Northumberland's culinary traditions were developed through the generations. From the monks at Lindisfarne Priory to the kitchens of the great castles and country houses, through to the gardens of the shepherd's cottage and allotments of the miner's terrace, the food heritage of Northumberland is rich, varied and very much alive.
With the great salmon rivers of the Tweed in the north and Tyne in the south, the North Sea to the east, Northumberland produces one of Britain’s finest range of quality fish. Flat fish, white fish, wild salmon, sea trout, crabs, lobsters, the only harvested mussels between The Wash and Aberdeen and oysters grown within the nature reserve of the Holy Island of Lindisfarne . . . Northumberland's sea food is a genuine treasure.
Northumberland though has an important and valuable crop, grown in great quantities and always of exceptional quality - grass! Not just common or garden grass - the grass that feeds the fine quality beef and lamb, both organic and traditional from one of the greatest meat and game producing counties in the United Kingdom.
The lowlands of Northumberland provide rich arable land that grows great seasonal vegetables such as the famous Carrolls Heritage potatoes, wheat for milling and barley for brewing. We have no shortage of excellent brewers and bakers in the county and a rich heritage of distilling which is still being re-discovered today. From the caves at Howick to the legends of Black Rory and the Simonside Dwarfs in Coquetdale, many of our producers have extravagant and entertaining tales to tell.