Nigel Haworth, chef patron of the Northcote, recently hosted an intimate evening to celebrate the successes of Colston Bassett Dairy.
The Michelin starred chef and the hotel team located in the beautiful Ribble Valley in Lancashire, prepared a special menu, with four of the five courses featuring Colston Bassett’s multi-awarding cheeses. The sensational dinner and wine pairing was served to a select group of journalists and specially invited guests. The evening proved to be the perfect platform for demonstrating the versatility of these exceptional British cheeses in the North of the country.
A privilege to experience
Billy Kevan, Dairy Manager at Colston Bassett comments, “Nigel has been a sensational host. I have been making cheese at Colston Bassett for the past 15 years and the menu presented tonight was incredibly innovative – it was a privilege to experience our cheese in such exciting ways. The whole evening was a showcase for outstanding artisanal produce in a great setting – the Northcote delivered meticulous attention to detail at every level.”
The best Stilton available
Nigel Haworth explains; “I have been using Colston Bassett cheese for many many years; it is widely regarded as the best Stilton available due to its unparalleled smooth, creaminess – this makes it a great ingredient to cook with and tonight’s event has been an opportunity for me to devise a menu that incorporates both Stilton and Shropshire Blue throughout. What a superb challenge to be given!”
Menu
Tapioca Crackers with dusting of
Colston Bassett Shropshire Blue Cheese
Two types of Risotto Balls with Colston Bassett Stilton
(served with Ca’ Morlin Prosecco Frizzante)
**
Onion Caramel Charred Hanger Steak, Pickled Artichokes & Colston Bassett Stilton
(served with Ramos Pinto Adriano White Reserva Port)
**
Goosnargh Cornfed Guinea Fowl, Colston Bassett Shropshire Blue Cheese Crumb, Damsons,
Girolles & Colston Bassett Shropshire Blue Cheese Mash
(served with Chanson – Le Bourgogne Pinot Noir)
(pictured top)
**
Black Figs in Port Wine & Colston Bassett Stilton Ice Cream
(served with Ramos Pinto LBV 2009)
**
Tea, Coffee and Petit Fours
2014 – a fantastic year
2014 has been a fantastic year for the Nottinghamshire Dairy co-operative with Colston Bassett Stilton being crowned Supreme Champion at both the International Cheese Awards in Nantwich, and the Great Yorkshire Show. Additionally, their Shropshire Blue achieved three stars in the Great Taste Awards and won the CHR Hansen Perpetual Challenge Trophy at the International Cheese Awards.
Following on from their centenary celebrations in 2013, the hundred and first year has continued Colston Bassett’s award-winning streak. In addition to the trophies, the dairy has also undergone building works this year to increase the capacity of the maturation rooms. This expansion is part of a sustainable growth strategy that has seen production increase from around 260 tonnes per year in 1999 to the current volume of 410 tonnes. To continue such high levels of success it has been essential that the quality and consistency of the cheese is maintained throughout each day’s make and this is where Colston Bassett truly excels.
Colston Bassett Dairy Ltd
Harby Lane, Colston Bassett, Nottingham, NG12 3FN, T: 01949 81322
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