With its gentle climate, rich soils and bountiful coastal waters, Kent is a land of plenty when it comes to food and drink. The abundant produce of Kent-s farms, orchards, hop gardens and fishing ports has been sustaining the nation for generations; not for nothing did Henry VIII dub this county the -Garden of England-. Kentish cooks can trace their culinary heritage back to the Roman occupation and today-s producers are building upon centuries of gastronomic tradition as they honour ancient customs and introduce new ideas. From baked Kentish huffkins to sweet gypsy tarts, from Romney Marsh lamb to Whitstable Bay oysters and from real ales brewed by Britain-s oldest brewery to fine wines made by adventurous new vintners, there is far more to Kentish comestibles than just apples, cherries and hops.In this book, local author Naomi Dickins discovers some of the county-s appetising delights and explores some of the customs and traditions associated with Kentish fare. Illustrated throughout
