Cornwall in Focus News

Cream on top?

Published 30 May 11 21:03

The latest battle between Cornwall and Devon is not, as you may expect on the Rugby field.

Not content with hijacking and adulterating the Cornish Flag a few years back and implying that their triangular mass of top crimped material of dubious origin was the original Pasty, Devon now wants to argue the toss over its 'Cream Teas'. The snack, surely the epitome of a relaxing summer's afternoon, has become the latest battleground between the two neighbours.

The disagreement gained fresh impetus when Langage Farm, near Plymouth, stated it wanted European Designation of Origin (PDO) recognition for its Devon Cream Teas. This would mean that only cream teas produced, processed or prepared in Devon could use the name. Paul Winterton, general manager at Langage Farm, near Plymouth, said the move was designed to protect the products' reputation. He said: "I feel people are being shortchanged. I have seen Devon cream teas with spray cream from a can in the Lake District, the scone was like a cake. With an excellent food like the Devon cream tea, you need to know its origin. I don't think they can refuse us. I think the placement of the ingredients is important, to distinguish it from other cream teas."

Mike Pearce, of Cornishcream.com takes a different view. He believes Devon are jealous of the fact that Cornwall already has protected products including Cornish clotted cream, and the Cornish sardine.
He said: "Cornish cream is the best because it is well known for the being the favourite of everybody. It is the best milk." Mr Pearce added that he did not believe the term `cream tea’ should be protected because it was an English national institution.

Surely there is no case to answer: In Devon the cream tea is made by cutting a scone in two, covering each half with clotted cream, and then add a jam, usually strawberry, on top. Butter should never be used.

In Cornwall, the cream tea was traditionally served on a `Cornish split’, a type of slightly sweet white bread roll, resembling a bap, rather than a scone that would have usually have fruit in it. The fresh roll would first be spread with the denser strawberry jam, and topped off with a spoonful of delicious Cornish clotted cream.

In the interests of diplomacy let us call a truce: The upside down version we will call a Devon Cream Tea, the correct version we will call a Cornish Cream Tea.....

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