spring CHEESE DINNERs at dorset square hotel

Join us for our Spring Cheese Dinner series at Dorset Square Hotel. Each evening 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.

TICKETS INCLUDE:

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

Tuesday 11^th June – In The Meadows

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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.

SAMPLE MENU

Canapés

Crayfish mayonnaise vol au vent
Nettle and blue cheese croquettes
Sheep’s curd bruschetta with pickled wild garlic flowers

Starter

Spenwood, broad bean and crispy bacon salad with meadow flowers, roots and shoots

Main

Roast lamb rump, slow cooked white beans, girolles, nasturtium and wild garlic pesto

Dessert

Elderflower posset, honey poached gooseberries and white chocolate

Tuesday 11^th 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.