marzipan custard, spiced almond streusel (GF option)
Dark Chocolate & Orange Brownie
Belgian dark chocolate sauce, cocoa crumble, vanilla bean ice cream
Sticky Gingerbread Pudding
butterscotch sauce, stem ginger popcorn, English butter toffee ice cream
winter berries, lemon zest shortbread (GF option)
3 cheeses £11.00 or 5 cheeses £15.00
crackers, grapes, chutney
Washed in brine this is a semi soft ewes milk cheese which has been likened to a pecorino style. The cheese has been matured for at least six months giving an amazing nutty flavour profile with a hint of caramel. The pecorino style cheese started its winning streak at The Great Yorkshire Show by winning gold & then best in its class before being awarded speciality cheese makers cheese of the year & finally crowned supreme champion cheese 2019. Unpasteurised & vegetarian rennet.
This is a new washed-rind cows’ cheese, French in style, Yorkshire in provenance; with a pliant texture and savoury, brothy, malty flavours. Made in Austwick near Settle, by Sam Horton, he uses fresh warm milk from just eight traditional native breed cows (Dairy Shorthorn and Gloucester). Following French and Belgium monastic cheese recipes, he washes the Attermire rind regularly in Riggwelter Ale developing those meaty, savoury flavours and attractive pinky, brown rind.
Made by Greenacres Farm, near Lewes, using unpasteurised milk. It is based on St Maure, and the milk undergoes a long coagulation, with the fragile curd gently handled throughout the making process. The cheese is coated in a layer of ash, over which the white mould develops. The white paste has a fine, soft texture and delicate flavour.
White mould ripened cheese made with pasteurised Yorkshire cow’s milk. Exclusive to Cryer & Stott Cheesemongers. Its flavour fills the mouth with intensity and the luxurious creamy texture rounds off a sumptuous taste experience. Bronze winner at the 2018 World Cheese Awards.
Created by Cryer & Stott Cheesemongers to celebrate the Queens platinum jubilee. This royal blue is matured for at least 70 days to represent each of the Queen’s years on the throne. Then to make it a true vintage, graded at 70 days & matured to 84 days the result is a unique tangy and creamy blue. Due to the popularity of this cheese over the jubilee period we’ve decided to keep producing & making it a main stay on our portfolio of artisan cheeses.
Quickes Vintage Cheddar
At over 2 years old, our Vintage cheddar is the oldest of the cheddar cheeses in our range. Slowly maturing in a muslin wrapped truckle for up to 2 years, we allow it to breathe, producing a beautiful rinded cheese with a unique and deeply complex flavour.