The finest food in Cheshire!

We head to this green and pleasant county to discover it's foodie delights

The wide open fields of Cheshire are home to some of the UK's happiest cows – and some of the tastiest cheese. Dairy farming in Cheshire dates back as far as records themselves and Cheshire cheese is one of the oldest named varieties in British history. Production really boomed in the mid 17th century when farmers began to send the hard, crumbly cheese to London in large quantities, via boats. It was an instant hit – the Royal Navy even requested that all ships were stocked with Cheshire cheese in 1758. By 1870, Cheshire cheese production was at an incredible 12,000 tonnes a year – all handmade by Cheshire's dairy farmers and delivered across the UK.

Today, the cheese remains a crucial ingredient in Cheshire's food identity. The H.S. Bourne family has been making traditional cloth-bound cheese since 1750. Their award-winning range, which includes Mrs Bourne's Mature Cheshire cheese, is made with milk from the farm's Friesian herd which are specially bred to make particularly good milk on a grass diet. As well as purchasing online, you can visit the farm and buy cheese directly from owner John Bourne (above).

By comparison, Chorlton Farm Cheese is a much younger company. Owner and cheesemaker, Guy Dimelow had ten years of cheese-making experience before setting up his own business. All of Guy's cheese is made entirely by hand, without mechanical stirrers – the milk is mixed with a large paddle (and some strong arms), before being cut by hand. The final cheese is crumbly, salty and has distinctive lemon notes. Guy also makes a Chorlton Cheshire Blue which has beautiful blue veining throughout.

Claire Burt's cheese business began as the quintessential kitchen-table affair. However, her first batches of Burt's Blue took the cheese world by storm and instantly won several awards. It is made with pasteurised cow's milk from local dairies and has a semi-soft texture, punctured with blue veins. The cheese is all handmade and each one has it's own character profile. The range has since been joined by Drunken Burt, washed in cider and DiVine which is wrapped in vine leaves.

And it's not just cows – Delamere Dairy produces goats milk, cheese and yogurts. The company began in 1985 when Liz and Roger Sutton bought three goats and started selling small batches of their homemade soft cheese at local Cheshire health food shops. Fast-forward thirty years and Delamere has been named the UK's fasted growing food and drink exporter. The full range now includes milk, spreadable cheese as well as delicious and slightly tangy yogurts. Don't miss the goat butter either, a mild and creamy alternative to cow's milk butter.

Places to go and treats to try!

Tuck into the best food and drink on offer in Cheshire

Marion Darlington has been making curd, marmalade, jams, chutneys and sauces in Cheshire for over 35 years. The Mrs Darlington's brand was born in her farmhouse kitchen, when Marion first decided to make and sell jars of lemon curd with surplus eggs from her chickens. 

Toby and Caroline Mckenzie launched Redwillow Brewery in 2010, after Toby's home-brewing hobby started to produce some really excellent results! Starting out with a microbrewery, the company has expanded and now includes the popular Redwillow Bar in Macclesfield – voted best bar in Cheshire. 

William Lea started milling oats at Swettenham Mill, Cheshire, in 1675. Several centuries later and Mornflake Oats is still run by the Lea family. The company was responsible for making oats a real household staple in 1941, by inventing a steam stabilisation method which prolongs storage. 

Cheshire is home to the UK's national collection of quince varieties, at Norton Priory Gardens. There are 24 different different types of quince trees dotted about the 18th century walled garden. There's also a Medieval herb garden to explore at the priory, and the Courtyard Tea Room is a great spot to refuel. 

With a history that dates back to at least 1629, The Nag's Head inn at Haughton is a quintessentially English pub, with a thoroughly modern outlook! The kitchen celebrates Cheshire produce, and uses the best of what's available on the doorstep in its fresh and imaginative menu. 

In the centre of Chester, restaurant Sticky Walnut is making waves. The menu is short – in the best way possible – and includes seasonal, local dishes prepared with real love and attention. Gary Usher runs the show and has a young team of passionate people in his kitchens and front of house. Last year he used Crowdfunder to raise £100,000 in 30 days and launched sister restaurant Burnt Truffle in. And 2016 will see the opening of Gary's next venture Hispi in Manchester. He's one to keep an eye on!