Out of London, the choices were not so varied, but the quality of good old fashioned British cooking and local ingredients were hard to beat. In Chatsworth, I had a Ploughman’s lunch that was of the highest order, complete with a pork pie, homemade bread, assorted cheeses and pickles and salad that was mostly sourced from the estate itself.
The bed and breakfast places that we stayed at were a constant source of good food. In Cornwall, our B&B also served afternoon tea. I had a Cornish tea with scones, jam and the (in)famous clotted cream.
In Derbyshire, the owner of our B&B had hand-caught the trout that we ate for dinner in the Derwent River, conveniently located across the road. Needless to say, the trout was succulent and awesome.