The Best Restaurants in the Lake District, Cumbria | Eater London
"A cross between a biscuit and a cake, pale and crumbly in appearance but chewy on the inside, the gingerbread is made to the same recipe which Grasmere cook Sarah Nelson used in 1854 when she first opened her shop to locals and visitors. Only sold here and online, it’s one of those foods — along with Cartmel Sticky Toffee Pudding (www.cartmelvillageshop.co.uk), traditional Cumberland sausage, Herdwick lamb, and damsons from the Lyth and Winster valleys — that have become almost as familiar as the names of Windermere, Derwentwater, Helvellyn, and Scafell Pike." - Christian Dymond
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