Banoffee pie is an English dessert made with cream, bananas, and toffee on top of a pastry shell or on top of a base made with crumbled biscuits. The name of the dish is a combination of the words banana and toffee. The sweet pie was invented in the 1970s by Nigel Mackenzie and Ian Dowding at The Hungry Monk restaurant in East Sussex.

It became extremely popular when the customers started to check regularly if the dessert was still on the menu. Today, banoffee pie is so popular throughout the world that it even has its own place in the dictionary, denoting "a tart or pie made with cream, bananas, and toffee", while the recipe for the pie can often be found on tins of Nestlé's condensed milk.

Eton mess is a popular English dessert made by combining fresh strawberries, meringue, and cream. The dessert was invented in the 1930s at the English Eton College, when it was traditionally served at the school's prize-giving celebration, held annually on June 4th.

Originally, it was made with either strawberries or bananas that were mixed with ice cream because meringue is a recent addition to the dish. The word mess refers to the untidy visual appearance of the dish. Today, Eton mess can be made with other fruit, such as raspberries, redcurrants, or even blackberries, and because it is very easy to prepare and flavorful, it is popular throughout the country, especially in the summer.

Oxford Blue is an English blue cheese produced in Buckinghamshire. The cheese is made with cow's milk, and its texture is semi-soft and creamy. The flavors are spicy, salty, sharp, and tangy, while the aromas are strong. Oxford Blue was first produced at the Oxford Cheese Company in 1994 by Baron Robert Pouget and Steve Peace.

It is recommended to serve this cheese with a glass of white wine on the side.

The satisfying and comforting steak and kidney pie is a classic British dish which incorporates beef steak and kidneys that are cooked inside a flaky, buttery pastry shell. This dish first appeared in written form in 1861, when it was added to Isabella Beeton’s The Book of Household Management by an unknown Sussex local.

Originally prepared with a suet pastry, today it is usually made with butter and employs beef, lamb, or pork kidneys. The combination of tender beef meat, earthy-flavored kidneys, and flavorful gravy inside the pastry make this pie one of the favorite traditional British delicacies that is still found in numerous pubs throughout the country.

Golden Cross is an English cheese produced by Kevin and Alison Blunt in East Sussex. The cheese is made from raw goat's milk and it's shaped into a log. It has a bloomy rind that hides a creamy, firm, and dense texture. The aromas are fresh, grassy, and floral, while the flavors are sweet and rich.

When young, Golden Cross is rolled in ash (lightly charcoaled), then matured for a few weeks in order to allow the development of natural rind. At peak ripeness, the flavors become very nutty, reaching notes that are almost reminiscent of peanut butter. 

Waterloo is a soft to semi-soft British cheese originating from Riseley in Berkshire. It is made with unpasteurized cow's milk from Guernsey cows. Underneath its rind, the body is golden yellow in color, a result of natural carotene in the milk.

Its texture is creamy and rich while remaining flaky and slightly firm in the center. The flavors are buttery, sweet, and salty, with a hint of earthiness, herbs, and grass.

Spenwood is a hard cheese originating from Berkshire. The cheese is made from raw sheep's milk. It has a thin natural rind, while the texture is smooth and dense. The flavors are nutty, sweet, milky, and caramel-like, becoming slightly piquant as the cheese ages.

Spenwood is left to age for 9 months, but it can also be left to age for up to 12 months, when it becomes drier and the flavors are more concentrated. This cheese is ideal for cooking, and it's recommended to grate it over pasta. It was named after the Berkshire village of Spencers Wood.

Kentish Blue is a traditional cheese hailing from Kent. This blue cheese is made from raw cow's milk and it's pierced by hand to allow the blue to develop. The family-run dairy uses milk from their own herd of Holstein Friesian cows. The cheese is usually left to age for around 3 months.

Underneath its washed rind, the texture is firm and moist. The flavors are mellow, smooth, and creamy with a long-lasting aftertaste. It's recommended to serve Kentish Blue on its own or crumble it over pasta, soups, and salads.

Gypsy tart is a classic Kentish dessert consisting of a shortcrust pastry filled with whipped evaporated milk and sugar. The tart is then baked and topped with powdered sugar. It can be served either warm or cold. Many believe that the dish was invented by a woman who wanted to feed some malnourished-looking gypsy children with anything she had in her home, so she baked them this tart.

Regardless of the inventor, Gypsy tart became so popular that it was a staple of Kentish school menus from the 1960s to the 1980s.