We love cheese. We eat a lot of cheese. Some say too much. We say not enough. The only thing better than eating cheese, is eating melted cheese.
After experimenting with making fondues and other melted cheese delights for friends and family over the years, the idea came that the love for melted cheese could be shared.
Join us tonight for a light menu with a cheesefest in the middle!
- Spiced cobnuts
- Chicory, fig, Colton Bassett & walnuts
- British Isles Fondue
This is the main event!
Our take on the classic Neuchatel fondue, using a mixture of British and Irish cheeses.
Lincolnshire Poacher, a cross between a traditional West Country cheddar and a continental alpine cheese like Comte or gruyere, making it the perfect base.
Coolea, a cheese made to a Gouda recipe in Cork, Ireland. The unique caramel flavours carry well through the flavour of the fondue.
Ogleshield, a washed rind cheese made from the milk of Jersey cows in Somerset, reminiscent of Raclette, great for texture and flavour.
Milleens, another washed rind, but closer to an Epoisses. This cheese really adds the high note to our fondue!
- Blood Orange Sorbet, mint & pistachio