After hearing about it for many months, I finally made my way down to Grow Kitchen in Morecambe, found nestled just off the Central Marine Way and behind the old Queen’s Head pub (which is now up for auction, by the way). Grow Kitchen styles itself as “Morecambe’s newest brunch spot,” and also using local producers and suppliers wherever possible.
So, as I am always interested in places that are committed to sustainability and promoting the local economy, I headed down with my mum to try it out. I was interested to see their speciality “hash brown” dishes on the menu, all with different ingredients and flavours. I decided to try the traditional hash brown dish, and was surprised to see that it wasn’t like what I usually understand as hash browns – they weren’t chopped up bits of potato and onion, and then fried in oil (or cooked from frozen!). It was more like roast potatoes “hashed” with other ingredients. The one I had was loaded with leeks, egg, homemade salsa, spices and herbs. There were others that also included bacon, halloumi, or tofu. I thought the new take on the dish was very interesting, and tasty to boot!
One thing I was glad to see as well, on the reverse side of the menu, was some insight into the local suppliers that Grow Kitchen uses for their ingredients. Whilst it wasn’t all that detailed, it was clear that they make an effort, wherever possible, to source from businesses local to the area. It’s one of the things I think is really important, and try to support wherever possible. As a bookworm, I was also happy to see that there was a book drop-and-swap on the window, allowing people to pick up books for free, and exchange them for others that they no longer need. Definitely a spot to try out and with vegan, vegetarian, and gluten free options, there is something for everyone to try!
When putting together a cheeseboard with Northern products, you have a lot to choose from. In my other life (working in a specialist supermarket), I often get asked “which is your most local cheese?” or “which products are from Lancashire/Cumbria?” More and more often, people want to eat and drink locally, and to find out where their food comes from, how it’s made, and what it’s made from. Keeping food miles down, and supporting local suppliers is something I can firmly get behind so, without further ado, here’s five excellent northern cheeses I would recommend.* I have tried to go for a selection here, with different tastes catered to… which would you choose?
*this list is in no way exhaustive, and there are many many others to try as well!
1. Garstang Blue, Dewlay
Garstang Blue is one of the most popular blue cheeses where I work. Described as “unique, rich, mellow and indulgent” it makes it’s way onto many local cheeseboards.
“Lancashire’s answer to blue cheese” – Dewlay Creamery re: Garstang Blue
Made with animal rennet, not suitable for vegetarians.
2. Harrogate Blue, Shepherd’s Purse
Made by specialist cheesemakers Shepherd’s Purse in Yorkshire, Harrogate Blue is a bold blue cheese with plenty of flavour, whilst also remaining creamy and decadent. The cheese has won many awards, and would be an excellent addition to soups and sauces to add a punchy flavour!
Suitable for vegetarians.
3. Eden Valley Brie, Appleby Creamery
Eden Valley Brie is a pasteurised creamy brie, originating from Appleby Creamery. It is described as being perfect for baking (so that it melts and goes all gooey!) or as an addition to cheeseboards. Ideally it should be left out of cold conditions for some time before eating in order to make sure it’s the best texture.
Suitable for vegetarians
4. Northumberland Nettle, Northumberland Cheese Company
Fancy something a little bit different on your cheeseboard? How about trying Northumberland Nettle, a Gouda-inspired cheese flavoured with nettles, garlic, parsley, chives, and onion. Apparently nettles could be used in a pinch to coagulate cheese in place of rennet – which is where the inspiration for this cheese comes from – but this cheese uses a vegetarian rennet anyway, so the nettles aren’t necessary for that function! This cheese is mild and creamy, but provides an interesting flavour to any cheeseboard!
Mrs Kirkham’s Lancashire creamery is based in the village of Goosnargh, overlooking the fells, and has been making unpasteurised cheese since the late 1970s. Mrs Kirkham’s Lancashire has a strong taste and a crumbly texture, for those who like cheese with a bit of oomph to it. The smoked cheese isn’t matured for as long as the regular Lancashire, but is smoked over a bed of oak chippings, giving a wonderful additional flavour to the cheese, for those who like their smoked cheeses!
This product is unpasteurised (made with raw milk) and is unsuitable for pregnant women, the elderly, very young children, or those prone to infection or illness.
Made with animal rennet, not suitable for vegetarians.
So there you have it, five excellent Northern Cheeses that I would wholeheartedly recommend. Let me know which one’s you have tried, or which you’re going to try next!
There’s few things in life that beat the smell and taste of freshy baked bread, out of the oven that day. Even better if you catch it when it’s been out for literally minutes and it’s still warm… I’m getting hungry just thinking about it!
That being said, we have some amazing bakeries and patisseries around the Northern counties, each bringing their own style, recipes, and flair to baking. Here are just three of some of the great bakeries to be found in our neck of the woods…
Lovingly Artisan, Kendal
Lakeland Food Park Crook Rd Kendal LA8 8QJ
I love Lovingly Artisan bread. Mum and I went up to Kendal a few weeks before Christmas and bought a selection of their bread (and a couple of pastries!), and it was extra specially yummy! One of my particular favourites was the Danish Rye Bread they had on offer – it was very dense, but delicious and filling. It was especially nice with soft cheese (try a local cheese like Ribblesdale Goat’s Cheese) and then a little bit of salmon on top. I had that one or two nights, with a salad, and it made for a light but filling tea.
Lovingly Artisan also have a very environment and farmer conscious way of making their bread, which I touched upon in my introductory article about them. I understand that they’re also undergoing a full renovation of their shop in early 2026, so I’m excited to see what the New Year brings for this wonderful bakery!
Grant’s Bakery and Patisserie, Corbridge
1 Market Place Corbridge NE45 5AW
Always a haunt of mine when I go to Corbridge, Grant’s Patisserie really makes me embody the epithet “like a kid in a cake shop” – their display of cakes and goodies certainly makes my eyes bigger than my stomach, as I wonder just how many of these delicious treats I can try in a short space of time. I’m going back up to that part of the world at the end of January, and will definitely be making a stop at Grant’s… lucky me!
I also really like their savoury options, as well as the cakes and buns that are available. Last time I was in for breakfast, I had a Croque Monsieur which was delicious – there was a small amount of mustard added into the bechamel sauce which gave it a little spicy kick. I also would recommend their savoury pasties which are a great buy for dinner.
Hazelmere Bakery, Grange-Over-Sands
Hazelmere Cafe & Bakery 1-2 Yewbarrow Terrace Grange-Over-Sands Cumbria, England LA11 6ED
I’ve been going to Hazelmere Bakery for years, as a special stop off on my way to Holker Hall. My nana especially used to love the cream teas at the café attached to the bakery, so I went here before I even moved to the locality. Personally, I tend to go to The Hazelmere (the café part) for breakfast, rather than afternoon tea, which is equally tasty and really hits the spot. The café is also dog friendly, so it wins extra brownie points in my book for that.
As for the bakery, they make twenty varieties of bread, and over thirty varieties of cakes, in house each day, whilst sourcing ingredients – where possible – from local suppliers. Whenever we head that way for breakfast, we make sure to stock up on fresh baked goods and other homemade items (they also produce jams, conserves, sauces, and teas), to have later at home.
“Here at The Hazelmere we know how important it is to keep things local.”
I love small local bakeries and food suppliers, and want to support as many as I can in 2026, rather than offering my hard-earned money to faceless food conglomerates who don’t care about food miles or local production. I think bringing our food production back (some of it at least!) to these wonderful hard-working establishments is so important, and our high-streets and towns are so much the better for them.
Which other bakeries should I explore in the North in 2026? Are there any really new ones (2023 or younger) that I need to find and shout about? Let me know, either in the comments, on social media (@thenorthishlass on instagram and TikTok), or by sending me an email to bryony@thenorthishlass.co.uk!
