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  1. Sileni Albarino, New Zealand / Kirkhams Lancashire / Light Rye / Fennel and Cucumber Salad.
  2. Gerard Bertrand Gris Blanc, France / Applebys Cheshire / Malted Cob / Vine roasted tomatoes with herbs.
  3. New Hall Bacchus, England / Gruyere / Plain Sourdough / Mixed Peppers and Roasted Peppers
  4. Cloud Factory Pinot Noir, New Zealand / St. James / Pagnotta / Olives and Land Cress
  5. Blandys Madiera Duke of Clancy, Madiera / Beauvale / Pear Cake



Kirkham’s Lancashire
Third-generation Lancashire-maker Graham Kirkham still follows the traditional two-day curd method of making Lancashire cheese, giving a buttery, yoghurty flavour with a fluffy and light texture that melts in the mouth. Kirkham’s are the very last farmhouse producer of raw-milk Lancashire cheese.

Appleby’s Cheshire
The Appleby family have been farming at Hawkstone Abbey Farm, North Shropshire since 1942, when Lance and Lucy Appleby bought the farm. Lucy began making Cheshire cheese in 1952. It survived as a traditional clothbound Cheshire and is generally sold at around four months old. Cheshire is a traditional Northern crumbly cheese that is clean and zesty on the tongue followed by a rich mouth watering finish, which you can enjoy in your mouth long after you have tasted the cheese.

The Affineur Walo Le Gruyère AOC Extra Mature cheese is sweet, and the flavour is perfectly balanced. It grows and fills the mouth.There are the floral, fruity notes, but it is the silky texture with the crunchy crystals and immense flavour that set this cheese apart from other Gruyères. The Affineur Walo Le Gruyère AOC Extra Mature is matured for a minimum of 14 months in the caves that have been used by the Von Mühlenen family for decades. The caves are warmer than others used to mature cheese. This ‘warm’ aging is key to achieving a deeper, more rounded flavour. During the maturation, the cheese crystallises to deliver an intense flavour.

St James
Still seasonal, St James cheese comes into its own after lambing, when the milk flows. St James is made using the milk from their 100 Lacaune sheep. The cheese is a washed-rind cheese which involves washing the rind of the cheese to develop.

Beauvale takes its name from the Vale of Belvoir which surrounds the Cropwell Bishop Dairy. Cropwell Bishop is a family company that has been making Stilton for generations. It is hand-ladled into wider, more shallow moulds than are used for Stilton; and the cultures that are used to develop the blue are much milder strains than those used in Stilton. Instead of rubbing up the outside to create the characteristic rind of a Stilton, the cheese-makers leave the cheeses to develop naturally a thin crust.
The resulting cheese is sweet and creamy, with a buttery texture and a slight, salty tang to the finish.



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