Ask anyone in the UK what food they most associate with lockdown and the answer is likely to be one of two things: banana bread or sourdough. For many, the memory of being confined to the same four walls for three months is suffused with the scent and taste of baking in general, and sourdough in particular.
The Real Bread Campaign are celebrating “Sourdough September”, an international event that encourages people to bake and share recipes. Having sold sourdough bread in our shops for decades, we wanted to support this initiative. Vanessa Kimbell who runs the Sourdough School spoke to us about what it is that makes sourdough bread so special and why it is often the perfect partner for cheese. Read on to find out how to win both a Sourdough Club membership and our September Buy British Cheese selection.
August brings us the second Buy British Cheese selection and this month’s cheeses are noteworthy for being particularly fine cooking ingredients. Whether they’re the star of the show, or cheeseboard leftovers looking for a home, this month’s cheeses are indispensable in the kitchen: Tunworth, a creamy, camembert-style cheese boasts notes of mushrooms and garlic; there's a rich, boozy cheddar from the Isle of Mull; and Kirkham’s Lancashire, a tangy, buttery, crumbly cheese that’s been made by the Kirkham family for three generations. To inspire you in the kitchen, we asked three of London’s finest chefs to share their ideas for serving suggestions and recipes. Think pizza with smoked ham and cheddar sauce, grilled courgettes with Tunworth cream, salad with shavings of frozen Lancashire…
David Lockwood makes a monthly trip to visit farms and select cheese north of London, known at Neal's Yard Dairy as the Northern Run. After months of lockdown, David updated the company on how the cheesemakers, farmers and families he’s recently visited are doing.
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