What to Eat in the West Country
From cider to cream teas, many specialties tempt your palate in the West Country. Lamb, venison, and, in Devon and Cornwall, seafood, are favored in restaurants, which have risen to heights of gastronomic excellence, notably through the influence of Rick Stein's seafood-based culinary empire in Padstow, in Cornwall. Seafood is celebrated at fishy frolics that include the Newlyn Fish Festival (late August) and Falmouth's Oyster Festival (early or mid-October).
What to Eat
Cheddar. Somerset is the home of Britain's most famous cheese—the ubiquitous cheddar, originally from the Mendip Hills village of the same name. Make certain that you sample a real farmhouse cheddar, made in the traditional barrel shape known as a truckle.
Cream teas. Devon's caloric cream teas consist of a pot of tea, homemade scones, and lots of strawberry jam and thickened clotted cream (a regional specialty, which is sometimes called Devonshire cream).
Pasties. Cornwall's specialty is the pasty, a pastry shell filled with chopped meat, onions, and potatoes. The pasty was devised as a handy way for miners to carry their dinner to work; today's versions are generally pale imitations of the original, though you can still find delicious home-cooked pasties if you're willing to search a little.
Seafood. In many towns in Devon and Cornwall, the day's catch is unloaded from the harbor and transported directly to eateries. The catch varies by season, but lobster is available year-round, as is crab, stuffed into sandwiches at quayside stalls and in pubs.
What to Drink
Perry. This is similar to cider but made from pears.
Scrumpy. For liquid refreshment, try scrumpy, a homemade dry cider that’s refreshing but carries a surprising kick.
Wine and mead. English wine, similar to German wine, is made in all three counties (you may see it on local menus), and in Devon and Cornwall you can find a variant of age-old mead made from local honey.
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