Alive with its varied heritage, dramatic castles and delightful coastline, it is, as one bed and breakfast guide writes: "The most consistently beautiful of all English counties."

But, apart from stunning scenery and lavish landmarks Northumberland has a lot more to offer the tourist, or indeed, its own people – its culinary delights.

Whether it be succulent Black Face lamb or tasty teal, the county has much to shout about when it comes to fine food and produce.

And it's this message which Northumberland Tourism is trying to spread, through its regional food initiative Made in Northumberland.

Helen Spark, project co-ordinator, said: "This county has so much to offer and we are trying to get people excited about local food, to get them thinking and to get them buying locally."

Helen said part of the project is to tempt the tourists into the area by highlighting the wonderful quantity and quality of food that Northumberland has to offer.

She said: "We want to produce locally-sourced food and drink within Northumberland to attract the visitor and give them a better offering.
"We want to get local food on the menus and draw the visitor into Northumberland and give them a reason for coming back out of season."

Giles Ingram, executive director of Northumberland Tourism added: "Our Made in Northumberland campaign is all about showcasing superb local produce, from salmon to game to traditional leeks and onions. Everyone visiting the region should sample its culinary delightes and hopefully this campaign will ensure this happens, while benefiting all links in the supply chain."

To help the project along, top chefs, including Richard Sim, have been installed to teach people about the joys of local food and how to think seasonally when it comes to local produce.

Part of this will be done by engaging produce with place and Richard was at Alwinton Show, teaching people about the delights of Black Face hill lamb.

Talking about the Northumberland nosh, Richard said: "Black Face hill lamb is a fantastic product. It has an excellent taste.
"They graze and they eat heather and that comes through in the taste. It's a tremendous flavour."

After one lamb demonstration at Alwinton, he added: "The main reason we are doing this is to support local hill farmers who have suffered with the outbreak of foot and mouth.

"Prices of this fantastic product have plummeted and it's about finding a market for it internally."

An added advantage is the low amount of food miles Black Face hill lamb, or any other product has to travel.

Roast striploin of Black Face lamb with black pudding and Heritage potatoes and minted hollandaise.

Ingredients: 4 x 6oz fillets of lamb
12 small black pudding
12 Heritage potatoes (boiled)
3 egg yolks
8oz butter
2 floz of tarragon vinegar
1tsp mint sauce
Butter
12 shallots

Method
Seal lamb and cook for 8 mins. Leave in warm place to rest for 10 mins. Slice the boiled potatoes. Fry shallots and black pudding until black pudding is crispy. Remove from pan and drain excess oil. Whisk egg yolks and vinegar until fluffy and stiff. Slowly add butter, finish with mint sauce and serve.