Food, Drink & Local Flavors
Family Traditions
Heritage in Every Shell
Mersea Island’s oysters have become an icon in the Essex region. More than two thousand years old, they have been cultivated in the creeks around Mersea Island and have been a food staple for the locals dating back to the Roman times.
At the centre of this tradition is the Haward family, who have been cultivating oysters in Mersea since the 1700s. Often called the first family of British oysters, they still work the beds by hand, following the same traditions for seven generations.
Maldon Sea Salt is also one of Essex’s most iconic exports and is recognisable for its delicate pyramid flakes. Salt has been harvested along the Maldon estuary for nearly a thousand years, primarily by the Osborne family, who have run the Maldon Salt Company since 1882.
Monster Oyster
In 2024 a “monster” oyster weighing 2.5kg was harvested off the coast of Essex by Tom Haward. It was just 4cm shy of the worlds largest recorded oyster.
From Field to Jar
A Taste of Tradition
Tiptree jam is an Essex classic, produced in the village of Tiptree by Wilkin & Sons since 1885. Their name stays on every jar because the Wilkin family still oversee the whole production process, from growing the fruit to stirring the pans. They are most famous for their “Little Scarlet” Strawberry jam which was first introduced by C.J. Wilkin in 1890, after seeing the berry in the United States.
In the mid‑20th century, the Wilkin family discovered Little Scarlet growing wild in parts of Virginia. They travelled there to study the plants, collect samples and understand how the berry thrived in American soil. That work helped them protect the variety back home. So while every jar of Little Scarlet is proudly Essex, its story stretches all the way to the woodlands of Virginia.
Approved by Bond
Even storybook legend James Bond was a fan of the jam, with author Ian Fleming mentioning the flavour as part Bond’s breakfast routine. Tiptree has also held a prestigious Royal Warrant as a purveyor of jams and preserves to the British Monarch since 1911.
Award Winning Wines
Cool Climate, Warm Flavours
Essex isn’t just making wine, it’s also winning awards for it. Vineyards in Crouch Valley, Mersea Island, Saffron Walden and around Chelmsford now benefit from some of the warmest, driest growing conditions in the UK.
As the climate has shifted, Essex’s coastal soils have begun to mirror classic European wine regions. The region features London clay and, in some areas, chalky soils similar to those in the French Champagne region.
Producers like New Hall, Clayhill, Crouch Ridge, Danbury Ridge and Tuffon Hall Vineyard are leading the way with standout Bacchus, Chardonnay, Pinot Noir and traditional‑method sparkling wines.
A Taste of Essex
Virginia Beach and Essex share more than history. We’ve been trading ingredients, recipes and flavors for centuries:
- Saltmarshes that season our award-winning oysters
- Little Scarlett Jam (preserves) which traces its origin to the wild Fragaria Viginiana strawberries
Sparkling wines created in vineyards once a luxury resort for retired Roman soldiers
Milsom Hotels
Family‑run hospitality, relaxed luxury, and countryside charm come together to create boutique Essex stays with a warm, local character.
Galvin Green Man Pub
The Galvin Green Man offers classic Essex hospitality with hearty food, local ales, and a warm, characterful setting.
Seaside Scoops
Essex’s seaside ice cream offers classic coastal indulgence with a family‑friendly seafront setting. Kiosks and cafés have served families for generations, in key seaside spots like Southend and Clacton-on-Sea.
A Journey of Local Flavors
Whether you’re trying local wine, tasting dishes inspired by the coastline, or uncovering the stories behind local makers, Essex invites you to savour a food culture rich with character and heritage.
Come And Explore Essex
Walk where your ancestors walked.
Taste what makes this place special.
Feel the connection that has tied our communities together for centuries.
Virginia, welcome to Essex, welcome home.