Top 62 West Midlands Foods

Tiger Gin, crafted by The Shropshire Gin Co. Ltd in England, is an award-winning gin known for its smooth and sweet flavor, achieved through a blend of premium botanicals and traditional copperpot distillation.

Founder JJ Lawrence emphasizes using high-quality ingredients, and the brand supports big cat and kitten charities with a portion of profits. Alongside gin, Tiger offers Tiger Vodka and Ruby Tiger Gin.Expand

Barber's Cheddar Cheese is a distinguished British cheesemaker with over 190 years of history. Founded in 1833 by Daniel Barber, the company has remained family-owned and is based in Somerset, a region known for its rich agricultural tradition.

Today, Barber's continues to be a leader in the production of premium cheddar cheeses. Barber's prides itself on maintaining traditional methods of cheesemaking. The process begins with the highest quality milk sourced from over 100 local farming families who follow strict standards for animal care and milk production.

The milk is then processed in the cheese dairy using age-old techniques passed down through generations. Their selection of cheddars is known for their distinct flavor profiles, which are a result of the aging process and the terroir of the region, meaning the unique conditions of the Somerset soil and climate contribute to the cheese's taste.

Apart from cheddar, Barber's Cheddar Cheese also produces other cheeses and dairy products and offers a variety of cheese-related snacks. The company's rich legacy, combined with its commitment to quality and sustainability, makes it a standout in the world of British cheese.Expand

Belton Farm is a British cheese producer. The farm has been making cheese since the 1922s, using traditional methods in crafting their products.

They specialize in producing classic British cheeses, including Cheshire, Red Leicester, and Double Gloucester. Belton Farm has won numerous awards for the quality of its cheeses, reflecting the high production standards. Their cheeses are known for their rich flavor and authentic texture, and the farm continues to uphold a family tradition of cheesemaking, combining experience with a commitment to sustainable farming and animal care.Expand

Caviar & Cocktails is a caviar producer based in Shrewsbury, England. They specialize in offering a variety of caviar products sourced from sustainable sturgeon farms.

The company also provides curated cocktail pairings designed to complement their caviar selection.Expand

Bathams Brewery, officially known as Daniel Batham & Son, is a traditional family-run brewery from Brierley Hill in the Black Country region, founded in 1877 and still operated today by the fifth and sixth generations of the Batham family. The brewery represents classic British brewing heritage that has not adapted to modern craft beer trends, choosing instead to maintain traditional methods.

Fermentation takes place in large wooden vessels, and the beers are served as cask ales - unfiltered, naturally conditioned in the barrel, and without industrial carbonation. Their Best Bitter is considered one of the finest traditional ales in the United Kingdom and frequently appears on lists of the highest-rated real ales.

The distribution concept - “beer only in our own pubs” - is part of their identity and ensures that the beer is served fresh and in ideal condition. Bathams relies on simplicity: no experimental styles, extreme IPAs, or special adjuncts, but a pure focus on quality, consistency, and tradition.

This is the foundation of their reputation - the beer does not change according to trends; instead, people come for authenticity. In an era dominated by modern craft innovation, Bathams stands out as proof that identity can be built on stability and continuity.

Their approach shows that tradition and craftsmanship can hold the same value as innovation, especially when the result is a beer with clear character and consistent quality for well over a century.Expand

Bridge Cheese, based in Telford, specializes in providing a range of cheese products tailored to the needs of both food manufacturers and the food service industry. They offer a selection of cheeses including mozzarella, cheddar, and bespoke blends, focusing on quality and consistency for culinary professionals.Expand

Staffordshire oatcakes are traditional English savory pancakes with an oaty flavor and coarse texture. They're typically made with a combination of white flour, wholemeal flour, porridge oats, salt, sugar, yeast, milk, and water. The batter should be left to ferment, and it's then cooked on a griddle called a backstone. In the area, the oatcakes are offered with fillings such as tomatoes, bacon, cheese, sausages, and eggs. In the past, they used to be sold directly from the windows of a house to people on the streets.Expand

Birmingham balti is a curry variety prepared with chicken or lamb (although, some may use vegetables or fish), served in a traditional steel bowl in which it was cooked. It is usually paired with naan bread on the side. Although it falls under the category of Indian curries, it is very probable that balti was created in the United Kingdom, more specifically in Birmingham, as the name suggests. The city has a large Pakistani population, who probably invented balti according to their authentic culinary traditions. In the 1970s, they started opening restaurants in Birmingham, serving the popular, slow-cooked curries. Their choice of spices included commercially available curry pastes and dried herbs since the fresh produce was not yet available. The dish gained its modern form when the traditional way of slow cooking was not sufficient or fast enough to adequately serve the customers. The restaurant owners then included the now famous balti, the thin steel bowl with two handles, which allowed the dish to be prepared much faster. One unsupported theory says that the origin of the dish might be Baltistan, the mountainous area of northern Pakistan, but it is more probable it was associated with the traditional bowl. Birmingham balti is an atypical version of a traditional curry since it uses dry herbs, and the traditional ghee is replaced with vegetable oil. In Birmingham, the restaurants serving balti were popularly called balti houses, and in the 1990s, they spread to other British cities. To this day, Birmingham balti remains one of the favorite British curries.Expand

Faggots are old-fashioned, traditional offal-based meatballs characterized by their large size. They are especially popular in Wales and the Midlands region of England, made from pork offal and cheap cuts of meat that are mixed with spices and fresh herbs, making it an inexpensive, yet extremely nutritious dish. What makes faggots unique is the addition of caul fat (stomach membrane) on the external layer, helping to hold the meat in place. Traditionally, the dish is served with mushy peas, mashed potatoes, and onion gravy. The dish gained popularity during World War II, when meat was scarce, and people found a way to use all of the leftover meat in the preparation of this hearty delicacy. Today, there are numerous varieties of the recipe and faggots are enjoyed throughout the United Kingdom.Expand

In the late 19th century a scientist named Justus von Liebig discovered that brewer’s yeast could be concentrated, conserved, and eaten. Officially, the production of this sticky, thick spread started in 1902, when the Marmite Food Company was founded in Burton-on-Trent, Staffordshire. The product was originally sold packed in earthenware pots and in the 1920s they were replaced with glass jars that are still used today. In 1908, the New Zealand company Sanitarium Health and Wellbeing bought the rights to sell Marmite, but they slightly altered its taste by adding caramel and sugar. Today a well-known international food item, Marmite is mainly consumed as a spread on various baked products or as an accompaniment to cheese or Asian congee. In New Zealand, a firm favorite is a sandwich that combines bread, Marmite, and potato chips. The Australian counterpart to the British Marmite is called Vegemite - its color is darker and the texture is thicker than Marmite.Expand

Malvern is a traditional cheese made in the Severn Valley. The cheese is made from raw sheep's milk. It has a texture that's semi-hard and dry, yet creamy and dense on the palate. The flavors are sweet, herbaceous, and reminiscent of butterscotch, with hints of thyme. Malvern is aged from 2 to 4 months and has a high-fat content of 50%. It's recommended to grill it or grate it over pasta dishes and various salads. Interestingly, at the 1997 British Cheese Awards, this cheese won a silver medal.Expand

Double Worcester is an English cheese hailing from Worcester, where it's produced as a smaller version of Double Gloucester. The cheese is made from pasteurized cow's milk and annatto. It's typically aged from 5 to 7 months. Underneath its hard natural rind, the texture is flaky and firm. The flavors are nutty, robust, complex, citrusy, tangy, and slightly sharp. In 2001, Double Worcester won a silver medal at the British Cheese Awards.Expand

Staffordshire is a cylindrical, hard or semi hard cheese made from Staffordshire cows' milk with a smooth and crumbly texture. Its taste is creamy and fresh with a hint of citrus, and the cheese itself is pale cream in color. When sold, it must be cloth-bound. The young cheese is left to ripen for two to four weeks, but it can be left to mature for up to twelve months. Its unique flavor and texture come from the specific Staffordshire pastures and warm, wet climate in the region.Expand

Fidget pie is a traditional pie originating from Shropshire. Although there are a few variations on the dish, it’s usually made with a combination of bacon, onions, Granny Smith or Bramley apples, salt, pepper, cider, parsley, cornstarch, beaten eggs, and hot-water crust or shortcrust pastry. The crust or pie shell consists of flour, milk, salt, water, and beef suet, lard, or shortening. It’s placed into a pan pie, then filled with the mixture of bacon, chopped apples, onion, parsley, salt, and pepper. The combination is topped with a mixture of cider and cornstarch. The second crust is then laid on top, sealed, brushed with beaten eggs, then baked until it develops a golden-brown color. Once done, fidget pie is sliced and served warm. If desired, potatoes such as King Edward or Maris Piper can also be added to the pie.Expand

This classic English shortbread biscuit takes its name after its place of origin, although different versions can be found in many other parts of England. While some use lemon, cinnamon, or even caraway seeds, the earliest recorded recipe goes back to 1621 when these brittle, buttery cookies were typically flavored with nutmeg and rosewater. Thanks to several literary references—including William Congreve's play The Way of the World in which he uses the expression as short as a Shrewsbury cake—by the end of the 18th century, these crispy English biscuits became known even beyond the borders of their homeland, and are especially popular in India.Expand

Innes Log is an English cheese hailing from Tamworth, Staffordshire, where it's produced by Joe Bennett and Innes Button. The cheese is made from raw goat's milk and it's shaped into a log. Underneath its bloomy rind, the texture is dense, creamy, and fudgy. The aromas are lactic and fresh, while the flavors are grassy, acidic, citrusy, bright, milky, and nutty. Innes Log has won multiple medals at the British Cheese Awards, but in recent times, the coronavirus pandemic has slightly halted its production.Expand