Dec
6
6:00 PM18:00

Tasting "Modern British Cheeses"

Join cheesemaker David Jowett for a voyage through the modern British cheese landscape, accompanied by a selection of wines.

David Jowett has spent his whole professional life working with food.  His training in classical culinary arts led him from kitchens to a variety of cheese related activities, from milking sheep and helping to make cheese at Ram Hall in the West Midlands to working in the maturation cellars at Jasper Hill in Vermont, USA and also working as a cheesemonger for Paxton & Whitfield in his home town of Stratford-upon-Avon.

In 2010 he joined a year long diploma course at the School of Artisan Food in Nottinghamshire to study cheesemaking, butchery, bakery, food systems and anthropology.

David is now co-owner of King Stone Dairy in Oxfordshire where he makes Rollright using milk sourced directly from King Stone Farm.

As we will be serving alcohol, all guests must be 18 years or older

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Dec
12
6:00 PM18:00

Tasting "A Winter Feast"

Join Adam Verlander and Adrienne Eiser-Treeby for an evening of farm cheese, cured meats, sourdough bread and craft beer.

Adam Verlander, cheesemonger and owner of Jericho Cheese Company has worked with British and Irish cheeses for the last 7 years.  He began his cheese journey in late 2010 working as a Christmas cheesemonger for Neal's Yard Dairy in London's Borough Market.  He quickly became involved with the management of their two retail shops where he learnt a lot about cheese, how to care for it properly and crucially how to run a successful cheese shop.  In October 2016 he took the plunge and opened Jericho Cheese Company in Oxford.

Adrienne Eiser Treeby, chef turned cheesemonger turned cured meats producer is the founder of  Crown & Queue Meats, producing modern British cured meats using heritage breed pigs from small high-welfare farms.  Determined to resurrect British meat traditions, Adrienne uses recipes from the 16th century to today, with as many locally sourced ingredients as possible, to create a line of curiously delicious dry-cured meats.

As we will be serving alcohol, all guests must be 18 years or older.

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