PAST WINNERS

Allium - 2008 

Fairford, Gloucestershire

 

This multi award winning country restaurant has a fantastic British cheeseboard as a central feature of it’s dining experience, with some 25-30 British cheeses featured on their trolley, including many of this year’s award winning cheeses. Customers can choose as many or as few cheeses as they’d like with most selecting five to sample and enjoy. Traditional cheese and Artisan cheeses (or both) a featured heavily as are local West Country cheeses. 

 

The Torridon - 2007 

Wester Ross,Highlands

Head Chef Kevin Broome has an unfailing commitment to local produce, which demonstrates that no matter where you are in Britain you can produce an amazing menu when your focus is on local food. His Cheeseboard is outstanding and even includes brief history of Scottish cheese. Kevin nearly didn’t make it to the Awards Dinner and had to drive 12 hours to get to us and accept his award!

The Three Fishes - 2006     

Mitton Rd, Nr Whalley 

 

Sourcing food from our doorstep and supporting our local artisan producers is much a way of life at the three Fishes. In my opinion no other region offers so many different tastes and distinctive characters. Enjoy a unique cheese experience" - Nigel Haworth

The Elms Hotel - 2005

Daren Bale & Mark Green

Worcestershire

  

The Elms is an imposing Queen Anne mansion, set in ten acres of beautiful gardens and parkland in the heart of rural Worcestershire.  They work closely with local cheese suppliers and producers and believe strongly in encouraging local cheese making to thrive. Their very individual cheeseboard comprises of award-winning cheeses of varying types, and is a valued part of the Elms experience.  Guests at the luxury country house hotel can choose from around 10 locally produced cheeses, complemented by a superb menu and extensive wine list. 
 

Corse Lawn House Hotel - 2004

Tewkesbury, Gloucestershire

 

The house owned and run by the Hine family, is an elegant Queen Anne building set back from the village green and easily accessible from the M5.  Their attention to quality and service is obvious in everything they do including the cheeses.  Guests can choose from around 16 British and Irish cheeses described on a Cheese Menu and set out on the trolley to tempt even the most jaded palate.  The wine list is great and if you plan to over- indulge make it an overnight stay in one of their charming, spacious rooms or take a dip in the pool. 

The Crooked Billet - 2003
John & Emma Gilchrist

 

A combination of superb, ripe British cheeses on the trolley, knowledgeable and professional service and an impressive number and quality of wines and ports offered by the glass.  A charming 18th century thatched pub with an open log fire, and informal atmosphere that would appeal to all tastes. 

 

The Stagg Inn - 2003

Stephen & Nicola Reynolds 

 

The Stagg Inn at Titley, is a popular gastronomic destination in Herefordshire and won over all the other entrants because of its excellent range of well described and deliciously ripe, mainly local cheeses and a great selections of wine and Ports to compliment them. A Cheese lovers haven.


The Nobody Inn - 2001
Nick Borst-Smith
Their selection of cheeses is truly exceptional. They are all local, kept in excellent condition and the descriptions make them irresistible particularly when matched with the superb and extensive range of well-priced wines and ports.
The outstanding feature of the Cheese Board at this elegant Country House Hotel is the Cheese Menu where each cheese is carefully described and a wine or Port recommended with each. Carefully thought out to tempt even the most jaded palate.

Feather Hotel - 1999

 

The team at the Feathers provide a tempting, well presented range of ripe British cheeses and display an excellent knowledge of each. Combined with a wonderful choice of wines and fortified wines makes this a recommended detour for cheese lovers.


Chester Boyd - 1998
Charles Boyd

 

First time winner of this new Award was the stunning cheese "table" served by Chester Boyd at the Butchers' Guild Hall where magnificent whole, ripe cheeses are displayed for guests to help themselves. Even more impressive however was the knowledge of the staff and their innovative ideas when matching cheese with wines and various ports from Fonseca.