Drunk Monk

Drunk MonkThe Trappist monasteries that were formed in Europe both during and after the Middle Ages were known for mastery of two foods: beer and cheese. These orders of monks had a marked influence on Belgium that carries on to the modern day, demonstrated both in the countrys characteristically strong ales, and washed rind cheeses. It follows that these two abbey specialties should not only complement each other in flavour, but also combine in recipes. The

The condimenti have all the quality of Acetomodena’s balsamic vinegars

Ragstone was one of Charlie’s early creations

meat carpaccio

texture and flavour

ST ANDREWS FARMHOUSE CHEDDAR

It's a rich and powerful taste that grows in your mouth

*A whole Wyfe of Bath weighs approximately 2

Rich and delicately textured

A fabulously full-flavoured Brie-style cheese

Made by Carwyn Adams on the family farm in Carmarthenshire

The only independent business on the Daylesford Estate

Little blue cows' milk cheese from Cheshire