A Taste of Cumbria

In the 18th and 19th century the busy West Coast ports of Maryport, Whitehaven, Workington and Harrington were used to bring into the country exotic sugars, spices and the like, that only travellers to foreign parts had ever had the opportunity to sample.

Cumbrians were not slow to understand the benefits to be had from using these 'new' products. Muscavado and Barbados sugars, rich and dark, were used in the preservation and curing of hams instead of the more traditional system of salting and smoking. Dark rum, direct from the distilleries on the sugar plantations of the Caribbean, was used along with nutmeg and other spices to preserve butter to be eaten on scones and bread during the winter months when milk production was at its lowest.

Cumberland Rum Nicky, using crystallised ginger, spices, dates and rum butter in a pastry shell, became a favourite, as did sticky toffee pudding using dates, dark sugar, vanilla and cream.

             
         Click on image to see
           Abraham's recipes




It's no wonder Cumbria has subsequently become a gastronomic centre of the UK, its food history is steeped in good old-fashioned traditions.

Relax amongst the rafters, drool over the Cumbrian home-bakings and take time to ponder over the impending purchase downstairs.

We serve home-made health food which is wholesome and as far as possible, additive free,

Waitress service. Fairtrade. No smoking