Inspirational Cheese Retailers 2024: Hamish Johnston

While Hamish Johnston might well be a familiar name to independent cheese retailers for its wholesale operation, based in Suffolk, the business began at a retail premises in London’s Battersea 30 years ago with Will Johnston at its helm. “It soon established an excellent reputation – both locally and across London – for its broad selection of artisan and farmhouse cheese,” explains Jamie Collins, shop manager. “In 2001, Will moved to Suffolk and local resident Mark Newman joined the Hamish Johnston team. As co-owners, Will and Mark built up the Hamish Johnston wholesale operation, with Suffolk as its centre.” Three decades on, the Hamish Johnston shop continues to thrive, and the wholesale operation currently supplies over 350 businesses. 

Thanks to its longstanding presence in the area, the Hamish Johnston shop has developed a large and loyal following. Cheese enthusiasts in the area relish having such expertise locally, and the business’s connection with its location doesn’t end there – in fact, the majority of the shop’s staff live nearby. Plus, Jamie says, “when it comes to seasonal workers, we employ a good number of our customers’ children when they are back for the university holidays.”

While a large proportion of the bricks-and-mortar Hamish Johnston site are local, that’s not to say that they grew up with British cheese on their tables. “Our customer base is mainly made up of local families with an interest in artisan cheeses,” explains Jamie. “Many are French expats whose children go to the French Lycee on the other side of the river in South Kensington.” 

Thinking outside the box has served the team well, especially when it comes to a certain French cheese dish. “One service that we offer which goes down particularly well is the free loan of a Raclette machine when you buy a quarter of Raclette from us.”

The shop team has exciting plans in the pipeline for 2024. “This year, among other things, we’re looking to host more wine and cheese nights in the shop,” says Jamie, “and we plan to further develop staff cheese knowledge through the excellent Academy of Cheese courses.”

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