What image do the Cumbrian Fells and Dales bring to mind – mountainous scenery, ribbon lakes, grassy fells, or exposed limestone pavements?  Or is it lesser known features, such as kest banks, lime kilns, bobbin mills, Rough Fell sheep, wild daffodils, damson trees, spinning galleries or bee boles?

The ABC technique was first developed by Common Ground as a tool to help people identify the features they find special and distinctive in their neighbourhoods - such as building materials, animal breeds, industrial legacies, place names, local traditions, or whatever else they choose.  Some of these features may seem quite commonplace and familiar, but they often exist because of an interaction between the physical environment and human needs.  This interplay has given rise to a rich tapestry of natural and man-made features that together make up the essential character of any given area.

This ABC series has been developed in conjunction with various interest groups, but local people may also use the technique to promote local distinctiveness.  If you are interested in developing your own ABC guide, please visit the LEADER+ Programme (www.fellsanddales.org.uk) or Common Ground (www.england-in-particular.info) for more details.   

FOOD AND DRINK

Much of Cumbria’s traditionally grown foods have been influenced by the constraints of what can be grown given the region’s climate, topography, geology and associated soil types.  Sheep were selected that could survive harsh conditions.   Oats and barley were the main arable crops and many place names reflect these early forms of cultivation: ‘Haverthwaite’ (clearing where oats grew), ‘Biggland’ (land where barley grew), etc.  Damsons, by contrast, have an affinity with the calcareous and sheltered environment of the Lyth and Winster valleys.

Self-sufficiency drove the need to keep foodstuffs for as long as possible, hence butter (and to a lesser extent, cheese) was made to use up surplus milk.  Meats were hung and salted to prolong their keeping life (Cumberland hams and bacons are still much in evidence today) and preserving fruit and vegetables in the form of jams, chutneys and relishes was another method of extending shelf-life.

The import of rum and spices into Whitehaven during the 18th century led to the incorporation of new flavourings into Cumbrian foods.  Black pepper became an essential ingredient in the making of Cumberland sausage.  Ginger, nutmeg and other spices were used to impart distinct new flavours to baking.  Rum was added as a preservative and sweetener in local dishes such as Sweet Lamb Pie and Rum Nicky.

In recent years Cumbria has excelled as a livestock exporting county and is now also developing a reputation for high quality local food.  Farmers’ markets flourish, as do food festivals and there is now an extensive network of farm shops.  Increasingly, local food is found on the menu in restaurants, hotels, pubs and B&B’s as local farmers and growers seek to add value to their products.

For more information on Cumbria’s Food and Drink, see Annette Gibbon’s book -‘Home Grown in Cumbria’.  For listings of local producers, visit www.fellsanddales.org.uk, www.golakes.co.uk, www.discovercumbria.net or www.madeincumbria.co.uk.

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