North East English Foodways

Subregional

NORTHUMBERLAND, DURHAM, Tyne and Wear and Teesside — coal, ships, and the North Sea. The STOTTIE, a heavy flat round loaf; PEASE PUDDING, boiled split peas set firm and eaten with ham; pan haggerty; singin’ hinnies; Craster kippers; Lindisfarne oysters; leek growing as a competitive village institution; saveloy dip; and Newcastle Brown Ale. Geordie, Mackem and Pitmatic are distinct varieties with distinct food words.