In praise of Staffordshire oatcakes

I’m passionately interested in what is sometimes called ‘artisan’ food and drink – i.e. stuff that’s produced sustainably as near as possible to its source.  A perfect example of this is the Staffordshire Oatcake, the signature dish of, er, Staffordshire.  This is not to be confused with the paltry little biscuit that is sometimes served with cheese: this vastly superior oatcake is a cross between a thick pancake and a damp face-flannel and, when warmed and filled with bacon and cheese, it is simply divine.  Further information (and pictures) can be found at:http://bit.ly/bhFz5E. Yum!