A British Cheese Feast

15 - 30 (depending on recipe) -
Serves 2 - 12 depending on recipe


Baked Baron Bigod w/ Elderflower Honey

Break the 250g of Baron Bigod into sturdy pieces to fit a sturdy ramekin

Add garlic cloves and sprigs of rosemary before baking in an oven preheated to 180c for between 10-15 minutes until gooey.

Serve with crusty bread, cracked black pepper and a good drizzle of elderflower-infused honey.

Ogleshield 'Oglebit'

Grate 250g of Ogleshield with two egg yolks, a tbsp of wholegrain mustard, a tbsp of Worcestershire sauce and some chopped rosemary

Load onto sourdough slices and grill until melted and golden

Serve with a drizzle of Kentish honey to offset the distinctly delicious tang.

Rutland Red Rounds

Rub 125g of butter into 175g of plain flour with a pinch of salt and a good grind of pepper, before adding 150g of Rutland Red and working into a dough.

Roll into a long, sturdy log shape and wrap with cling film. Pop this in the freezer for 30mins

After 30 mins, take out of the freezer & cut into thick rounds 

Bake in an oven pre-heated to 180C (160C fan-assisted)/350F/gas mark 4 for twenty minutes.

Allow to cool and serve as is, or with something sweet like chutney or wild rose infused honey. You can also brush the cold log before baking with egg white and roll in seeds for extra bite: think carraway or onion seeds.

Kingcott Blue June Garden Salad

Crumble 200g of Kingcott Blue into a crunchy salad of green leaves, chopped celery, currants, raw garden peas, parsley and toasted walnuts.

Finish with a little jasmine infused honey, or a simple dressing of local honey, white vine vinegar & extra virgin olive oil.


Available in store

  • Baked Baron Bigod w/ Elderflower Honey

  • 250g Baron Bigod
  • Garlic Cloves
  • Sprigs of Rosemary
  • Elderflower infused honey
  • Ogleshield Oglebit

  • 250g grated Ogleshield
  • 2 egg yolks
  • 1 tbsp wholegrain mustard
  • 1 tbsp worcestershire sauce
  • Handful of chopped rosemary
  • Kentish honey
  • Rutland Red Rounds

  • 125g butter
  • 175g plain flour
  • 150g Rutland Red
  • Wild rose infused honey
  • Kingcott Blue June Garden Salad

  • 200g Kingcott Blue
  • Green salad leaves
  • Chopped celery
  • Currents
  • Garden peas (raw)
  • Parsley
  • Toasted walnuts
  • Jasmine infused honey
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