Shropshire Blue is a British blue cheese produced in Leicestershire and Nottinghamshire. The cheese is made from pasteurized cow's milk and is best described as a cross between Cheshire and Stilton. Shropshire Blue ages from 10 to 12 weeks and develops a natural rind that hides a creamy and smooth texture of the carrot-colored body with blue veining throughout.

Bakewell tart is a traditional dessert consisting of shortcrust pastry filled with fruit jam and a combination of sugar, eggs, ground almonds, and butter. The tart is baked so that it remains light and moist, and it is usually served warm, with a dollop of cream or a scoop of ice cream on the side.

Red Leicester (also known as Leicester) is a British cheddar-style cheese hailing from Leicestershire. This hard cheese is made from raw cow's milk. Underneath its cloth-wrapped rind, the texture is dense and crumbly. The aromas are rich, while the flavors are sweet, rich, and reminiscent of burnt caramel.

Bakewell pudding is a traditional dessert consisting of a pastry base that is filled with fruit jam and a paste made from ground almonds, butter, and eggs. The first Bakewell pudding was created by accident at a local inn around 1860. It is recommended to serve the dish hot and pair it with cream or custard for extra flavor.

Lincolnshire sausage is a traditional sausage originating from Lincolnshire. The sausage is made with a combination of coarsely ground pork, sage, breadcrumbs or rusks, salt, and black pepper. The mixture is stuffed into natural pork casings (or sometimes sheep casings).

A multiple winner of the annual British Pie Awards, the world-famous Melton Mowbray pork pie is filled with the finest fresh pork meat which is chopped and seasoned with salt and pepper. When baked, the meat filling turns grey in color, just like roast pork, and it is particularly succulent.

Cote Hill Blue is an English cheese hailing from Lincolnshire. The cheese is made from raw cow's milk. Underneath its natural rind, the texture is soft and creamy (sometimes even runny), with blue veins running throughout the paste. The aromas are strong, while the flavors are salty, sharp, smooth, peppery, and buttery.

Dovedale is a cylindrical, blue veined soft cheese made from cow's full fat milk from Derbyshire, Nottinghamshire and Staffordshire, with a smooth texture and clean, distinctive flavor. It is ready for consumption after three to four weeks of ripening and is known as the mildest of British blue cheeses.

Lincolnshire poacher is an English hard cheese made with raw milk from Holstein cows. This cylindrical cheese is usually matured for 14 to 16 months. Its texture is open and smooth, while the flavors are strong, rich, fruity, sweet, and nutty.