British culinary heritage also Brexit?

Cheddar cheese, Melton Mowbray pork pies and a pint of scrumpy. Typically British dishes that are eaten all over the world. Producers want their products to be protected to prevent cheap imitations after Brexit. And rightly so.

The EU regulates the legalisation of the protection of these products, but what happens when England has left the EU? Then this protection will lapse. Producers fear that their products will be imitated by competitors and therefore want everything arranged before Brexit. These are mainly the British goodies in question.

Arbroath Smokies

Smoked haddock from the small fishing village of Auchmithie near Arbroath. The story goes that a fire destroyed the wooden barrels in which the salted haddock was stored and that this produced quite a tasty result. We think this is simply a case of Scandinavian influences. Whatever the case: Arbroath Smokies have been a household name since the late 1800s.

Stilton cheese

This crumbly cheese comes from Derbyshire, Leicestershire and Nottinghamshire. You probably know it mainly from Christmas, when a bottle of port is placed upside down in the cheese for several weeks so that the flavour fully permeates it. Did you know? Stilton is named after a village in Cambridgeshire, but the cheese is not made there.

Pembrokeshire early potatoes

These small, early-maturing potatoes grow along the coast of Wales. They have a subtle flavour and they need to be handled with care. That is why they are mainly picked by hand. They have a nutty flavour and do not need much to come into their own.

Melton Mowbray pork pie

This pie is named after Melton Mowbray, a town in Leicestershire. A great deal of Stilton cheese was made here. The whey was fed to the pigs and the pork was processed into pies. At the end of the 1700s, the dish became popular among fox hunters. The characteristic shape and robust meaty flavour make this pork pie unique.

Bramley apple pie filling

This is the ultimate mixture for filling your apple pie. Officially, it contains a generous quantity of fresh Bramley apples, sugar, water, cornflour and lemon juice. This may be supplemented with Bramley apple purée.

Cumberland sausage

These sausages, which can be up to half a metre long, are coiled like a spiral in the shop. The pork sausages are seasoned, with pepper being particularly prominent. Because the meat is cut rather than minced, Cumberland has a chunky texture.

Cornish pasty

This semicircular pie was made from the mid-1800s onwards by miners’ wives, so that their husbands had a nutritious lunch during their hard work. The thick crust was not eaten, but protected the filling from the dirty mine air. The filling consists of potato, swede, onion and beef.

Anglesey sea salt

This sea salt from the island of Anglesey, Wales, contains many minerals, has a flaky texture and is harvested by hand. As with all other premium types of salt, sprinkle a small amount over your dish immediately before serving.