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From the sea
An unusual, semi hard goat’s milk cheese that is washed in a brine solution through its maturation. Rich and nutty in flavour Rachel is made near Shepton Mallet in Somerset by Whitelake cheese makers. Rachel is an unusual cheese with an unusual name which is rumoured to be named after either one of the cheese maker's friends or possibly the name of one of his goats.
Tunworth has a long lasting sweet, nutty flavour and a creamy texture with a thin wrinkled rind. Tunworth Cheese is made by hand in small batches in a purpose built creamery with pasteurised whole cow's milk. First they add specific starter cultures to the warm milk. The animal rennet is added and the curd begins to set. After several hours they cut the curds into one inch cubes and place them gently into cheese moulds. The cheeses drain overnight and are dry salted the next day. From the production room they are placed on racks and taken into the ripening room where they grow their white coats. The cheeses are then wrapped and boxed in special poplar boxes and placed into a maturing room for several weeks.
This vintage cheese is handmade in Somerset from a 70 year old recipe, using traditional methods, and comes wrapped in its distinctive burgundy wax. The cheese is thoroughly organic and suitable for Vegetarians. Godminster Cheddar is a firm pressed medium to strong cheese. Most noticeable is the cheese's exceptionally creamy, rich, full flavour. Initially mellow with a creamy consistency, Godminster then progresses to a tasty, lingering after bite.
A creamy, slightly open textured cheese with a rustic rind and a yellow, moist interior streaked with blue veins. Two Hoots is a small family business based near Wokingham which make handmade cheeses in the traditional way using the pasteurised milk from Channel Island breeds of cow. They have been making cheese since 2003 and their cheeses have won a succession of awards. Barkham Blue has a distinctive appearance, being 1kg in weight, ammonite shaped and covered in an attractive, natural, mould ripened, rustic rind. The deep yellow moist interior is spread with dark blue, green veins and has a rich blue taste. The smooth buttery texture melts in the mouth and does not leave the harsh metallic taste sometimes associated with blue cheese. Barkham Blue was awarded super gold at the 2013 world cheese awards. It was also previously awarded Best Blue Cheese, Best English Cheese and Supreme Champion at the British Cheese Awards 2008, and a gold medal at the World Cheese Awards in the same year.
This cheese is the same age as the Lyburn Gold, still a washed curd cheese but the eyes are not so prominent and is smoother, to give a light and delicate flavour. During the maturation process the rind goes a glorious caramel colour and can't be mistaken for any other. In 2014 the cheese won a Silver at the British Cheese Awards.
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