Brexit boost as Britain is best at cooking and exporting foreign food favourites
Polish sausage, chorizo and Brie made in the UK proves leaving the EU hasn't stopped enterprising Brits from cashing in on culinary exports
ANYTHING you can do, we can do better . . . that should be the new mantra for us Brexiting Brits.
After Cornish firm Tregothnan started exporting its tea to China — where it was first drunk thousands of years ago — many more enterprising Brits have jumped on the foodie bandwagon.
RACHEL SPENCER looks at some of the other international treats created right here in the UK.
German rye bread from Berkshire
Master baker Stefan Hamann runs the German Bakery in Windsor, Berks, creating rye bread, spelt loaves and pretzels.
He is the go-to supplier for the German Embassy in London.
Spanish chorizo from Yorkshire
Charlotte and Jon Clarkson breed charcuterie pigs at their farm in Beverley.
They mince their meat more finely than in traditional Spanish recipes.
Smoked pimento spices are then added.
French Brie from Cornwall
The Cornish Country Larder team have won awards for their St. Endellion Brie and St. Endellion Mini, made at the Trevarrian creamery.
The company was started by two local families in 1996.
Belgian chocolates from Northants
Stefaan Moyaert honed his chocolate-making skills in Brussels but now creates his sweet treats at Belflair Chocolates in Brackley.
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Indian Tikka marinade from Lancashire
M&S made shoppers choke on their chapati when it announced it was shipping curry sauce to Delhi that had been made in Littleborough, Lancs.
Its canned chicken curry is also created in Chichester.
Greek yoghurt from Bristol
Michael Michael, of the Karpasia dairy project, is of Cypriot descent.
In 2014 he won an EU grant to make yoghurt at Haberfield Park Farm.
Romanian pastrami from London
Salt beef is one of Hensons Foods’ signature meats.
Inspired by its popularity, the Kings Cross company has gone on to create its own pastrami, made of brisket beef cured in low-salt brine.
French Camembert from Somerset
The Lubborn Creamery’s Camembert is made from milk collected at West Country dairy farms.
The cheese, which is made in Chard, has won several awards for its robust flavour.
Cypriot halloumi from Sussex
Mark Hardy has made the salty cheese for 25 years at High Weald Dairy in Haywards Heath.