The East

THIS REGION IS KNOWN FOR ITS FLAT expanses and open skies, as well as its lengthy coastline. The vast fertile fields of Lincolnshire are said to produce one-fifth of the nation’s homegrown food, and Grimsby and Great Yarmouth are still England’s main fishing ports. Each coastal village or town has developed its own specialities: Cromer its small, weighty crabs; Stiffkey and Leigh-on-Sea have the best cockles in Britain; Wells-next-the-Sea specializes in whelks; and Southend is famous for whitebait. The oyster beds of Colchester have been exploited since Roman times, and sea salt is still gathered at Maldon. Abundant herring at Great Yarmouth led to numerous smokehouses and the tradition of the fish smoked as bloaters. Samphire, the succulent marsh plant, is also harvested all along the coast. The grain fields, coastal marshes and flat fens shelter a profusion of partridge, quail, woodcock, wild duck and pheasant. East Anglia is well known for soft fruit farming, especially around areas like Tiptree and Elsenham, both associated with jam making. Ham and bacon curing is another traditional industry and Norfolk is known for its Norfolk Black turkeys. Hot English mustard, produced from seed grown in brilliant yellow fields surrounding Norwich, is another world-renowned product.