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Regional Specialities

2010 March 2
by David Smith

Local foods from the English regions

4 Responses leave one →
  1. Kevin Ball permalink
    May 25, 2012

    A real Cornish Pasty would never conain turnips but only swede, onion, potato and good quality English beef, ( steak or skirt but never mince) plus salt and pepper.

  2. Mike Elston permalink
    November 24, 2014

    Re: bloater paste. Sad to say, since Shippams were taken over by Princes, they appear to have discontinued their much-loved bloater and anchovy pastes. They had become harder to find in the shops, and these great 20th-century favourites are no longer available in the 21st century. I am not aware of any alternatives — perhaps someone else is?

  3. Jeff Devo permalink
    December 5, 2014

    Wouldn’t want you missing out on our local delicacy :-)


  4. Dave Tucker permalink
    July 9, 2017

    Cow Pie!
    As an ex canal boatie, I well remember Mad O’Rourkes pubs around the Black Country area, such as the Dry Dock Inn in Netherton, (the south end of Netherton tunnel) serving cow pie, an enormous 9 inch wide, 3 inch deep pie dish filled with meat and veg, with a pastry top adorned with pastry ‘cow horns’! Rumour had it that, in the early days, if you could eat a whole one, you got it free! Accompanied by a pint or two of Lump Hammer, you wouldn’t be moving very far (or fast) afterwards! I generally made it back to my boat though, moored about 50 yards away!

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