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12 articles
Britain's craft cider revival has given the deli counter a serious partner for cheese. From keeved blends to barrel-aged bottles, dry cider offers freshness, structure and a sense of place that deserve the same attention as wine.
A spoonful of onion marmalade can flatter a Cheddar or flatten it entirely — yet we still treat the accompaniment rack as an afterthought. We profile three British chutney makers and argue that the jar beside the wedge deserves the same rigour as a wine list.
We will happily spend twelve pounds on a cloth-bound cheddar, then serve it on a factory biscuit with all the character of polystyrene. It is time the humble cracker earned its place at the board.
By the time the first frosts arrive, Britain's finest cheese caves have already been picked over. We trace the annual scramble for rare washed-rinds and festive blues, and ask the affineurs how far ahead the Christmas board is really planned.
The after-dinner cheese course is Britain's most civilised eating tradition — and its most neglected. From portioning to temperature to the eternal before-or-after debate, here is how to build a proper cheeseboard dessert.
Somewhere between the supermarket chiller and the vacuum pack, we lost the theatre of buying cheese. A plea for the counter that still cuts to order — and the shopkeepers who refuse to wrap in advance.
Treacle sponge, summer pudding, bread and butter pudding — the frugal classics of the British dessert table are quietly returning, made with the quality ingredients they always deserved. It is time we stopped apologising for them.
Salad season is a myth, and a pernicious one. Chicories, watercress, aged sheep's cheese and a bottle of good walnut oil can make a cold plate the cosiest thing on the February table.
Cultured butter is having its moment. We trace the makers bringing hand-churned, sea-salted British butter back to the deli counter — and explain why it tastes nothing like the block in your fridge.
From Yorkshire heather moor to London rooftop apiaries, raw British honey is enjoying a quiet renaissance. We explore why a single spoonful can transform a wedge of aged cheddar or a disc of goat's curd, and share a practical pairing guide for the discerning fromagerie devotee.
If you have ever discarded a Parmesan rind or peeled the crust from a Brie, this article is for you. From deeply savoury broths to irresistibly crisp baked rind snacks, here is why the rind deserves a place at the table — and in your cooking.
Britain's smaller dairies are producing cheeses of extraordinary character, yet many remain strangers to the average cheeseboard. We celebrate seven overlooked county treasures — and show you how to build a board worthy of them.