Читать книгу Cycling in the Cotswolds. 21 half and full-day cycle routes, and a 4-day 200km Tour of the Cotswolds онлайн

13 страница из 46

Food and drink

In a region that owes much of its former prosperity to wool, it should come as no surprise that lamb is a local speciality. The ‘Cotswold Lion’ sheep, introduced by the Romans, produces very fine-quality wool, and its meat tends to be milder and less ‘gamey’ than other breeds. Another speciality is Gloucestershire Old Spot pork, whether as a sausage cob from Huffkins in Burford (Route 18) or as a full-blown pork belly dinner at the Slaughters Country Inn (Route 4).

On the northern edge of the Cotswolds is the Vale of Evesham, widely regarded as the fruit and vegetable basket of Britain. Asparagus and soft tree fruits are specialities that make their way into many Cotswolds recipes.

The olde worlde Englishness typical of Cotswolds villages lends itself to a time-honoured tradition: the cream tea. A well-earned treat after a good workout on the bike!

Local treats worth burning some calories for: asparagus, a Cotswold cream tea and a pint of local real ale

The region has a thriving real ale scene with too many microbreweries to mention. Wychwood and Hook Norton are the larger and better-known breweries (Wadworth’s also historically brewed in Burford). Lesser-known breweries include Donnington (near Stow), Goffs (near Winchcombe), Cotswold Lion (near Cheltenham) and Stroud (in Stroud, naturally).