Tour of Britain: The food and drink in the South East

The latest stop on our Tour of Britain looks at what Essex, Sussex and Kent offer. Plus, we pick out recipes that show off the local heritage and ingredients

Hops

Once a 19th century holiday destination for 200,000 hop-picking Londoners, its 3,000 acres still make Kent the UK’s main growing area for this vital beer ingredient. In craft ales, hops’ bitterness balances spicy dishes and cuts through the fat of fried food, cheese and bacon to tempt customers to order more. Hops can be used to liven up a pizza, in oils on salads or dips, and in a marinade or gravy to give meats and vegetables a subtly bitter, floral flavour. They can even be the delicate stars of your freshly baked breads.

Oysters

The salt marsh beds of the River Blackwater near Maldon in Essex have produced sweet, meaty molluscs since Roman times. And they’re perfect for promoting seasonal dining at a premium price. Native oysters are available September-April. Excitement, anticipation and the fun aphrodisiac claim make them a wild citrusy winner. Pair with Champagne or wine to elevate your offering, create a buzz and make your venue even more memorable.

Steak and kidney pie

Although lobster, trout and cockles rank high on its delicacy list, Sussex is the birthplace of a recipe that has a place in Mrs Beeton’s original cookbook… and our hearts. There’s nothing like a steak and kidney pie or pudding to give guests the feel-good factor: the tender beef, earthy kidneys and thick, glistening gravy in pastry are the perfect antidote to a cold winter. It’s best served with mash and seasonal veg available across the UK, so is deliciously doable wherever you are.

Try these recipes for a taste of the South East:

Steak and Kidney Pudding

Grilled Oysters with Peaches

Tour of Britain: The food and drink in the South East

Hops

Oysters

Steak and kidney pie

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