Herefordshire Location

Herefordshire is renowned for it's local produce

grapes

The Flavours of Herefordshire Award Scheme has been developed to encourage Herefordshire restaurants, pubs, B&Bs, tearooms and shops to serve and promote local food and drink.

Businesses are judged on the amount of produce they source from within 40 miles of their business and the way in which they use this local food to create imaginative menus reflecting the distinctive cuisine of Herefordshire.

When you are travelling around the county, don't forget to look out for the Flavours of Herefordshire logo. Here is a list of the 2007 Flavours of Herefordshire Award Winners.

Not only blessed with natural beauty, Herefordshire's rich pastures and well stocked rivers produce the natural ingredients for the most delicious food. Think only of Wye salmon, Hereford beef and Herefordshire cider and apple orchards.

Local butchers produce sausage and bacon from traditionally reared and organic pork. Succulent lamb comes from the Marches and artisan cheese such as Little Hereford, Dorstone Finn and Hereford Sage are made by traditional cheese makers in the county. Not to mention ice-creams, yoghurt, fruit and vegetables.

Herefordshire cider

From excellent pub food to fine dining, this abundance of quality ingredients has inspired a wealth of chefs, cooks and caterers such that there is ample choice of restaurants, pubs, cafes and tea rooms throughout the county. Search the database to select from a variety of eating places, dairies, speciality cheese shops, delicatessens and food related events.

There are farmers markets held in all the market towns as well as food shops and farm shops where you can source that ‘edible souvenir' to remind you of your visit or the ingredients for:

Dunkerton's Cider Soup

  • 1 medium onion
  • 450 ml. stock (vegetable or chicken) 
  •  2 leeks 
  • 1 bay leaf or 2 sprigs of thyme or 3 sage leaves
  • 2 firm eating apples
  • 2 cloves of garlic
  • 1-2 oz. butter
  • 1 tsp honey
  • 150 ml. medium cider

Thinly slice onions, leeks and garlic. Melt butter and gently soften them, stirring. Chop apple into 1 cm cubes and add to the pan. Place stock, cider, honey and herbs in a separate pan. Bring to the boil and simmer for ten minutes. Strain liquid on to vegetables and simmer a further 10 minutes. Adjust seasoning. Delicious served with croutons of toasted cheese.