On the Menu

On the Menu

Farmland and the rivers and sea provide ample bounty for the table in East Anglia. Look for area specialties, such as duckling, Norfolk black turkey, hare, and partridge, on menus around the region. In Norwich, there's no escaping the hot, bright Coleman's mustard, which is perfect smeared on some sausage and mash.

Among the culinary treats from the sea is samphire, a delicious plant that grows in the salt marshes along the North Norfolk and Suffolk coasts. The long coastline also provides tasty Cromer crabs and Yarmouth bloaters (a kind of smoked herring), whereas the Essex coast near Colchester has been producing oysters since Roman times. Brancaster and Stiffkey mussels, Sheringham lobster, and Thornham oysters are all seafood highlights worth indulging in while visiting North Norfolk. Eel, a delicacy in the Fens, is served smoked or jellied. Maldon sea salt is another famous, high-quality local product. When you're traveling the coast, sample fresh fish-and-chips on the Suffolk coast, especially in Aldeburgh, where local creations have gained national recognition.

For liquid refreshment, Adnams, Greene King, and Tolly Cobbold are major ale producers, and a pint of Suffolk cider is usually a good accompaniment to the local food. There's an equally venerable tradition in wine making in the region. The Romans first introduced vines to Britain, and they took especially well here. Today East Anglia has more than 40 vineyards; check wine lists in local restaurants.