Free digital copy
Get Speciality Food magazine delivered to your inbox FREEGet your free copy
It’s hard to choose as it’s so seasonal and dependent on my mood! But going into autumn/winter I’d have a big chunk of Young Buck Blue, a wedge of Hafod, Etivaz and Winslade.
I’m not a big fan of overpowering the cheese in general, but Eccles cake and Lancashire is hard to beat as a nice snack.
Poached rhubarb and Yorkshire Pecorino. I first tried it at Skosh restaurant in York and was converted!
Proper cider – particularly traditionally Keeved Perry – it is very underrated. Look out for Oliver’s. Trust me, you have to try it to believe it!
The Oxford Companion on Cheese book. It is a great source of reference for people at all levels of cheese interest!