked within a luscious egg custard.
For those seeking organic produce, Howbarrows organic farmshop, situated just 1.5 miles from Cartmel, is a haven. Here, you can discover a bounty of organic fruits, vegetables, herbs, as well as lamb and chicken. Additionally, a tempting array of puddings awaits, including dairy-free and gluten-free options to cater to every palate.
Distinctive Culinary Offerings
Since 1983, Cumberland Honey Mustard has been a signature product hailing from Alston. With an array of seven enticing varieties to choose from, including the original, garlic, horseradish, green peppercorn, vulcan, whisky, and organic options, there’s a flavor to suit every palate. For comprehensive information and convenient ordering, visit their website at www.cumberlandmustard.com.
For those with a penchant for marmalade, mark your calendars for the annual Marmalade Festival hosted at Dalemain Historic House and Gardens in Dalemain, Penrith. With over 500 entries spanning eleven diverse categories, there’s a wealth of options to evaluate and choose from. Tastings are available for visitors, and there are special events tailored for children to enjoy, making it a delightful experience for the whole family.
Delectable Delights
In the heart of Cumbria, you’ll discover a treasure trove of homemade chocolates, a beloved indulgence available in various specialist grocery shops throughout the region. Don’t miss the chance to savor toffee, another local favorite, as captured in the charming window displays of Penrith’s toffee shops.
Exploring the local culinary landscape, you’ll encounter “whig,” a uniquely flavored bread with each Lakeland village boasting its own twist on the recipe. For example, in Hawkshead, caraway seeds add a distinctive touch.
- Grasmere Gingerbread, renowned throughout Cumbria, stands as a beloved treat alongside the iconic Kendal Mint Cake;
- If you’re craving sticky toffee pudding, look no further than the Cartmel Village Shop. For a diverse array of puddings, including traditional favorites, turn to Country Puddings at Lodge Farm, Dacre;
- For a wide selection of homemade delights found in many Cumbrian stores, explore Country Fare at Dalefoot, Lucys Specialist shop in Ambleside, or Grahams in Penrith;
- Hill Farm Foods in Thurstonfield, Carlisle, caters to those with gluten restrictions, offering a diverse range of gluten-free and wheat-free baked goods;
- The Village Bakery at Melmerby is another bakery worth exploring, crafting both traditional and gluten and wheat-free products. For those eager to purchase locally sourced food, consider exploring the farmers’ markets.
Conclusion
Cumbria’s food traditions offer a diverse and rich culinary journey, from lakeside feasts to cozy pub fare. Traditional cuisine thrives in harmony with the region’s natural surroundings, with lamb, pigs, cattle, game, and a bounty of seafood sourced from the land and waters. Homemade Cumberland sausages, award-winning hams, and zesty Cumberland sauce showcase the region’s artisanal flair. Hallsford and Savin Hill Farm provide heritage beef, while orchards bear historic apples and nutty damsons. From gluten-free options to marmalade festivals and homemade chocolates, Cumbria’s culinary tapestry is a delightful blend of tradition, innovation, and natural abundance, inviting you to savor its unique flavors.
If you’re intrigued by the rich culinary traditions of Cumbria you may also like to delve into the article about Youth Hostel Association in Cumbria.