As a general rule of thumb, the further north and west you go in Britain the older and harder the rocks are. The main reason for this unexpectedly linear progression is down to the Atlantic Ocean. Before the crust split open to the west of the British Isles, Earth had a go at splitting the crust to the east. Magma welled up from the mantle, making the crust dome upwards, stretching and thinning it in the process. When this attempt at creating a new ocean between Britain and Scandinavia fizzled out, the heat and pressure lifting the crust vanished. The crust slumped, collapsing downwards, like a souffle taken out of the oven too soon (ergo North Sea). Meanwhile to the NW of the British Isles the crust was rising, splitting, spewing out the lava and volcanics that make up the Giant’s Causeway or Cuillins today. Altogether this meant to the SE, the British Isles was sinking, and to the NW rising, the crust tilted. Weathering over the last ~100 million years, and repeated glaciations of the last 2.5 million years scrapped off and gouged out the upper layers of these north westerly highlands, exposing older rocks below. When glaciers retreated that material was often dumped to the south east. Surface geology in NW became ever more old and craggy, and the SE younger and flatter. Today a line can be drawn from the River Exe to the River Tees, above that line terrain is great for reservoirs such as these at Haslingden Grane, south of the Tees-Exe Line flatter land offering fewer locations for dams and reservoirs means much more water needs to be sourced underground. (North of the Tees-Exe line the three highest peaks are 4411/4295/4252ft, south of it: 1394/1083/1066ft). Water stored on the surface has little time to dissolve minerals and usually isn’t direct contact with bedrock. Groundwater has often spent centuries percolating down through soil and rock, collecting dissolved minerals along the way – especially calcium, magnesium and sulphates. Thus, thanks to the Atlantic, if you live north of the Tees-Exe Line you are generally blessed with ‘soft water’ free of minerals that fur up your kettle, and south of it you’re stuck with often funny tasting ‘hard water’!
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