Top 31 Traditional Foods
in Devon

Rare & Pasture is an award-winning producer of fine charcuterie and smoked meat products, based on the organic Fowlescombe Farm in Ugborough, Devon, England. The company is renowned for its handcrafted frankfurters, smoked meats, and cured products, all made using traditional methods without artificial additives.

They use organic, certified meat sourced from their own farm and other farms that share their values and commitment to animal welfare. Their philosophy is rooted in sustainable and regenerative farming, with a mission to produce food that is flavorful, nutritious, and environmentally responsible. Fowlescombe Farm specializes in raising native British breeds such as Beef Shorthorn and English Longhorn cattle, as well as Tamworth pigs.

These animals are reared on species-rich pasture without grain-based feed, resulting in meat of exceptional quality and taste.Expand

Quickes Traditional Ltd. is a cheese producer based in Exeter, Devon, known for producing traditional artisan cheeses using methods that date back centuries. The company operates on Home Farm, where they craft cheeses from milk produced by their own herd of cows.

They specialize in cheddar but also produce a variety of other cheeses, including flavored variants and those made from sheep's milk. The aging process of their cheeses can last up to 24 months, contributing to their rich flavors.Expand

The Proper Marmalade Company is a small artisan producer from Ilfracombe, North Devon, dedicated to creating exceptional marmalades that combine traditional methods with a touch of creativity. Each jar is handmade in very small batches of just 22, using fresh, seasonal fruit that is gently simmered until the peel is perfectly tender, then set with sugar to capture a pure, vibrant flavor.

Guided by a “slow food” philosophy, the company sources fruit locally whenever possible and works with care and precision to ensure consistent quality. Their range is divided into two distinct lines: the “Proper Marmalade” collection, offering bold, classic flavors perfect for a traditional breakfast, and the “Improper Marmalade” range, featuring inventive combinations designed to pair beautifully with cheese, meats, desserts, and even cocktails. This dedication to both heritage and innovation has earned the company numerous awards, including Gold and World Champion titles at the Original Marmalade Festival, as well as Great Taste Awards. Under the leadership of Alex, who continues the legacy of founder Victoria, The Proper Marmalade Company remains committed to crafting marmalades with character, authenticity, and heart—delivering jars that are as delightful on the table as they are memorable in taste.Expand

Sharpham Dairy is located in Totnes, Devon, and specializes in handcrafted cheeses. The dairy produces a distinctive range of cheeses primarily from their own Jersey cow milk and also from local goat's milk.

Their product lineup includes both soft and semi-hard cheeses, featuring their notable Sharpham Brie and Ticklemore cheese varieties.Expand

Ticklemore Cheese is based in Totnes, Devon, and specializes in producing artisan cheeses. The company is known for its blue cheese, Devon Blue, and a goat's cheese, Harbourne Blue.Expand

Dalter Uk Ltd is a cheese producer based in Exeter, Devon. The company specializes in the supply of pre-grated and pre-portioned Parmigiano Reggiano and other Italian hard cheeses.

They supply their products to the foodservice industry, retail, and food manufacturers.Expand

Cream tea is a traditional type of afternoon tea that’s associated with the West Country – Devon, Cornwall, as well as Dorset and Somerset. It consists of tea that’s usually served with a combination of clotted cream, scones, and jam. Butter is also often added to the mix, as well as whipped cream instead of clotted cream, but the addition of whipped cream makes the tea less authentic. In Devonshire, the scones are split and first spread with clotted cream and then strawberry jam. The Cornish way is to split a scone and spread it first with the jam, and then with clotted cream. The scones should always be freshly baked and warm, while butter is generally not included as a part of cream tea.Expand

Devon Blue is a semi-hard artisan cheese made from raw milk of Ayrshire cows. It is produced by Ben Harris and Robin Condgen of Ticklemore Cheese. In order for the blue mold to develop, Devon Blue needs to mature for 6 to 8 months. The cheese has a dense, crumbly, and firm texture; the aromas are earthy, while the flavor is spicy, smooth, and buttery. It is recommended to pair Devon Blue with a glass of cider.Expand

Sharpham is an English cheese hailing from Devon. This brie-style cheese is made from raw cow's milk and vegeterian rennet. Underneath its moldy rind, the texture is soft, often gooey, and creamy. The aromas are fresh, while the flavor is buttery. It's recommended to serve Sharpham with bread or biscuits. The cheese has won many awards, including a Super Gold medal at the World Cheese Awards in 2010.Expand

Mackerel bap is an English fish sandwich originating from River Cottage Canteen restaurant in Axminster, where it's been created by chef Tim Maddams. The sandwich is made with mackerel fillets that are dredged in flour, dipped in beaten eggs, deep-fried in hot oil until golden and crispy, and then placed in a bread roll (bap) with tartare sauce or some mayonnaise with lemon juice. However, mackerel is no longer considered sustainable by the Marine Stewardship Council, so the customers should be advised that the fish is no longer sustainable, and they can make the informed choice to eat mackerel baps or not, or try alternative dishes such as cod baps or kipper baps. Either way, eating mackerel baps should be an occasional choice.Expand

Devonshire split is a traditional sweet bun originating from Devon, hence the name. The buns are usually made with a combination of flour, salt, sugar, yeast, butter, and milk or cream. Once the dough has been formed, it's divided into small rounded buns that are baked until the crust becomes pale golden. They're often rubbed with butter and sprinkled with icing sugar. The bread should be very light and the flavors slightly sweet. After they've been baked, Devonshire splits are split open and filled with clotted cream and jam. It's also important to note the existence of Cornish splits, which are the same as Devonshire splits, but larger.Expand

Hog's pudding is a traditional sausage-like meat product from Devon and Cornwall. It is quite spicy and contains flavorings such as basil, garlic, cumin, and black pepper. The sausage is typically prepared with pork meat or offal, pork fat, bread, suet, and either pearl barley or oatmeal. The combination of those ingredients is usually stuffed into an pig instestine, and the sausage is traditionally fried in a pan or baked in an oven.Expand

Loddiswell Avondale is an English cheese hailing from Devon, where it's produced by Bill and Jocelyn Martin. The cheese is made from raw goat's milk and it's left to age for 2 months before consumption. Underneath its washed rind, the texture is semi-soft, firm, and almost dry. The aroma is goaty, while the flavors are sweet and reminiscent of almonds. It's recommended to pair Loddiswell Avondale with Chardonnay. The cheese won the British Cheese Award in 1994. Nowadays, there are varieties of the cheese flavored with garlic or parsley.Expand

Friesla is an English cheese hailing from Devon. The cheese is made from pasteurized sheep's milk and it's usually left to age from 6 to 10 weeks. Underneath its natural rind, the texture is firm and hard. The aromas and flavors are sweet, with hints of blackcurrants and a long-lasting almond finish. Interestingly, Friesla is typically shaped into a boulder.Expand

Beenleigh Blue is an English cheese hailing from Devon, where it's produced by Ticklemore Cheese Dairy. This blue cheese is made from pasteurized sheep's milk and it's based on a Roquefort recipe. It's produced between January and July with the milk of Dorset-Friesland sheep in Cornwall, and the maturation period lasts for 6 months. Underneath its natural crusty rind with patches of white, grey, and blue mold, the texture is dense, smooth, moist, and crumbly. The aromas are nutty, while the flavors are salty, spicy, and reminiscent of burnt caramel with hints of sweetness. It's recommended to pair Beenleigh Blue with a glass of Port, Mead, or Merlot.Expand

Harbourne Blue is an English cheese hailing from Totnes in Devon, where it's produced by Ticklemore Cheese Dairy. The cheese is made from pasteurized goat's milk. Underneath its natural rind, the texture is crumbly, close, dense, and creamy, often with very light blue veining. The aromas are clean and floral with hints of yogurt, while the flavors are mild, spicy, and sweet but they vary in strength throughout the season. It's recommended to pair this semi-soft blue cheese with a glass of Port, Bordeaux, or Sauternes.Expand