Food and Drink

With its gentle climate, rich soils and bountiful coastal waters, Kent is a land of plenty when it comes to food and drink. The abundant produce of Kent's farms, orchards, hop gardens and fishing ports has been sustaining the nation for generations; not for nothing did Henry VIII dub this county the 'Garden of England'. Kentish cooks can trace their culinary heritage back to the Roman occupation and today's producers are building upon centuries of gastronomic tradition as they honour ancient customs and introduce new ideas. From baked Kentish huffkins to sweet gypsy tarts, from Romney Marsh lamb to Whitstable Bay oysters and from real ales brewed by Britain's oldest brewery to fine wines made by adventurous new vintners, there is far more to Kentish comestibles than just apples, cherries and hops. In this book, local author Naomi Dickins discovers some of the county's appetising delights and explores some of the customs and traditions associated with Kentish fare. Illustrated throughout, Apples, Cherries, Hops: Kent's Food and Drink will appeal to all those with an interest in the county's history and its culinary heritage.

- Will appeal to those with an interest in the history of Scotland and an interest in Scotland's food and drink heritage - Can be promoted through national and local media - Author is available to publicise the book

Readers may be surprised to learn the real origins of Lancashire hotpot and discover that some of those all-time-favourites like Jelly Babies, Vimto, and Fox's biscuits all have their roots in the county. While Eccles and Chorley cakes are well-known Lancashire staples, gingerbread production and simnel cakes are also at the heart of the county's baking heritage. Together with big names such as Richmond sausages and Hartley's jam, there is a surprise for everyone in this book, revealing the identities of numerous best-loved British culinary classics based in Lancashire. Author Emma Kay looks at the regional fare and dishes that have characterised Lancashire over the years, picking out the many interesting stories that contribute to this county's food and drink narrative. Alongside its traditional food festivals and products, the county boasts diverse food and drink markets and well-known producers and cooks. Foots, Lonks and Wet Nellies will appeal to all those who are interested in the history of Lancashire and its food and drink legacy.

Its farming and fishing industries yield an impressive harvest of ingredients, so it is no surprise to discover that Sussex also boasts a rich culinary heritage. At one point in the past it was said that 'to venture into the county was to risk being turned into a pudding yourself'. Local cookery books were filled with recipes for dense dishes including Chichester Pudding, Sussex Blanket Pudding, and the intriguingly named Sussex Pond Pudding, which contains a whole lemon and was featured on the BBC's Great British Bake Off. Today, though, the county's menus feature a much wider array of local dishes to satisfy even the most demanding palate and local produce matters much to Sussex folk, as well as being a reason the county attracts so many visitors.In Pond Puddings and Sussex Smokies local author Kevin Newman explores these changes through an investigation of the county's culinary history and specialities, together with its famous food and drink producers, markets and food-themed events. Starting with an exploration of interesting and unusual Sussex dishes and drinks, as well as the people behind them, Newman visits wonderful watering holes and incredible eating places from across the centuries such as 'Pacy's Blood Hole' and a hotel where Christmas puddings meet an unusual fate. The author focuses on the county's past and present food-themed customs and traditions, offers foodie and drinking locations to visit and investigates the quirky stories behind many locally brewed beers. He explains how 'Dirty Arthur' became dirty, how a prince provided school dinners, how a local member of the clergy ended up as a Fijian feast and why 'Black-Eyed Susan' hasn't been in a fight. We learn how it's impossible to eat a 'dish of tongues' but how you could chomp on 'the Devil's children' in the past.Sussex residents and visitors alike will discover the true flavour of Sussex in this book, and as you tuck into this fascinating and delicious study of its culinary heritage across the ages, just like the county's famous Pond Pudding, there will definitely be a something you might not have expected inside.