The best food in Britain – according to Telegraph readers

The Street, Peasenhall, Saxmundham IP17 2HJ; https://www.emmettsham.co.uk/

Pour a pint of perry in Gloucestershire

While our original list shouted out the joys of a cider tasting in Herefordshire, the West Country’s climate also makes it the perfect region to grow pears. Just as British apples make delicious cider, so pears make delicious perry. Though drinkers of a certain age will associate perry with Babycham or Lambrini, perry experts consider these inferior because they contain syrups for sweetness. To try the real deal, reader Mike Edwards suggests visiting “Dunkertons, out in the wilds near Pembridge, with a great range of ciders & perries and the added bonus of a superb restaurant attached.” 

Dunkertons Cider Shop; Dowdeswell Park, The Barlands, London Rd, Charlton Kings, Cheltenham GL52 6UT; http://dunkertonscider.co.uk/ 

Bag a banoffee pie in East Sussex

Julian Peterson noted our having missed an East Sussex icon: banoffee pie. “Invented by the cook [Ian Dowding] at The Hungry Monk in the village of Jevington. It was a lovely place to dine, a series of rooms in old country cottages which had been converted,” Peterson explains. The recipe originally used a soft toffee made by boiling condensed milk in the can; but Dowding couldn’t make it consistent. It was the Hungry Monk’s owner, Nigel Mackenzie, who suggested adding bananas to stabilise it and the phenomenon was born. It became a favourite of the royals and one of Margaret Thatcher’s dinner party specialities. Though The Hungry Monk closed in 2012, you can still see a blue plaque on the former premises, celebrating the dish. Head up the road to The Eight Bells, Jevington’s local pub for a banoffee pie in its birthplace. 

The Eight Bells, Jevington Rd, Jevington, Polegate BN26 5QB; https://eightbellsjevington.com/ 

Scoff some scallops on the Isle Of Mull

Tipped by John Mulvany

John Mulvany recalled the scallops he’d eaten on the Isle Of Mull in the late seventies. “Sautéed in butter on a cannon fire, they were the size of tennis balls” Mulvany remembers. His view of Mull scallops isn’t just a rose-tinted recollection. The island is still known for its excellent seafood, including scallops. Try some at the Hebridean Lodge on Tobermory, landed locally in town and quickly shucked to get straight to your plate.