20 APRIL: RAW MILK CHEESE DAY
Before pasteurisation came into practice in the late 19th / early 20th century, all milk and by default all cheese was ‘raw’. Pasteurisation is the...
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GOLDEN CROSS FARM VISIT
By Josh Crowe It was a beautiful, sunny day as we pulled up to idyllic Golden Cross farm in Lewes, Sussex. We stepped out of the taxi into the cri...
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RECIPE: RADISHES WITH ANCHOVY BUTTER
Sometimes the simplest recipes are the best - beautifully fresh radishes shine with this minimal preparation. But remember, for ingredient-led reci...
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MEET JULIE CHEYNEY OF WHITE WOOD DAIRY
Meet The maker: 27 July JULIE CHEYNEY FROM WHITE WOOD DAIRY A group of our cheesemongers recently had the opportunity to visit Julie at Whit...
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Sicilian Cheese & Tuscan Wine
We searched high and low for artisan Sicilian cheeses when our original producer retired. It was an association we had enjoyed for many years but i...
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MAX’s Interview with Monocle’s ‘the menu’ podcast
Recently our Senior Cheesemonger Max sat down with Monocle for a fascinating chat about the impact of environment and culture on cheesemaking, expl...
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Potato Gnocchi Recipe
POTATO GNOCCHI serves 4 1kg Potatoes Desiree (Ig baking potatoes) 1 beaten free range org Rookery Farm Egg 100g finely grated Parmigiano Reggiano ...
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Grilled Peaches with Prosciutto
GRILLED PEACH & PROSCIUTTO SERVES 2 PEOPLE 2 Ripe Peaches 8 slices of Prosciutto di Parma Extra Virgin Olive Oil Wild Rocket Salt & Pepper...
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Lamb Stuffed Aubergine
STUFFED AUBERGINE WITH LAMB & PECORINO SERVES 2 PEOPLE 1 large purple aubergine 300g minced lamb from our butcher in yorkshire 1 finely choppe...
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Three ‘Pesto’ Recipes
THREE CLASSIC `PESTO' RECIPES BY OUR HEAD CHEF ALESSANDRO GRANO All can be served with your choice of pasta. They will last up to 3 days in the fri...
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Apricot, Amaretti & Almond Crumble
APRICOT WITH AMARETTI & ALMOND CRUMBLE 20cm oven dish 800g Fresh Apricots 2tbls demerara sugar ltsp cornflour For the crumble 75g cold butte...
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