Tastes of the West Midlands: Celebrating the Rich Culinary Heritage of Birmingham, the Black Country and Beyond

The West Midlands is a region rich in cultural fusion, industrial heritage, and a deep love of hearty, flavour-packed food. 

From the bustling streets of Birmingham to the characterful towns of the Black Country, and across the wider Midlands, you'll find a table groaning with delicacies that reflect the area’s diversity, resilience and creativity.

1. The Balti – Birmingham’s Signature Dish

You simply can't talk about Birmingham's food scene without mentioning the iconic Balti curry. Invented in the city during the 1970s by Pakistani and Kashmiri chefs, the Balti is cooked quickly over a high flame and served in the steel bowl (or "balti") it was cooked in. 

The Balti Triangle – comprising Ladypool Road, Stoney Lane, and Stratford Road – remains a culinary destination for curry lovers from across the UK.

2. Faggots and Peas – Black Country Soul Food

In the Black Country, traditional fare like faggots and peas still holds a special place in the hearts (and stomachs) of locals. Faggots are savoury meatballs made from pork offal, mixed with herbs and breadcrumbs, and smothered in onion gravy. Served with mushy peas and chips, it's comfort food at its finest.

3. Groaty Dick – The Midlands' Best-Kept Secret

This quirky-sounding dish has serious history. Groaty Dick is a slow-cooked Black Country stew made with groats (hulled oats), leeks, onions and beef – a winter warmer often enjoyed on Guy Fawkes Night. Though not as common today, it’s a reminder of the region's humble yet resourceful cooking traditions.

4. Pork Scratchings – The Proper Midlands Pub Snack

Ask any Midlands local and they'll swear by a good bag of pork scratchings. These crispy, salty bites are often made with thick pork rind and seasoned to perfection. Traditionally found in Black Country pubs, they’re now a nationwide favourite – but many say the best still come from the West Midlands.

5. Coventry Godcakes and Shrewsbury Biscuits

The sweet side of the Midlands also has its stars. Coventry Godcakes, triangular puff pastry parcels filled with mincemeat, were traditionally given by godparents to their godchildren. Meanwhile, Shrewsbury biscuits – crisp, buttery treats often flavoured with lemon zest or dried fruit – hail from the Shropshire town of the same name.

6. Birmingham Markets – A Melting Pot of Flavour

Birmingham’s Bull Ring Markets are a haven for food lovers. From Caribbean patties to Polish sausages, Punjabi samosas to artisan cheese, the markets reflect the region’s multicultural makeup. If you're a fan of trying something new, this is the place to graze.

7. Staffordshire Oatcakes – A Versatile Midlands Staple

Further afield, but still proudly part of the West Midlands identity, the Staffordshire oatcake is not to be confused with its Scottish namesake. These are soft, crepe-like savoury pancakes made with oatmeal and often stuffed with cheese, bacon, mushrooms or sausages. They're loved for breakfast or lunch – or any time, really.

8. Midlands Brewing and Cider Traditions

Let’s not forget the drinks. The West Midlands has seen a resurgence of craft breweries and traditional cider houses. Bathams, Holden’s, and Sadler’s are just a few of the Black Country’s legendary names in brewing. And if you’re out in Herefordshire or Worcestershire, expect proper scrumpy cider served in a pint jug with no frills.

Final Thoughts

The West Midlands is a region that embraces its past while celebrating innovation, and nowhere is this more apparent than on the plate. Whether you’re tucking into a spicy Balti, dipping oatcakes in brown sauce, or savouring a Godcake with your tea, you’re taking part in a rich culinary story that reflects the people, the place and the pride of this unique part of Britain.

Faggots with Onion Gravy — A Hearty Welsh Classic

Rich, comforting, and steeped in working-class history, faggots with onion gravy have long been a staple on Welsh dinner tables. 

Made from minced pork offal, breadcrumbs, and herbs, these robust meatballs were traditionally a way to make the most of every part of the animal — true to the thrifty, no-nonsense roots of Welsh cooking.

Today, they’re appreciated not just for their practicality but for their deep, satisfying flavour — the kind of meal that warms you through from the inside out.

From Butcher’s Scraps to Culinary Treasure

Faggots date back centuries and were a common feature of rural and industrial communities across South Wales, especially in the Valleys and former mining towns. Historically made by hand in local butcher shops, they were often served as affordable comfort food — doused in a rich onion gravy and nestled next to creamy mashed potatoes and garden peas.

Welsh butchers would typically use a blend of pig’s liver, heart, and belly, seasoned generously with sage and pepper, then wrap the mixture in caul fat to hold it together while roasting.

A Dish with Regional Heart

While the dish is also found in parts of England (especially the Midlands), Welsh-style faggots are distinctive for their liberal use of offal, bold seasoning, and deeply savoury onion gravy. They are particularly associated with South Wales communities such as Merthyr Tydfil, Pontypridd, and Swansea.

In modern Welsh kitchens, faggots might now be made with pork mince instead of offal, but the essence of the dish — economical, earthy, and deeply nourishing — remains intact.

Traditional Recipe: Welsh Faggots with Onion Gravy

Ingredients:

For the faggots:

300g pig’s liver (or a mix of liver, heart, and belly pork), finely minced

200g pork mince

1 small onion, finely chopped

1 tsp dried sage

½ tsp thyme

Salt and pepper to taste

1 egg

75g fresh breadcrumbs

(Optional: caul fat for wrapping)

For the onion gravy:

2 medium onions, thinly sliced

1 tbsp plain flour

500ml beef or pork stock

1 tbsp Worcestershire sauce

1 tbsp oil or beef dripping

Method:

Preheat oven to 180°C (160°C fan) / 350°F / Gas Mark 4.

Mix the faggot ingredients together thoroughly in a large bowl. Shape into small balls (about the size of a golf ball). If using caul fat, wrap each ball to hold its shape.

Place on a baking tray and roast for 30–40 minutes until browned and cooked through.

Meanwhile, heat the oil in a pan, and slowly cook the onions until soft and golden.

Stir in the flour, cook for a minute, then gradually add stock and Worcestershire sauce. Simmer until thickened.

Serve faggots hot, ladled with onion gravy, alongside mashed potatoes and peas.

Why Faggots Still Matter

Faggots are more than just a dish — they’re a symbol of resilience and resourcefulness, of communities making the best of what they had, and doing so with flavour and pride.

As Welsh food culture experiences a revival, these humble meatballs remind us that true culinary heritage doesn’t always come with polish — sometimes, it comes with onions, gravy, and generations of tradition.