Is the 'regional taste' of food being threatened by processed products?
The National Trust has employed a panel of 'taste experts' to identify the 'regional flavours' of food, which they say is in danger because of the increasing market for processed products.
The panel - made up of sommelier Oz Clarke, top chef Brian Turner, perfumer Angela Flanders and chocolatier Wille Harcourt Cooze - identified the following 'endangered regional tastes' in England and Wales.
• Yorkshire and the North East - Earthy but sweet; the panel said that the food is 'good honest fare'
• South East - Vivid and fresh
• Midlands - Gamy and proud
• South West - Cream and honey, with the regional essence identified as 'high summer'
• North West - Savoury and lingering, meaty and traditional
• Wales - Green and wild, primal and pure
• Northern Ireland - Assertive and robust
• East of England - Mellow fruitfulness, with a regional essence of 'vibrant sweet earthiness'.
Longtime champions of locally produced food, the National Trust has compiled this list to make a serious point about the effect processed food is having on these regional flavours.
Sommelier and taste panellist Oz Clarke said:
The panel - made up of sommelier Oz Clarke, top chef Brian Turner, perfumer Angela Flanders and chocolatier Wille Harcourt Cooze - identified the following 'endangered regional tastes' in England and Wales.
• Yorkshire and the North East - Earthy but sweet; the panel said that the food is 'good honest fare'
• South East - Vivid and fresh
• Midlands - Gamy and proud
• South West - Cream and honey, with the regional essence identified as 'high summer'
• North West - Savoury and lingering, meaty and traditional
• Wales - Green and wild, primal and pure
• Northern Ireland - Assertive and robust
• East of England - Mellow fruitfulness, with a regional essence of 'vibrant sweet earthiness'.
Longtime champions of locally produced food, the National Trust has compiled this list to make a serious point about the effect processed food is having on these regional flavours.
Sommelier and taste panellist Oz Clarke said:
"Our diets have become filled with homogenous high-salt and additive filled meals, which means we need to relearn the way we eat - and taste - if we are to save some of our nation's distinct flavours,"
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