• It goes without saying that condiments should complement the cheese. While a drizzle of honey tends to go well over blue cheeses or goat’s cheese, for something a bit different, pair a strawberry black pepper jam with brie, which is less sweet than a traditional jam. Chutney tastes best with aged cheddar and quince paste can be spread onto crackers and eaten with Manchego cheese. Make sure you don’t forget the butter!
  • Read More


  • A solid cheeseboard should include a variety of savoury and salty items such as balsamic onions, olives and roasted nuts – walnuts paired with stilton makes for a classic combination. Other savoury accompaniments could be celery (a great palate cleanser between cheeses!), and of course some crackers, bread and breadsticks.
  • Read More


  • If you are looking to make your cheeseboard appealing to the eye, consider filling the board with a range of colours and shapes. Adding fresh and dried fruit to a cheeseboard is effortless but looks impressive, as well as adding a vibrant touch. In the spring and summer it is best to add cherries and berries; where in the winter you should go for dried apricots, fresh grapes and apples. Cooked apples pair particularly well with cheddar, brie and sheep’s milk cheese!
  • Read More


  • Ensure your cheeseboard has a mixture of textures (soft, hard, and crumbly), strengths and sources, such as cow’s, sheep’s and goat’s cheese. Include at least one soft cheese and one blue cheese, but cheddar, stilton and brie are the go-to cheeses for a board. 80g per person should be enough for an after-dinner board and your cheeseboard should always be served at room temperature!
  • Read More


  • Try and place the key ingredient, in this case the scallops, on the top.
  • A bit of watercress is always welcome, as it highlights the dish freshness.
  • Splashing the plate with some infused oil is the best final touch.
  • We recommend to feature ingredients that give height to the dish, add different textures and bring in colours!
  • Read More


  • Start off with curried carrot puree, great for both colour and flavour.
  • Pair it with sliced courgettes – this will add height, a nice texture and colour contrast.
  • Pickled radish brings in the crunchiness, a sweet & sour taste and a brilliant colour.
  • Carrot crisps add yet another texture to the plate, as well as savoury saltiness.
  • Read More


  • Bring to a boil a large pot of water, and boil the plum tomatoes for 10-15 seconds.
  • Run the tomatoes under cold water, peel them & cut into quarters.
  • Peel the ginger (using a spoon is the best way), finely chop along with the garlic.
  • Read More