#1 Forced Rhubarb
When the New Year festivities come to an end in Yorkshire, the attention will turn to something known as forced rhubarb. These forcing sheds can be found mainly in a very small area called the “rhubarb triangle” defined roughly as a triangular patch that lies between Bradford, Wakefield, and Leeds. When you pay a visit to a rhubarb festival based in Wakefield, and you walk into one of these forcing sheds you can literally listen to it grow. Chefs in Yorkshire have both sweet and savory ways to use the pink tender stems, which extend beyond just the traditional rhubarb crumble. The local stuff can be found in a few select supermarkets (many of them sell imported rhubarb) and from the independent greengrocers. You may even be interested in Rhuchello, a versatile Yorkshire rhubarb liqueur.
#2 Asparagus
Yorkshire is also the producer of some of the very finest asparagus that you can find globally, “a refrain that is heard often in this county”. Admittedly, once you taste simply presented and freshly cut Yorkshire asparagus, you will never like the out-of-season, imported variety again.
Larger acres are under development to keep up with the growing requirements of both home cooks and chefs. For unforced Yorkshire asparagus, this season is between mid-April or early May, which depends on how quickly the soil has warmed up to encourage the growth of the tender stems right through to Midsummer’s Day. Visiting one of the local growers in hope of a first crop generally brings a sense of pure excitement when it comes to genuine foodies.
#3 Smoked Fish
Smokehouses in Yorkshire provide a much bigger selection than only the traditional kipper as takeaways when visiting the seaside. When staying in hotels in Harrogate you can try different smokehouses to find what type of smoke your palate prefers. One of our favorites comes from Justin Staal’s smokehouse. There is also an amazing array of Yorkshire smoked trout, haddock, salmon, venison, duck, and chicken at various independent retailers as well as on the menus of many restaurants across this county. Many of these restaurants use their own smokers and the chefs have started taking this art that involves smoking meat and fish in innovative directions, with different intensities, that match up to their styles of individual cooking.
#4 Charcuterie
In Britain, not many people recognize home-produced charcuterie, and they rather regard it as one of the continental arts. Yorkshire’s heritage of black pudding, sausage, and bacon is available widely as a fantastic Yorkshire breakfast in some of the top hotels and B&Bs. Today, Yorkshire also has an ever-growing portfolio that includes biltong, salami, cured meats, and chorizo that competes with some of the top-rated charcuterie from around the world. With independent delis, farm shops, and butchers as the best source for some of this fantastic Yorkshire produce. Local standout charcuterie can be discovered at Lishman’s of Ilkley, one of the butcher shops that received a full three-star award this year by the Great Taste Awards for its famous Yorkshire chorizo.
#5 Yorkshire Curd Tart
Modern adaptations and centuries-old recipes all use curd cheese and a good quality short crust pastry case, with fruit and spicing that is added to match up to the taste of different bakers along with their customers. Fruit and nutmeg are widely used, along with humble currants. Some of the more traditional recipes also include rosewater. Use homemade curd cheese when you are experimenting at home, using the recipe we have provided to experience a taste that matches up to great northern traditions. Artisan bakers are said to be the top source when it comes to authentic curd tart, and many of these bakers supply local cafés and farm shops. Betty’s is one of the Yorkshire institutions that many people say, serve the best. If you are unable to get there, Betty’s also offers mail order services.
