Brillat Savarin - MONS CheesemongersA decadent triple cream cheese with the texture of dense clotted cream and flavours of cultured butter, mushroom, and gentle lactic tang. Made in Burgundy and named for the famed gastronome, its a rich, elegant celebration of carefully handled high fat milk. Average age: 2 months Pasteurised Cows MILK, Salt, Cheese Cultures, Animal Rennet [Portion Guide: post dinner allow 75 120g per person; cheese as main event: 100g 150g]

The session also includes live cooking demonstrations and tastings

After plenty of rest (30 mins+)

doubling up as a stunning fire pit

Made by Joe Schneider at Collingthwaite Farm in Nottinghamshire

Flexibility to cater for 1 to 20 people and ready to cook on in just 20 minutes

Double-welded plancha

how long to rest

gammon is an UNCOOKED product

fuss-free dinners as well as special occasions

our traditional unsmoked ham will take pride of place on any Christmas buffet table

they bring freshness and lift wherever they land

A 35+ day dry-aged ribeye steak from The Gog Butchers