Best Cornwall Foods
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Clotted cream ice cream is a traditional ice cream that’s associated with Cornwall, although it’s sold in supermarkets throughout the United Kingdom. This ice cream is made with Cornish whole milk, eggs, and clotted cream. The use of Cornish clotted cream gives the ice cream a unique flavor and a velvety consistency.
This decadent ice cream can be flavored with various additional ingredients such as vanilla, and it can be found in many bars and cafes across the region. It is also not uncustomary to add a dollop of clotted cream on top of the scoops of Cornish ice cream.
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Cream tea is a traditional type of afternoon tea that’s associated with the West Country – Devon, Cornwall, as well as Dorset and Somerset. It consists of tea that’s usually served with a combination of clotted cream, scones, and jam.
Butter is also often added to the mix, as well as whipped cream instead of clotted cream, but the addition of whipped cream makes the tea less authentic. In Devonshire, the scones are split and first spread with clotted cream and then strawberry jam.
OTHER VARIATIONS OF Afternoon tea
Cornish pasty is a popular dish that is a specialty of Cornwall. Shaped into a form of the letter D or a half-moon, this crispy and juicy pastry is filled with beef and various root vegetables and seasonings. The golden color of the pastry is achieved by using egg wash or milk glazing, while the interior is filled with potatoes, turnips, onions, diced beef, herbs, and seasonings.
The final product has a balanced, savory taste, due to the fact that only high-quality beef and vegetables from the Cornwall area are used in it. It is believed that Cornish pasty was invented as a practical, portable meal for tin miners who couldn't leave the mines for lunch, and its thick crust kept the fillings warm for a long time.
MOST ICONIC Cornish pasty
View moreCornish Yarg is an English cheese hailing from Cornwall. This semi-hard cheese is made from pasteurized cow's milk. It's wrapped in nettle leaves and matures for 5 weeks. The nettles give the cheese a latticed imprint, attract natural molds, and impart a mushroomy note to the cheese as it ages.
Underneath the nettle-wrapped rind, the texture is creamy and crumbly. The aromas are grassy and mushroomy, while the flavors are lemony and mushroomy. The cheese was first produced on Bodmin Moor by Alan Gray, who produced Cornish Yarg according to a 17th-century recipe found in his attic.
Keltic Gold is a traditional semi-hard cheese produced in North Cornwall. The cheese is made from pasteurized Cornish cow's milk and has an edible washed rind that's dipped in local cider during the production. Due to the cider, the aromas are fruity and pungent with distinctive apple overtones.
The texture is smooth and creamy, while the flavors are fruity, rounded, and sweet, reminiscent of French Alpine cheeses. Keltic Gold melts exceptionally well, and it's recommended to melt it into a fondue sauce, with an added sprinkle of nutmeg.
Cornish Wild Garlic Yarg is an English cheese produced in Cornwall, hence the name. The cheese is made with cow's milk and it comes wrapped in wild garlic leaves which impart a subtle garlicky flavor to the cheese and give it a slightly firmer texture.
Apart from its garlicky, milky, and herbal aroma, this cheese has a firm and crumbly texture, while the flavor is garlicky and fresh. Cornish Wild Garlic Yarg has won many awards: Silver (British Cheese Awards 2018), Gold (British Cheese Awards 2017), and Supergold (World Cheese Awards 2015).
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Cornish fairing is a traditional cookie originating from Cornwall. The cookies have been made for many years by a baker's firm called Furniss, founded in 1886 in Truro, and the recipe is a trade secret. The ingredients for these biscuits include sugar, flour, butter, syrup, spices such as ginger and cinnamon, and raising agents.
The ingredients are formed into a dough, which is then cut with a wire futter before baking to give the cookies a rough surface. These dark brown, circular, spicy biscuits have long been associated with fairs in the South West, where they were bought and given as gifts to friends or relatives, hence the name Cornish fairing.
Cornish Blue is an English blue cheese produced in Cornwall. The cheese is made from pasteurized cow's milk and it's designated to be eaten young. The texture is dense, moist, sticky, and buttery. The aromas are mild and sweet, while the flavors are creamy, sweet, and mild.
Due to its mild flavors, the cheese is very versatile and can be used in cooking. It's recommended to sevre it on crusty bread with chutney on the side or crumble it over buttery new potatoes. Pair it with a glass of port. Cornish Blue has been voted Supreme Champion at the 2010 World Cheese Awards.
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Saffron cake is a traditional delicacy made in Devon and Cornwall, characterized by its close texture and a rich, spicy taste. The cake consists of bread dough, saffron, assorted fruit and spices, sugar, and butter. It is usually baked like bread and served sliced, with clotted cream on the side.
The dish is especially popular around Easter and is traditionally consumed on Good Friday.
MOST ICONIC Saffron cake
MAIN INGREDIENTS
Although they appear under various names, all the varieties of Cornish buns are prepared with a saffron-infused dough that is enriched with citrus zest and dried fruits such as currants and sultanas. Nowadays, the buns are usually found in bakeries, but in the 1800s they were typically associated with traditional tea treat outings that were organized by religious groups in Cornwall.
They are enjoyed plain or toasted, usually spread with butter or Cornish clotted cream.
MOST ICONIC Cornish saffron buns
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