Cheese Menu - April
A selection of British cheese ~ £10.95
BARBER’S CHEDDAR – Shepton Mallet, Somerset
Matured for a maximum of 24 months to provide cheddar with powerful intensity, complexity and depth of flavour. It has a slightly brittle and crunchy texture that results from its long and slow aging.
CORNISH YARG – Lynher Dairy, Truro, West Cornwall
Moist and creamy cow’s milk cheese covered in nettles, which gives it agreen flavour. Develops a creamy texture from the outside as it matures.
COLSTON BASSETT STILTON – Colston Bassett, Nottinghamshire
The cheese has a rich minerally tang and a buttery texture. Its flavour is strong and full without being sharp or overpowering: mellow, fruity, deep and savoury.
ELMHIRST - Dart Valley, Devon
Jersey cow’s milk cheese which has a light texture and delicate flavour when young becoming more full bodied as it matures.
WATERLOO - Berkshire
Made by Anne Wigmore from the unpasteurised milk of Golden Guernsey cattle. It has a deep golden-yellow curd, a soft yielding texture and a rich, yet delicate flavour. Made on the Duke of Wellington’s estate, from where it gets its name. Made with vegetable rennets.
RAGSTONE – Golden Valley, Hereford
Dense, creamy goat’s cheese made by Charlie Westhead. The unpasteurised cheese is rolled in charcoal and a white mould is encouraged to grow through the ash.
TOR – Bagborough Farm, North Somerset
Made from unpasteurised goat’s milk it has a soft lemony and salty flavour with a long after taste.
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We ask guests to refrain from using mobile phones in the restaurant.
A discretionary service charge of 12.5% will be added to the bill
Prices include VAT |
