The Potting Shed at Dorset Square Hotel - Spring Cheese Dinners


For our first two cheese dinners of 2024, we are heading to the mountains and the coast. Seasonality is the heart of good cheese making and when comparing cheeses from these two very different landscapes, you can really get a sense of where the animals have been grazing. From rich, floral and nutty hard alpine cheese to the salty Coastal Cheddar of Dorset, we’ll discover that ‘terroir’ is king in cheese as well as wine.

Both evenings will start with canapés and an Aperitivo before Executive Chef Joe introduces the three-course menu. After dinner, ‘master of cheese’ Eric Charriaux from our friends at Aubrey Allen will guide you through a tasting of six cheeses where some remarkable wines will also be sampled.


  • A welcome drink and canapés
  • A three-course menu paired with a selection of wine
  • An expert-led tasting of six cheeses


IN THE MOuntains

  • Tuesday 5th March, 7pm
  • £85 per person

First up is the mountains, with the very best cheeses from the Alps and Pyrenees. Traditionally, alpine cheeses are hard as when they were first made hundreds of years ago, farmers were producing food between spring and late summer to be eaten in winter. Nowadays, we also associate the mountains with those oozingly delicious cheeses, so expect a variety from Reblochon to Fontina and Ossau Iraty.

Joe’s special menu includes dishes such as Smoked ham, Comte and mushroom cannoli and Warm apple strudel with whipped cream. The wine pairings will include the floral and rich aromas of the Altesse grape from Savoie in France, and a fruity yet savoury cider from the Basque country in Spain.


  • Tuesday 23rd April, 7pm
  • £85 per person

It is often said that seafood and cheese don’t mix but we don’t buy into this. Joe has curated an irresistible menu of dishes such as Scallop and Crab Mornay, a mustard-flavoured cheese sauce drizzled on top of the shellfish and finished with a gratinated crunchy topping. 

For the cheese tasting look forward to the likes of Baron Bigod, a creamy, mushroomy English Brie from Suffolk and Brin du Maquis, a Corsican semi soft sheep’s cheese covered in aromatic herbs.

Sample a host of coastal wines alongside the cheese. Expect a herbal rosé made from indigenous Corsican grape varieties, a perfect match for the Brin du Maquis, as well as a traditional Sercial Madeira with its lovely dried fruit and nutty aromas.