Bradford

Jam roly-poly is a traditional dessert consisting of a rolled-up suet pudding spread with fruit jam. It can be baked, boiled, or steamed, and it is usually served with custard. The dessert originates from the 19th century, when it was known as Jack in potteries. Today, it can be found in... Read more

Yorkshire pudding is a popular British side dish that is traditionally served during Sunday roasts. It is made from a creamy batter consisting of flour, eggs, and milk or water. While some might think of it as a dessert, in Britain, pudding was typically a meat-based dish, whereas today puddings ... Read more

Parkin or perkin is a sticky cake originating from Northern England, although it is mostly associated with Yorkshire. It consists of flour, oatmeal, black treacle, and either lard or butter. Many cooks like to spice it up with a hefty dose of ginger in order to elevate the flavors. Parki... Read more

Fat rascals are traditional Yorkshire cakes consisting of shortcrust pastry leftovers, mixed dried fruit, butter, and sugar. The sweet treats are additionally flavored with nutmeg, cinnamon, and lemon zest. They have been made in Yorkshire since the beginning of the 19th century. It is recommende... Read more

Who needs tortillas when you have Yorkshire pudding? That's probably what James Dempsey, a restaurant director at the Long Can Hall in Halifax thought when he created this English take on Mexican burrito. The wrap consists of one large Yorkshire pudding that's rolled flat and filled with... Read more

Yorkshire curd tart is a traditional tart originating from Yorkshire. This rustic tart is made by baking a shortcrust pastry base that's filled with a combination of curd cheese, sugar, eggs, butter, dried fruit such as currants, and spices, usually nutmeg. The egg whites are beaten until stiff, ... Read more

Savoury pattie is a traditional snack that's common in towns such as Hartlepool, Kingston upon Hull, Wirral, Liverpool, North Tyneside, Kirkwall, and Thurso. It consists of mashed potatoes that are seasoned with sage and onions, and the mixture is battered and deep-fried in hot oil. In fish and c... Read more

Yorkshire Wensleydale is a cylindrical or block-shaped cheese made with raw or pasteurized cow's milk. It can be sold as young cheese when it's 2 weeks old or it can mature for up to 12 months. The texture is firm, yet crumbly, the color white to pale yellow, and the flavor slightly acid... Read more

York ham is a traditional dry-cured ham originating from Yorkshire. It's made from the meaty Large White pigs. The dry-curing process lasts for about three weeks, resulting in a drier and saltier flavor than other English hams. The ham is rubbed with salt and brown sugar, smoked over oak, and the... Read more

Yorkshire Blue is a traditional blue cheese produced in North Yorkshire by Shepherds Purse. This semi-soft cheese is made from Yorkshire cow's milk and ages for 8 weeks. Underneath the natural rind, the texture is creamy and spreadable, with blue veining throughout the body. The aromas a... Read more

Blue Wensleydale is an English cheese hailing from the town of Hawes. The cheese is made from pasteurized cow's milk and it was invented in the late 19th century by Thomas Nuttall. Underneath its cloth-wrapped rind, the texture is dense and hard, with blue veining dispersed throughout th... Read more

Abbot's Gold is a traditional Cheddar-style cheese produced in North Yorkshire. The cheese is made from pasteurized cow's milk and sweet caramelized onions. Underneath the natural rind, the texture is creamy, firm, dense, and crumbly. The aromas are intense and onion-like, while the flav... Read more

Yorkshire forced rhubarb is uniquely grown without light in sheds so that photoysnthesis does not occur and thicken the fibres, resulting in an unwanted acidic flavor. Due to the absence of light, its skin is gossamer on the outside, while the flesh is white. Used in cooking, rhubarb is ... Read more

Pontefract cakes are a symbol of Yorkshire – licorice cakes that are shaped into treacle-colored coins. A local legend says that they're among the oldest in the world. The first mention of both Pontefract and licorice was in the 1500s, and in 1750, there were 47 licorice growers in Pontefra... Read more

This crumbly textured cheese comes in cylindrical shape, is made of full fat cows milk and has a green/blue/grey mold or natural wax coating on the exterior. Inside it is moist and creamy. It's produced entirely by hand and matures in three to four weeks, and its unique characteristics are owed t... Read more

Coverdale is a traditional cheese produced in North Yorkshire by Wensleydale Creamery. This hard cheese is made from pasteurized cow's milk. It has a natural pale yellow rind, and underneath it the texture is firm, open, and creamy. The flavors are lemony, mild, and buttery, but can also... Read more

Olde York is an English cheese hailing from Thirsk, where it's produced by Shepherd's Purse. This fresh cheese is made from pasteurized sheep's milk. It's left to ripen from 10 to 22 days. Underneath its natural rind, the texture is supple, smooth, and easily spreadable at room temperatu... Read more

Traditional Grimsby smoked fish are traditionally cold smoked fillets of haddock and cod of the best quality, cream to beige in color, prepared in Grimsby, Lincolnshire. The fish must weigh between 200 and 700 grams, their texture is dry and their flavor smoky and salty. They ar... Read more

Swaledale Ewes is very similar to Swaledale cheese, but is made from sheep's milk. It is also handmade, with a semi-hard and moist texture and mild, smooth flavors. The cheese should be eaten when it's between four and six weeks old. Swaledale Ewes is best enjoyed in various che... Read more

Harrogate Nights is an English cocktail that became popular in the affluent city of Harrogate in North Yorkshire, hence the name. It is prepared with a combination of vodka, Malibu coconut rum, peach schnapps, orange juice, pineapple juice, and cranberry juice. In order to prepare it, a ... Read more