Starter;

Very fresh asparagus on toast.

Main;

Topside of beef, roast potatoes, carrots in nutmeg butter,dry fried courgette slices and Jerusalem artichoke gravy.

Pudding;

Syrup sponge pudding and inevitably, there is still rather a lot of cheese left.

The incredible thing still about having a whole cheese never fails to amaze me, it still has different flavour every day.
Today it has an incredible sharp maturity, the nuttyness, in flavour, from day one has completely gone.
Blessed are the cheesemakers, they are right up there with the winemakers.