Angol
Derbyshire has always been known for its food, from the local foods of the Peak. Tourists from the eighteenth century onwards, helped inspire and spread the fame of local delights of cakes, biscuits, puddings and pies. Created in the early nineteenth century, allegedly for a visiting nobleman, Bakewell Pudding is today perhaps the food most associated with the county but there is much more to be discovered in the food and drink heritage of Derbyshire. In the Peak District in the north and west, little else could be cultivated other than oats. For centuries the locals lived on oatcakes and other oat-based goodies, such as lumpy tums. Further south, the fertile pastures were suitable for dairy cattle. Cheese-making developed into an industry here with Derbyshire cheese being sold throughout the country, including Sage Derby and Stilton (it is one of only three counties where it can be made). In the seventeenth century, the towns of Derby and Chesterfield on the eastern side of the county gained a reputation for brewing and today Derbyshire has one of the highest concentrations of breweries in the country. In this book food historian Mark Dawson looks at the regional fare and dishes that have characterised Derbyshire over the years, picking out the many interesting stories that contribute to this county’s food and drink narrative. Alongside its traditional food festivals and products, the county boasts diverse food and drink markets and well-known producers and cooks. Lumpy Tums: Derbyshire’s Food and Drink will appeal to all those who are interested in the history of Derbyshire and its food and drink heritage.
