East Anglian Foodways

Regional

NORFOLK, SUFFOLK, Cambridgeshire and Essex — the driest and flattest part of England and its cereal and vegetable heartland. Wheat, barley for malting and brewing, sugar beet, and the drained FENS growing vegetables on black peat. CROMER CRAB; samphire off the salt marsh; Colchester and Mersea OYSTERS, fished since the Roman period; Yarmouth herring and the BLOATER; Suffolk ham cured in ale and treacle; Newmarket sausage; and Colman’s mustard of Norwich.