Puddings & Cheese

Butterscotch Custard Tart

brown sugar brûlée, orange zest & pistachio crumb, butter toffee ice cream

£9.50

Dark Chocolate Crème

bitter cocoa base, maple hazelnuts, sea salt caramel, fresh raspberries (GF option)

£9.50

Lemon Thyme Posset

coconut shortbread, lemon thyme, toasted coconut (GF option)

£9.50

Warm Almond & Apple Pudding

caramel apples, cardamom custard, roasted almonds

£9.50

Treacle Sponge

gingernut crumble, clotted cream

£9.50

Hartington Blue

Lovingly handmade by Hartington Creamery; a small artisan Creamery at Pikehall Farm, in the village of Hartington in the Peak District. The creamery only uses local Derbyshire Dales milk to create this pale yellow in colour, mild and tasty blue cheese. Hartington Blue has won several local regional and national awards. If you are looking for something blue, unique and a little different this is the one for you.

Solstice

This voluptuous semi-soft cheese from the legendary White Lake dairy owes much of its character to the use of rich, creamy Guernsey milk, but award-winning cheesemakers Pete Humphries and Roger Longman also wash it in Somerset Cider Brandy to add another dimension. Creamy, indulgent with a bit of spice.

Kidderton Ash

This cheese was created by Katy Hollinshead at Raven’s Oak Dairy in Cheshire. The soft curds from their goats’ milk are ladled by hand into individual moulds and gently drained. Katy then dusts these with food ash and leaves them to slowly ripen, as a silky white mould coat blooms through the ash. An outstanding goats’ cheese with a delicate yet distinctive creamy flavour.

Cheddar Gorge

This cheese is made from unpasteurised milk taken from cows grazing in the lush pastures surrounding Cheddar. The pastures influence the milk and the milk determines many of the key characteristics of the cheese. Made and cheddared by hand using the cheesemaker’s skill and experience rather than a mechanised process. Matured in cloth for up to 18 months to produce a rind and, more importantly, to allow the gradual change in texture of the cheese to take its effect on flavour development. At Cheddar Gorge Cheese Company, they strive to keeping the traditional art of Cheddar making alive in the heart of the village of Cheddar.

Délice de Bourgogne

A decadent triple-cream cheese. Rich and full-flavoured with a smooth, velvety, melt-in-the-mouth texture. Made from full fat milk, with cream added twice during the process. Originally created by the famous French gourmet Brillat Savarin.