When you visit Norfolk you can try out their local delicacies.
Mrs Temples Cheeses
Farmhouse cheeses, handmade in Norfolk from their own cows. Walsingham and Hard Matured Cheese (also available smoked), Wells Alpine a supple mountain type cheese, Warham Cheese, a semi soft available in Mustard, Tomato and Herb or Cumin variants. Binham Blue, a soft blue veined cheese.
Norfolk produces many high-quality ales they can also be purchased across Norfolk from farm shops, delicatessens, pubs, and direct from breweries.
Probably Norfolk’s most famous food item, freshly caught Cromer crabs are available at many Norfolk restaurants. The reason they’re so good is that Cromer crabs thrive on the chalk reef just off the coast and are known for their tender flesh and high proportion of white meat to dark.
Collected when they’re young, they are then moved to lays (beds) in the tidal creeks and left to mature nicely before harvesting. The clean harbour waters of Brancaster Staithe make it an ideal area for shellfish. Found on the menu of many establishments around Norfolk.
A seasonal delicacy held in high regard since the Roman times. , it is a very common sight to see asparagus growing in a field in Norfolk. Considered to be one of the delicacies of the vegetable world.
Norfolk Black Turkey
The Norfolk Black is considered by many as the most delicious of all turkeys. You could take one home for your next Sunday Lunch.
Marsh samphire, otherwise known as “sea asparagus” it has a crisp texture and tastes of the sea and is gathered for consumption from June to September. Samphire is a sea vegetable that loves salt marshes and North Norfolk. It can be used raw in salads or boiled and is fabulous steamed and eaten with butter.
Norfolk Fish and Chips
Norfolk has an abundance of fish and chip shops and restaurants and cafes selling delicious locally caught fish. Nothing beats a portion of fish and chips whilst overlooking the Norfolk coast.
Stiffkey cockles are generally thought to be the finest cockles available in Great Britain. These cockles are known locally as “Stewkey Blues”, due to their distinctive blue hue that they get from the mud and sand in which they live. They are still harvested in the same way as they were traditionally, using broad rakes and nets, and are best enjoyed while fresh by the seaside.