What's On - Cheese Dinners at The Potting Shed

CHEESE DINNERs at The Potting Shed

Join us for our next two Cheese Dinners at The Potting Shed at Dorset Square Hotel. Each evening will start with canapés and an Aperitivo before Executive Chef Joe introduces the three-course menu. During the dinner, ‘master of cheese’ Eric Charriaux from our friends at Aubrey Allen, will guide you through a tasting of six cheeses which you’ll enjoy with a host of wine pairings.

  • Tickets are £85 each
  • 7pm - 10pm 


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


Tuesday 11th June – In The Meadows 


We’re heading to the verdant meadows this June for our early summer cheese dinner. Herbaceous, abundant ecosystems, cows and sheep adore the flowers and long grasses which lead to rich milks, the all-important ingredient for making flavoursome cheese.

Eric’s selection of cheeses will be a feast for the eyes, as well as the palate. The tasting will include Wildblumenkase, a Swiss cheese coated in dried flowers, and striking Tomme des prairies de Fouzon, an ashed goat’s cheese from the Loire Valley.

Joe’s menu will pay homage to some of the herbs and flowers found within meadows. Expect Nettle and blue cheese croquettes, Roast lamb rump slow cooked white beans, nasturtium and wild garlic pesto and Elderflower posset, honey poached gooseberries and white chocolate.

Accompanying wines will include a sparkling Crémant de Loire on arrival, following by a crisp white from Bordeaux, and an Austrian rosé.


Tuesday 17th September – In The Forest 


As we approach autumn, we will be celebrating the flavours of the forest – think mushrooms, chestnuts, truffle and late harvest berries.

After a selection of canapés, expect Chestnut dumplings, woodland mushrooms, black truffle and crispy sage to start, followed by Roast Scottish venison, root vegetable terrine, picked prunes and burnt onions. Finish with an indulgent Black Forest gateau.

For the cheeses you’ll be tasting, Eric has looked at those produced on farms and dairies very close to forests and woodlands. Try Mayfield, a semi soft cow’s cheese with a touch of sweetness from Ashdown Forest in Sussex, and Dazel Ash, a goat’s cheese with light acidity from the New Forest in Hampshire.

Enjoy a Sloe Gin punch on arrival, a Pinot Noir from Austria and some sumptuously sweet PX sherry.