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    I agree that most tourists want to experience local produce. This would be much better than poorly produced German food. Can we really do a good Sauerkraut?
    I have been asked by tourists in local shops about local produce, but unfortunately we do not have much that can be immediately identified as Dovorian or even Kentish. I do have a recipe for Dover Biscuits, which might be an idea for cafes and could be produced quite cheaply, wrapped in plastic with a pretty ribbon.

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