Cheese Board
A selection of 3 Artisan cheeses with fresh fruits and crackers or bread     £6.95

Whitehaven
Made by Katy Hollinshead, a young cheese maker who trained at Reaseheath College. The cheese uses a Camembert recipe and is produced at Ravens Oak Dairy near Nantwich. The goat’s milk comes from Roger and Liz Suttons’ farm near Tabley, Knutsford from where they run Delamere Dairies, promoters of specialist milk
Cashel Blue
Made by Louis and Jane Grubb. The rock of Cashel, Co. Tipperary, Ireland. Situated near the 600ft high rock of Cashel, Louis and Jane began making Irelands first blue farm cheese with milk from their pedigree Friesian herd in 1985. Cashel Blue is a soft, mild cheese which ripens between 6 and 12 weeks. It becomes softer and creamier over time with the taste of flowers coming through
Barbers 1833 Cheddar
Made by Anthony Barber and Family at Maryland Farm, Somerset. Using pasteurised cows milk and their own traditional natural mixed cheese cultures gives this 24 month matured cheese an exquisite taste
Featured Cheese Of The Week
A member of staff can advise you of this weeks featured cheese