A FOOD TRADITION
Cornish cuisine
Cornish cuisine comes from the far southwest of Britain and reflects mining communities, farming, fishing, and strong local identity. Beef, potatoes, swede, onions, dairy products, saffron, pilchards, crab, mussels, and other seafood feature prominently. Baking, pastry-making, salting, smoking, and simple one-pot cooking are characteristic, with portable foods historically important for workers and travelers. Familiar examples include the Cornish pasty, saffron bun, and stargazy pie; fish-based dishes and clotted-cream desserts also form part of the broader tradition. Cornish food shares many techniques with neighboring West Country cooking but retains a distinctive cultural profile.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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