Cheese Board

Colston Bassett Blue Stilton

Made in the village of Colston Bassett in the traditional way of hand-ladling the curds. Smooth and creamy with a mellow blue finish

Wigmore

Made in the village of Spencerswood by Anne & Andy Wigmore. Creamy, rich, delicate grassy flowery flavours

Sparkenhoe Red Leicester

Made on Sparkenhoe Farm in the traditional way. Matured for 3/6 months the cheese has a firm texture and mellow, nutty flavour

Wookey Hole Cave Aged Farmhouse Cheddar

Once made, it is then wrapped in cloth and taken deep into the caves at Wookey Hole, and left to mature for 6 months, where it develops its smooth moist texture and earthy flavour

Dorset Red Smoked

Made in Litton Cheney, Dorset. Naturally smoked over oak chippings for 5 days. The texture of the cheese is smooth & velvety with an oak smoked twang

Please note that this is a sample menu and due to the variable nature of fresh produce it may be subject to change