Our cheese blend is the heart of every dish. From the very beginning, I knew I wanted my Mac & Cheese to be more than just indulgent comfort food – I wanted it to celebrate the incredible small producers we have right here in Dorset.
Two of the stars in my blend come from passionate local makers whose stories inspire me as much as their cheeses do.
Based in Cranborne and started by Peter in 2019 with a bucket full of recipes and a lot of heart. During the 2020 lockdowns he stepped up to help struggling local farmers by turning surplus milk into new cheeses. Out of this grew his now award-winning range, including “Hardy’s” a signature Dorset hard cheese inspired by Manchego. It has this gorgeous depth of flavour, with nutty, sweet, almost fudge-like notes that develop as it ages. It’s bold, rich, and brings so much character to my Mac & Cheese.
One of the other cheeses comes from the team at The Open Air Dairy, who do things very differently and beautifully. Their cows are never brought into sheds; instead, the milking parlour is taken out into whichever field they’re grazing. The cows live outdoors all year round, roaming freely, and you can honestly taste the difference in their cheddar. It’s creamy, full of life, and to me, it tastes like pure Dorset sunshine.
These small producers represent everything I love about Dorset food – passion, creativity, sustainability, and community. For me, using their cheeses isn’t just about flavour (though the flavour is incredible!) – it’s about telling their stories and making sure their hard work and values are shared with every person who enjoys a bowl of my Mac & Cheese.
From classic creamy bowls to flavour-packed toppings, our menu is all about indulgence. Think tangy pickled onions, garlicky basil pesto, or our slow-cooked Hula pulled pork. Comfort food never tasted this good.