Cumbrian Crack! Good old fashioned conversation is something that is popular in the County. In previous times the areas that made up Cumbria had their own dialects, ways of speaking that often mixed bits of old English, Norse and Celtic languages. Here's a few favourites.
crack 1.(noun. crak) gossip, or news. e.g. What's the crack ?
deek 1.(verb. deek) To look. e.g. Deek at yon yat = look at that gate.
(I deek, you deek, he deeks, it is deeking.)
barie 1.(adj. bar-ree) good. Often used in conjunction with the southern/London slang 'cushty' giving 'cushty barie' meaning very good.
marra 1.(pronoun. marra) mate, e.g. Y'arlreet marra ? = How are you, my friend ?
http://www.lakelanddialectsociety.org/
crack 1.(noun. crak) gossip, or news. e.g. What's the crack ?
deek 1.(verb. deek) To look. e.g. Deek at yon yat = look at that gate.
(I deek, you deek, he deeks, it is deeking.)
barie 1.(adj. bar-ree) good. Often used in conjunction with the southern/London slang 'cushty' giving 'cushty barie' meaning very good.
marra 1.(pronoun. marra) mate, e.g. Y'arlreet marra ? = How are you, my friend ?
http://www.lakelanddialectsociety.org/
Cumberland Sausages
Coiled Cumberland Sausages are surely one of Cumbrias most popular dishes. March 2011 saw a major break through for Cumbrian butchers, with the Cumberland Sausage being awarded 'protected status' ensuring that it can now only be made in Cumbria.
Coiled Cumberland Sausages are surely one of Cumbrias most popular dishes. March 2011 saw a major break through for Cumbrian butchers, with the Cumberland Sausage being awarded 'protected status' ensuring that it can now only be made in Cumbria.
Cumberland Italiano
Recipe Sausage and red wine risotto
1 x yard ‘Old County Original’ Cumberland Sausage
40ml olive oil
1 x onion chopped
2 x cloves garlic chopped
225g Arborio rice
300ml red wine
575ml vegetable stock
4tblsp fresh parsley chopped
50g butter cubed
2tblsp Parmesan cheese grated
Recipe Sausage and red wine risotto
1 x yard ‘Old County Original’ Cumberland Sausage
40ml olive oil
1 x onion chopped
2 x cloves garlic chopped
225g Arborio rice
300ml red wine
575ml vegetable stock
4tblsp fresh parsley chopped
50g butter cubed
2tblsp Parmesan cheese grated
Method
Remove skin from sausage and place meat in heated frying pan, fry until golden all over - drain. Heat the oil, add garlic and onion - cook to soften, add rice gently and cook for 3 minutes. Bring stock to boil in a saucepan. Add half the red wine to the rice and stir. When all wine has been absorbed add remainder stirring continuously until all wine has been absorbed.
Add the hot stock a ladle at a time making sure all the liquid has been absorbed before adding more. Add the sausage meat after approx 15 minutes and stir for further 10 minutes, until the rice is cooked but not soft. Remove from the heat and stir in the butter parsley and Parmesan cheese. Season to taste. Stir thoroughly cover and leave to rest for 3 minutes before serving.
Remove skin from sausage and place meat in heated frying pan, fry until golden all over - drain. Heat the oil, add garlic and onion - cook to soften, add rice gently and cook for 3 minutes. Bring stock to boil in a saucepan. Add half the red wine to the rice and stir. When all wine has been absorbed add remainder stirring continuously until all wine has been absorbed.
Add the hot stock a ladle at a time making sure all the liquid has been absorbed before adding more. Add the sausage meat after approx 15 minutes and stir for further 10 minutes, until the rice is cooked but not soft. Remove from the heat and stir in the butter parsley and Parmesan cheese. Season to taste. Stir thoroughly cover and leave to rest for 3 minutes before serving.
Cumberland and Westmorland wrestling
Also known as Cumbrian Wrestling, this is an ancient and well-practised tradition in Cumbria. It bears enough of a resemblance to Scottish Backhold, which is practised just north of the border, for them to be classed under the joint heading North Country style.
The origin of the North Country style of wrestling is a matter of debate, with some describing it as having evolved from Norse wrestling brought over by Viking invaders, Other historians associate it with the Cornish and Gouren styles indicating that it may have developed out of a longer-standing Celtic tradition, and the Fédération International des Luttes Celtique classes Cumberland wrestling as Celtic.
http://www.cumberland-westmorland-wrestling-association.com
Also known as Cumbrian Wrestling, this is an ancient and well-practised tradition in Cumbria. It bears enough of a resemblance to Scottish Backhold, which is practised just north of the border, for them to be classed under the joint heading North Country style.
The origin of the North Country style of wrestling is a matter of debate, with some describing it as having evolved from Norse wrestling brought over by Viking invaders, Other historians associate it with the Cornish and Gouren styles indicating that it may have developed out of a longer-standing Celtic tradition, and the Fédération International des Luttes Celtique classes Cumberland wrestling as Celtic.
http://www.cumberland-westmorland-wrestling-association.com
World Gurning Championship in Cumbria
Gurning contests are a rural English tradition. By far the most notable is that held annually at the Egremont Crab Fair, which dates back to 1267 when King Henry III granted the fair a Royal Charter. The origins of the gurning competition itself are unclear, and may not be so old, although it was described as an ancient tradition by local newspaper the Cumberland Paquet in 1852.
The competitions are held regularly in some villages, with contestants traditionally framing their faces through a horse collar — known as "gurnin' through a braffin'." The World Gurning Championship takes place annually at the same crab fair in Egremont, Cumbria. Those with the greatest gurn capabilities are often those with no teeth, as this provides greater room to move the jaw further up. In some cases, the elderly or otherwise toothless can be capable of spectacular gurns covering the entire nose.
Gurning contests are a rural English tradition. By far the most notable is that held annually at the Egremont Crab Fair, which dates back to 1267 when King Henry III granted the fair a Royal Charter. The origins of the gurning competition itself are unclear, and may not be so old, although it was described as an ancient tradition by local newspaper the Cumberland Paquet in 1852.
The competitions are held regularly in some villages, with contestants traditionally framing their faces through a horse collar — known as "gurnin' through a braffin'." The World Gurning Championship takes place annually at the same crab fair in Egremont, Cumbria. Those with the greatest gurn capabilities are often those with no teeth, as this provides greater room to move the jaw further up. In some cases, the elderly or otherwise toothless can be capable of spectacular gurns covering the entire nose.