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.

Devon Blue is a semi-hard artisan cheese made from raw milk of Ayrshire cows. It is produced by Ben Harris and Robin Condgen of Ticklemore Cheese. In order for the blue mold to develop, Devon Blue needs to mature for 6 to 8 months.

Sharpham is an English cheese hailing from Devon. This brie-style cheese is made from raw cow's milk and vegeterian rennet. Underneath its moldy rind, the texture is soft, often gooey, and creamy. The aromas are fresh, while the flavor is buttery.

Mackerel bap is an English fish sandwich originating from River Cottage Canteen restaurant in Axminster, where it's been created by chef Tim Maddams. The sandwich is made with mackerel fillets that are dredged in flour, dipped in beaten eggs, deep-fried in hot oil until golden and crispy, and then placed in a bread roll (bap) with tartare sauce or some mayonnaise with lemon juice.

Devonshire split is a traditional sweet bun originating from Devon, hence the name. The buns are usually made with a combination of flour, salt, sugar, yeast, butter, and milk or cream. Once the dough has been formed, it's divided into small rounded buns that are baked until the crust becomes pale golden.

Hog's pudding is a traditional sausage-like meat product from Devon and Cornwall. It is quite spicy and contains flavorings such as basil, garlic, cumin, and black pepper. The sausage is typically prepared with pork meat or offal, pork fat, bread, suet, and either pearl barley or oatmeal.

Loddiswell Avondale is an English cheese hailing from Devon, where it's produced by Bill and Jocelyn Martin. The cheese is made from raw goat's milk and it's left to age for 2 months before consumption. Underneath its washed rind, the texture is semi-soft, firm, and almost dry.

Friesla is an English cheese hailing from Devon. The cheese is made from pasteurized sheep's milk and it's usually left to age from 6 to 10 weeks. Underneath its natural rind, the texture is firm and hard. The aromas and flavors are sweet, with hints of blackcurrants and a long-lasting almond finish.

Beenleigh Blue is an English cheese hailing from Devon, where it's produced by Ticklemore Cheese Dairy. This blue cheese is made from pasteurized sheep's milk and it's based on a Roquefort recipe. It's produced between January and July with the milk of Dorset-Friesland sheep in Cornwall, and the maturation period lasts for 6 months.