Other gourmet delights around the coast to tickle your tastebuds

It would be impossible to fit all of the speciality delights around the British Isles into one article! Here are some other heritage foods for cruising gourmets to try.

LANGOUSTINES: Also known as Dublin Bay Prawns, the sweet, tender tail meat is prized throughout Europe. The lobster are landed in many east coast fishing villages in Ireland, including Howth, which has excellent shelter and facilities for visiting yachts. The village hosts an annual Dublin Bay Prawn Festival.

SEWIN: This is sea trout, traditionally caught from a coracle from the River

Teifi and other rivers in South Wales. It does have a limited season – April to June – but it is worth making the effort as the pink flesh, once cooked, is nutty and buttery. Cardigan Bay Fish sells it in season at St Dogmaels local produce market outside Cardigan. www.cardiganbayfish.co.uk

HEBRIDEAN BLUE: Nearly every region of the British Isles boasts regional cheeses. Isle of Mull Cheese’s Hebridean Blue is made at Mull’s only dairy farm, and has a punchy creamy flavour. Traditional farmhouse cheese and whisky flagella are also available at the farm shop outside Tobermory. www.sgriobruadh.co.uk

SAMPHIRE: This juicy marsh plant grows all around the coast, particularly north Norfolk. It is harvested from June to September and can be boiled or blanched and tastes like salted baby asparagus.

FIFTEENS: Unique to Northern Ireland, Fifteens are a fridge cake made from digestive biscuits, marshmallows, desiccated coconut and condensed milk (other sweet titbits like marzipan can also be added). The Bank House at Whitehead, just outside Carrickfergus, is widely considered to be one of the best places to sample them. www.thebankhousewhitehead.co.uk