South-east The south-east's climate makes it a prime area for fresh produce. Kent supplies much of our fruit and is a centre of cider-making, while London has its own local food traditions.

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History Specialities

Street food Local food fairs

Recipes

Kent probably has the proudest culinary history in the south-east, with hops having been grown there for centuries and used to flavour beer. The county is also home to several vineyards. It's an important supplier of much of our fruit, particularly apples, pears and soft fruits.

The National Fruit Collections are housed at Brogdale and farm shops and pick-your-owns are everywhere. Kentish apples are also used for cider-making which was introduced to the county from France in the 12th century.

Although they are now grown in all parts of the country, the seedlings of our most famous apples, Cox's Orange Pippin and Bramley, were originally propagated in Kent. Sheep have grazed on the salty Romney Marshes for centuries and a rich variety of seafood is landed off Kentish shores including delicious Dover sole.

Regional food is less apparent in the affluent home counties area but this area has become home to many thriving English vineyards. A few things to try include Aylesbury duck, Banbury cakes and Oxford marmalade. And most south-eastern counties have their version of lardy cake. The Isle of Wight is most famous for its annual garlic festival, while numerous farmers' markets are supported across the south-east.

As with most capital cities, you can find almost anything to eat or drink in London. But it does have its own culinary heritage, particularly for street food. Fried fish and chip shops used to be on every corner and barrows selling pints of winkles, prawns, whelks and cockles were a common sight. Whitebait (whole fried herring or sprats) and roasted chestnuts provide great snacking potential. The East End is still home to several original pie and mash shops where you can enjoy a meat pie or jellied eels served with mashed potato and green parsley liquor.

The south-east has a thriving food and drink industry with plenty of support from Government-funded or locally supported organisations, such as Taste of the South East, Hampshire Fare and Kentish Fare. One of the south-east's great success stories in local food is led by food writer Henrietta Green whose Food Lovers' Fairs are regular events around the region. Her fairs are the perfect setting for farmers and producers to show off their best produce and they have led to a marked improvement in people's knowledge and understanding of the wonderful regional produce that is available.

Pheasants braised in cider
Eliza Acton's sole cooked in cream by Rick Stein
Individual summer puddings with summer berries by Emma Crowhurst