Cumbria is known for its marauding landscape and traditional leafy villages more than anything, but it also boasts a proud culinary history.

From Beatrix Potter's most prized protected sheep to an Everest-conquering sweet, the Lake District has a unique menu.

If you ever find yourself in a rustic pub after a long walk up the mountains or simply popping through a village, we urge you to give Cumbria's specialities a try.

Here we take a look at some of the most famous foods from Cumbria with some help from wandersmiles.co.uk.

 

Herdwick Hoggett

The Herdwick is a native breed of the Lake District which Beatrix Potter fought to protect.

It is known for being particularly hardy and can be found grazing some of the national park’s highest fells which gives their meat a distinct earthy flavour.

A Herdwick Hogget is aged 1-2 years old which gives a blend of tender lamb and rich-flavoured mutton, and the dry ageing period enhances the taste and texture. Herdwick lamb, hogget, and mutton are popular ingredients in many Cumbrian dishes.

Sticky Toffee Pudding

Sticky Toffee Pudding is a moist sponge cake made with dates and a rich toffee sauce.

It is typically served hot and topped with a scoop of vanilla ice cream or a dollop of whipped cream allowing the flavours of the sauce to blend.

It is thought to have originated in Cumbria although the exact origins of the pudding are somewhat disputed.

The story has it that Sticky Toffee Pudding was invented by Francis Coulson and his partner Brian Sack at the Sharrow Bay Country House Hotel in the 1970s. However, this dessert became synonymous with Cartmel who claim to be the home of Sticky Toffee.

Lyth Valley Damsons

Damsons are a delicious fruit that flourishes in the microclimate of the Lyth Valley on the southeastern edge of the Lake District.

The tradition of growing and harvesting damsons in the Lyth Valley dates back centuries, and the fruit remains a local speciality.

Damsons are small, dark-purple plums with a tart and tangy flavour. They are prized for their versatility in culinary applications, including jams, jellies, pies, and even alcoholic beverages like damson gin.

Cumberland Rum Nicky

Cumberland Rum Nicky is a shortcrust pastry filled with dried fruit and dates soaked in rum and spices. Its history dates back to the ‘triangular trade’ era when the port of Whitehaven in Cumbria was part of the sailing route taken by British slave traders.

Ships would carry spices, ginger, tobacco, sugar and rum from the Caribbean, then English cloth was transported to West Africa, and sadly slaves were taken from there to North America.

The Cumberland Rum Nicky is believed to have been a popular dish among local farmers and households in the 18th and 19th centuries. Today, it continues to be a cherished traditional dessert in Cumbrian cuisine, best served with a bit of rum and ginger butter for pure opulence!

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Kendal Mint Cake

Kendal Mint Cake is a super sweet, mint-flavoured confection that was first made in Kendal in the late 19th century by a local confectioner named Joseph Wiper.

It is a great source of energy for climbers and hikers and so became popular with explorers, including Sir Edmund Hillary and his team, who took it with them on their successful ascent of Mount Everest in 1953.

Kendal Mint Cake is a crumbly sweet confection made with sugar, glucose syrup, and mint flavouring.