What’s on the menu in the South West

The next stop on our Tour of Britain discovers what the South West does best. Plus, we speak to chef Mark Fice to see how he uses the local specialities ream teas and pasties might be the first treats visitors to the South West tick off their list. But food fans who look deeper (literally) are guaranteed a treat. The rolling south west seas are a treasure trove of fish. Cod and monkfish to lobster and crab… the quicker from boat to plate, the better. And with the traditional pasty never far from a menu, combining the two is big business. Smoked haddock, cheddar and parsley pasties do sound good. Look out for these top ingredients from the region and inspire your customers with new additions to your menu.

Dairy

The South West is the dairy capital of the UK. Around 23% of the UK’s cows and 37% of England’s dairy producers are based here. Cornwall, which offers over 50 different cheeses, hails the tangy, crumbly Yarg as its most distinct while Devon’s citrus goat-cheese Sharpham Ticklemore is melt in the mouth gorgeous crumbled into salads or melted into tagliatelle with pepper and oregano. A cream tea is a lavish treat with the indulgence of clotted cream, while berries and honeycomb will always have a friend in the area’s luxurious, rich ice cream.

Crab Cider

Britons bought more than 720,000 tonnes of crab in 2022*. Much of it came from pots in the sea off south Devon and south east Cornwall. Although available all year round, brown crab’s availability has dropped since 2016, making it even more of a premium headline dish for your blackboard. Its salty sweet flavour, firm or flaky texture and high vitamin and mineral content make it perfect for pasta, salads or a good old doorstep sandwich.

A trip to the South West wouldn’t be complete without scrumpy. Some of the UK’s finest is made here thanks to the region’s warm, wet conditions which are perfect for apple growing. Even though its origins are in the West Country, Devon and Cornwall have taken the tipple to their heart and now boast dozens of producers. A drop of cider in our cooking never goes amiss – sausages, shellfish, chicken and even gravy all get a kick out of the punchy apple drink.