There are many geographically indicated foods of the United Kingdom. In British cuisine, there is a custom of naming foodstuffs with reference to their place of origin. However, there are other reasons for this practice;
Scotch egg
A Scotch egg is a boiled egg wrapped in sausage meat, coated in breadcrumbs and baked or deep-fried .
Origin
The ''Oxford English Dictionary'' gives the first instance of the name as of 1809, in an edition of Maria Rundell's '' A New System ...
, which was invented in London and Dover sole which indicates where they were landed, for example.
A number of such foods have been granted
Protected Geographical Status
Three European Union schemes of geographical indications and traditional specialties, known as protected designation of origin (PDO), protected geographical indication (PGI), and traditional specialities guaranteed (TSG), promote and protect nam ...
List of United Kingdom food and drink products with protected status
A number of United Kingdom food and drink products have been granted protected geographical status under UK law and European Union law. Protection of geographical indications is granted to names that indicate geographical origin both inside a ...
Bakewell pudding
Bakewell pudding is an English dessert consisting of a flaky pastry base with a layer of sieved jam and topped with a filling made of egg and almond paste.
Etymology
References to "Bakewell pudding" appear earlier than the term "Bakewell tar ...
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Bakewell tart
A Bakewell tart is an English confection consisting of a shortcrust pastry shell beneath layers of jam, frangipane, and a topping of flaked almonds. It is a variant of the Bakewell pudding, closely associated with the town of Bakewell in Der ...
Bath bun
The Bath bun is a sweet roll made from a milk-based yeast dough with crushed sugar sprinkled on top after baking. Variations in ingredients include enclosing a lump of sugar in the bun or adding candied fruit peel, currants, raisins or sultanas ...
Belvoir Castle buns Belvoir (french: beautiful view, link=no; and counterpart of ''fairview'') may refer to:
France
*Belvoir, Doubs, France, a commune
**Belvoir Castle ( in French; 12th-17th century) in the commune
Israel
*Belvoir Castle (Israel), a Crusader (Hospit ...
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Berkshire jugged steak
Berkshire ( ; in the 17th century sometimes spelt phonetically as Barkeshire; abbreviated Berks.) is a historic county in South East England. One of the home counties, Berkshire was recognised by Elizabeth II, Queen Elizabeth II as the Royal ...
Blue Wensleydale
Blue is one of the three primary colours in the RYB colour model (traditional colour theory), as well as in the RGB (additive) colour model. It lies between violet and cyan on the spectrum of visible light. The eye perceives blue when ob ...
(cheese)
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Bonchester cheese
Bonchester cheese is a soft Scottish cheese, made from unpasteurized Jersey cows' milk. It is produced at Bonchester Bridge, Roxburghshire.
During production, the cheese develops a white rind.
Its production in Europe is regulated under prot ...
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Border tart
Borders are usually defined as geographical boundaries, imposed either by features such as oceans and terrain, or by political entities such as governments, sovereign states, federated states, and other subnational entities. Political borders c ...
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Borrowdale teabread
Borrowdale is a valley and civil parish in the English Lake District in the Borough of Allerdale in Cumbria, England. It lies within the historic county boundaries of Cumberland. It is sometimes referred to as ''Cumberland Borrowdale'' to ...
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Bowland cheese Bowland at its most general most often refers to:
* Forest of Bowland, an area of barren gritstone fells, deep valleys and peat moorland, mostly in north-east Lancashire, England, with a small part in Yorkshire
* Trough of Bowland, a valley and high ...
Branston pickle
Branston is an English food brand best known for the original Branston Pickle, a jarred pickled chutney first made in 1922 in the village of Branston near Burton upon Trent, Staffordshire by Crosse & Blackwell. The Branston factory proved to ...
Caerphilly cheese
Caerphilly is a hard, crumbly white cheese that originated in the area around the town of Caerphilly, Wales. It is thought to have been created to provide food for the local coal miners. The Caerphilly of that period had a greater moisture conte ...
Chelsea bun
The Chelsea bun is a type of currant bun that was first baked in the 18th century at the Bun House in Chelsea, an establishment favoured by Hanoverian royalty accustomed to similar pastries in their native cuisine. The shop was demolished in 18 ...
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Cheshire cheese
Cheshire cheese is a dense and crumbly cheese produced in the English county of Cheshire, and four neighbouring counties, Denbighshire and Flintshire in Wales and Shropshire and Staffordshire in England.
History
Cheshire cheese is one of ...
Chorley cake
Chorley cakes are flattened, fruit filled pastry cakes, traditionally associated with the town of Chorley in Lancashire, England.
Chorley cake
A Chorley cake is made using currants, sandwiched between two layers of unsweetened shortcrust pastr ...
Cornish pasty
A pasty () is a British baked pastry, a traditional variety of which is particularly associated with Cornwall, South West England, but has spread all over the British Isles. It is made by placing an uncooked filling, typically meat and vegetab ...
Cumberland sausage
Cumberland sausage is a pork sausage that originated in the ancient county of Cumberland, England, now part of Cumbria. It is traditionally very long, up to , and sold rolled in a flat, circular coil, but within western Cumbria, it is more often s ...
pork pie
A pork pie is a traditional English meat pie, usually served either at room temperature or cold (although often served hot in Yorkshire). It consists of a filling of roughly chopped pork and pork fat, surrounded by a layer of jellied pork stock ...
Dunlop cheese
Dunlop is a mild cheese or 'sweet-milk cheese' from Dunlop, East Ayrshire, Scotland.MacIntosh, John (1894). ''Ayrshire Nights Entertainments: A Descriptive Guide to the History, Traditions, Antiquities, etc. of the County of Ayr''. Pub. Kilmarno ...
Eccles cake
An Eccles cake is a small, round pie, similar to a turnover, filled with currants and made from flaky pastry with butter, sometimes topped with demerara sugar. The word cake has generally since narrowed in meaning to sweet, leavened baked good ...
Finnan haddie
Finnan haddie (also known as Finnan haddock, Finnan, Finny haddock or Findrum speldings) is cold-smoked haddock, representative of a regional method of smoking with green wood and peat in north-east Scotland.
Origin
The origin of finnan haddi ...
Findhorn
Findhorn ( gd, Inbhir Èir or ''Inbhir Èireann'') is a village in Moray, Scotland. It is located on the eastern shore of Findhorn Bay and immediately south of the Moray Firth. Findhorn is 3 miles (5 km) northwest of Kinloss, and about 5 ...
Glamorgan sausage
Glamorgan sausage ( cy, Selsig Morgannwg) is a traditional Welsh vegetarian sausage for which the main ingredients are cheese (usually Caerphilly), leeks and breadcrumbs. It is named after the historic county of Glamorgan in Wales.
The ear ...
Goosnargh
Goosnargh ( ) is a village and civil parish in the City of Preston district of Lancashire, England.
The village lies between Broughton and Longridge, and mostly lies in the civil parish of Whittingham, although the ancient centre lies in ...
Lancashire cheese
Lancashire is an English cow's-milk cheese from the county of Lancashire. There are three distinct varieties of Lancashire cheese. Young ''Creamy Lancashire'' and mature ''Tasty Lancashire'' are produced by a traditional method, whereas ''Crumbly ...
Lincolnshire sausage
Lincolnshire sausages are a distinctive variety of pork sausage developed in and associated with the English county of Lincolnshire.
A widely available variety at most UK butchers and supermarkets, the sausage is commonly dominated by the herb s ...
Manchester tart
Manchester tart is a traditional English baked tart consisting of a shortcrust pastry shell, spread with raspberry jam, covered with a custard filling and topped with flakes of coconut and a Maraschino cherry. A common variation has a layer of ...
Melton Mowbray pork pie
A pork pie is a traditional English meat pie, usually served either at room temperature or cold (although often served hot in Yorkshire). It consists of a filling of roughly chopped pork and pork fat, surrounded by a layer of jellied pork stock ...
Moffat toffee
Moffat toffee is a boiled sweet made in the Scottish town of Moffat.
The confection is notable for its tangy but sweet centre which gives the sweet its unusual flavour.
The Moffat Toffee old family recipe is thought to have been used for the fi ...
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Newmarket sausage
The Newmarket sausage is a pork sausage made to a traditional recipe from the English town of Newmarket, Suffolk. Two varieties of Newmarket Sausage are made branded with the names of two different family butchers. Both are sold widely throughout ...
Oxford marmalade
Frank Cooper's is a UK brand of marmalades and jams owned by Hain Daniels. Frank Cooper's is known primarily for its "Oxford" Marmalade and holds a Royal Warrant.
History Oxford High Street
Francis Thomas Cooper (1811–1862) was originally ...
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Oxford sausage
Oxford sausages are a distinctive variety of pork and veal sausage commonly associated with, and thought to have been developed in, the English city of Oxford. Traditionally, Oxford sausages are noted for the addition of veal, in contrast to man ...
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Pontefract cakes
Pontefract cakes (also known as Pomfret cakes and Pomfrey cakes) are a type of small, roughly circular black sweet measuring approximately 3/4" (2 cm) wide and 1/5" (4mm) thick, made of liquorice, originally manufactured in the Yorkshire ...
Sage Derby cheese
Sage Derby is a variety of Derby cheese that is mild, mottled green and semi-hard, and has a sage flavour. The colour is from sage and sometimes other colouring added to the curds, producing a marbling effect and a subtle herb flavour. The col ...
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Sandwich
A sandwich is a food typically consisting of vegetables, sliced cheese or meat, placed on or between slices of bread, or more generally any dish wherein bread serves as a container or wrapper for another food type. The sandwich began as a po ...
Scotch pie
A Scotch pie or mutton pie is a small, double-crust meat pie, traditionally filled with minced mutton but now generally beef, sometimes lamb. It may also be known as a shell pie or mince pie (although the latter term is ambiguous) to different ...
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Scotch broth
Scotch broth is a filling soup, originating in Scotland. The principal ingredients are usually barley, stewing or braising cuts of lamb, mutton or beef, root vegetables (such as carrots, swedes, or sometimes turnips), and dried pulses (most oft ...
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Scotch egg
A Scotch egg is a boiled egg wrapped in sausage meat, coated in breadcrumbs and baked or deep-fried .
Origin
The ''Oxford English Dictionary'' gives the first instance of the name as of 1809, in an edition of Maria Rundell's '' A New System ...
Shrewsbury cake
A Shrewsbury cake or Shrewsbury biscuit is a classic English dessert, named after Shrewsbury, the county town of Shropshire. They are made from dough that contains sugar, flour, egg, butter and lemon zest; dried fruit is also often added. ...
Staffordshire oatcake
A Staffordshire oatcake (a type of savoury pancake) is made from oatmeal, flour and yeast to make a dense pancake. It is cooked on a griddle, "backstone" or "baxton". The oatcake is a local speciality in the North Staffordshire area of Engl ...
Tewkesbury mustard
Tewkesbury mustard is a blend of mustard flour and grated horseradish root. The mustard was developed in the English town of Tewkesbury in Gloucestershire, and gained a certain reputation in the 17th century, becoming a staple condiment of the kitc ...
Welsh cake
Welsh cakes ( cy, picau ar y maen, pice bach, cacennau cri or '), also bakestones or pics, are a traditional sweet bread in Wales. They have been popular since the late 19th century with the addition of fat, sugar and dried fruit to a longer stan ...
Wensleydale cheese
Wensleydale is a style of cheese originally produced in Wensleydale, North Yorkshire, England, but now mostly made in large commercial creameries throughout the United Kingdom. The term "Yorkshire Wensleydale" can only be used for cheese that ...
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Worcester pearmain
'Worcester Pearmain' is an early season English cultivar of domesticated apple, that was developed in Worcester, England, by a Mr. Hale of Swanpool in 1874.Worcestershire sauce