There are now over 700 different British cheeses to choose from. They are big, small, washed, brushed, pressed and polished made with Ayrshire, Jersey, goats, ewe and even water buffalo milk.  There are more than 50 different British blues and over 150 goats cheese.  Yet with so many to chose from most British restaurants are still serving French, Spanish or Italian cheeses rather than British.

Delicious as these may be, consumers are increasingly seeking out those restaurants that focus on local produce, and not least local cheeses.   In recognition of this demand we created the BEST BRITISH CHEESEBOARD AWARD in 1998 and have listed those we believe are worth seeking out.

Not only do we like cheeseboards that focus on British cheeses but we also award points for those that actually describe the cheeses they are serving in the same loving terms they use for the wines rather than simply stating at the bottom of the pudding menu - “Cheeseboard £ 9.95” . 

Plus portions should be generous and not overpowered with mountains of biscuits, chutneys and garnishes.  Please chefs remember that Cheese lovers just want CHEESE on their cheeseboard!

Tortured tomatoes and carved carrots went out with the ark along with serving it on a mirror!  Grapes and celery are OK but crisp apples, dried fruit, quince cheese and chutney bring out the best in the cheese along with some, not a tonne, of lovely breads and crackers.  There is a whole new world of crackers for cheeses out there or go for the simplicity of oatcakes.

So joins us in encouraging chefs to get with the programme - go British!  Support those with a genuine passion and knowledge of British cheeses, an understanding of how to bring out their best and the best presented selection of cheese.