to conclude s election of british cheeses of rain and clover-rich grass means cooleeney’s herd of...
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Please note that our dishes may contain one or more of the following allergens: Cereal, peanuts, nuts, fish, shellfish, sesame seeds, eggs, milk, soya, celery, and celeriac, mustard, sulphuric dioxide & sulphites. If in doubt please ask a member of staff.
TO CONCLUDE Milk Chocolate Sphere
Brownie Bites, Hazelnut Ice Cream, Roasted Hazelnut Silver Spray & Hot Gianduja Sauce
Seven pounds & fifty pence
Assiette Of English Orchard Apple Tatin, Panna Cotta & Sorbet
Textures Of Apple Seven pounds & fifty pence
Blackberry Bakewell Tart
Fresh Blackberries, Blackberry Sauce Rocher Of Clotted Cream Seven pounds & fifty pence
Orange Posset
Orange Jelly, Blood Orange Segments Mint Gel & Orange Meringue
Seven pounds & fifty pence
Warm Valrhona Dark Chocolate Fondant Guiness Ice Cream & Honeycomb
Seven pounds & fifty pence
Selection of Regional British Cheese Quince Conserve, Grapes, Celery
Toast Biscuits Nine pounds & ninety-five pence
Petit Four Selection & Coffee
Four pounds & twenty-five pence
DESSERT WINE Chonchay Toro Late Harvest Sauvignon Blanc
Maule Valley, Chile 125ml Six pounds & seventy-five pence
Sauternes Les Garonnelles
Lucien Lurton et Fils, France 125ml Eight pounds & fifty pence
Willi Opitz Goldackerl Welschriesling-Scheurebe
Beerenauslese Burgenland, Austria 100ml
Twelve pounds
SHERRY Hidalgo Triana Pedro Ximénez
Spain 125ml Four pounds
SELECTION OF BRITISH CHEESES
Mrs Belle Belle
There’s a lot going on in this compelling blue, which is named after its creator Judy Bell. The meadow-like sweetness of the ewe’s
milk contrasts beautifully with the cheese’s inherent saltiness. There is also a sweet burnt-caramel flavour that envelopes the
sharp tang of the blue mould. It’s milder than a Roquefort but is still punchy and complex.
Cooleeney
The verdant landscape of Tipperary is cow nirvana. Peaty soil, plenty of rain and clover-rich grass means Cooleeney’s herd of pedigree Friesians produce rich, sweet milk that is perfect for
making cheese. The fourth-generation business is best known for this Camembert-style cheese, which is luscious and buttery with
hints of oak and button mushrooms.
Spenwood
Inspired by Pecorino, Spenwood is a hard-pressed cheese made from unpasteurised ewes’ milk. It has a well-developed nutty
flavour. Anne Wigmore first started making cheese 30 years ago in a converted shed in her back garden near Reading. It was meant to
be a part-time job to fit in around having a family, but it soon became a lifetime’s work for her and husband Andy. Today the
company is one of Britain’s most respected artisan food producers.
Dorstone
It’s the mousse-like texture and zingy flavour of this dainty goats’ cheese that makes it such a favourite with British cheese buffs.
Made by Charlie Westhead in the Golden Valley in Herefordshire, Dorstone also has a savoury, nutty edge thanks to the wrinkly Geotrichum rind. It’s a gentle, herbaceous experience that is a million miles away from the billy-goat kick that many people associate with goats’ cheeses. Don’t just take our word for it. Dorstone won Gold at the prestigious French cheese awards
Mondial du Fromage.
Smoked Lincolnshire Poacher
Hand-made at Ulceby Cross, near Louth by the Jones brothers. Traditional Lincolnshire Poacher cheese is oak smoked to make smoked Lincolnshire Poacher. Smooth, silky textured and lightly oaked smoked. Rounded and full of flavour, matured for fourteen
to sixteen months. Once the traditional Lincolnshire Poacher reaches maturity, it is cut into 1kg wedges and smoked over oak chips for roughly 12hours. Rich smoky aroma and flavour with a
long clean finish. This cheese has been a Gold Medal winner at the British Cheese Awards.