Worcestershire Tourist Guide - Articles
Flavours of Worcestershire - Food and Drink
Worcestershire is a county of taste, renowned world-wide for its variety of produce, such as the soft fruits and vegetables from the Vale of Evesham, award winning wines, sausages and cheese, and natural spring water still bottled at source in Malvern.
Of course there is always Worcestershire Sauce which is still produced in the city using John Lea and William Perrins original recipe.
Everywhere you go you will find local delicacies and freshly prepared meals using only the finest natural ingredients.
At the inns, pubs, restaurants and hotels in the county you'll find no shortage of skilled chefs and cooks who are experts in creating a mouth watering variety of dishes.
The mineral rich flood plains of the rivers Severn, Avon and Teme make Worcestershire the 'fruit bowl' of England. This unique location makes it perfect for growing luscious apples, plums, pears, strawberries, raspberries and scores of other types of fruit and vegetables. It is no accident that this is England's top asparagus growing centre and a leading fermenter of top quality wines, ciders, perries and beers.
When Sir Walter Raleigh first brought the potato to the Country, his lieutenant, Thomas Cobley from Bredons Norton, near Evesham introduced the new vegetable to his native area. It became a popular crop on farms and helped establish the County's market gardening industry which is now among the best in the land.
The fruit growing industry has generated a local supply chain of honey, fruit syrups, jams and pickles. Many are turned out on a cottage industry basis following age old family recipes and are sold over the farm gate or from roadside stalls.
There are also annual events which celebrate the area's massive contribution to the national diet. Pershore - one of Britain's leading plum producers - holds a Plum Festival every August and is also the home of a top horticultural college where nationally recognised research is helping to preserve old fruit varieties of all types.
From Broadway on the edge of the Cotswolds to Stourport on Severn in the north, award winning vineyards are waiting to welcome the visitor, demonstrate their art and offer a taste of Britain's finest wines. The area around Tenbury Wells is a major hop growing and beer producing region, while the Teme Valley is just one of several local centres for cider makers.
An asparagus auction is held every May at the ancient The Fleece Inn at Bretforton to raise funds for the local brass band and chefs from exclusive London hotels often make the journey to bid at the Asparagus Festival.
Such a colourful legacy has helped to create a food industry with a traditional, distinctive taste and the finest and inventive of produce.
Of course there is always Worcestershire Sauce which is still produced in the city using John Lea and William Perrins original recipe.
Everywhere you go you will find local delicacies and freshly prepared meals using only the finest natural ingredients.
At the inns, pubs, restaurants and hotels in the county you'll find no shortage of skilled chefs and cooks who are experts in creating a mouth watering variety of dishes.
The mineral rich flood plains of the rivers Severn, Avon and Teme make Worcestershire the 'fruit bowl' of England. This unique location makes it perfect for growing luscious apples, plums, pears, strawberries, raspberries and scores of other types of fruit and vegetables. It is no accident that this is England's top asparagus growing centre and a leading fermenter of top quality wines, ciders, perries and beers.
When Sir Walter Raleigh first brought the potato to the Country, his lieutenant, Thomas Cobley from Bredons Norton, near Evesham introduced the new vegetable to his native area. It became a popular crop on farms and helped establish the County's market gardening industry which is now among the best in the land.
The fruit growing industry has generated a local supply chain of honey, fruit syrups, jams and pickles. Many are turned out on a cottage industry basis following age old family recipes and are sold over the farm gate or from roadside stalls.
There are also annual events which celebrate the area's massive contribution to the national diet. Pershore - one of Britain's leading plum producers - holds a Plum Festival every August and is also the home of a top horticultural college where nationally recognised research is helping to preserve old fruit varieties of all types.
From Broadway on the edge of the Cotswolds to Stourport on Severn in the north, award winning vineyards are waiting to welcome the visitor, demonstrate their art and offer a taste of Britain's finest wines. The area around Tenbury Wells is a major hop growing and beer producing region, while the Teme Valley is just one of several local centres for cider makers.
An asparagus auction is held every May at the ancient The Fleece Inn at Bretforton to raise funds for the local brass band and chefs from exclusive London hotels often make the journey to bid at the Asparagus Festival.
Such a colourful legacy has helped to create a food industry with a traditional, distinctive taste and the finest and inventive of produce.