Comté cheese, leek and mustard fritters with hot chilli jam
Head Chef Gareth Johns’s Comté leek and mustard fritters impressed the Vive le Cheese competition judges with a great pairing of the Comté.
Leek, Broccoli and Stilton Soup
Create a gourmet meal at home with this easy Leek, Broccoli and Stilton Soup recipe. Perfect to warm the cockles on a cold Winter’s night. Gently fry the onion in […]
Bath Soft Cheese Chilli Tarts
Crisp, crunchy, golden filo pastry encases a layer of chilli pickle, smothered in melting Bath Soft Cheese – these Bath Soft Chilli Tarts are perfect for parties. Baking the chilli pickle and Bath Soft […]
Polenta and Montgomery Cheddar Griddle Cakes
A light and elegant lunch. The griddle cakes are served on a bed of finely shredded leek and red pepper and accompanied by lightly smoked lean grilled bacon strips.
Red Wine Poached Pear with Bleu d’Auvergne
Allan Pickett, head chef at Plateau Restaurant entered this recipe to the Vive le Cheese ‘Life on the Wedge’ competition. Blue cheese and poached pear is a classic chef’s pairing, […]
Parmesan fried brioche, cherry tomatoes and Cashel Blue
This fried brioche is dipped in egg and parmesan to make it extra delicious. Served with tomatoes for sweetness and Cashel Blue for saltiness.
Westcombe Cheddar and bacon stuffed baby baked potatoes
Serve these baby baked potatoes from the oven whilst still warm for a really delicious party nibble. Very popular with adults and children too especially if they can have some […]
Smoked haddock with an Epoisses sauce
This Smoked haddock with an Epoisses sauce recipe was created by head chef Paul Capener for the Vive le Cheese competition. We love anything created with Epoisses and this is really easy to recreate!
Grilled Cauliflower and Cheese Soup
This grilled cauliflower and cheese soup is a dinner in itself, creamy and smooth and rich. Serve with some cheddar scones for extra decadence. In a large saucepan heat the […]