–Organic Spelt, 1833 and nut free Smoked Cheddar Pesto Warm Salad–
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–Garlic Cheese Dipping Sauce and Fresh Artichoke–
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–Hannah's Nut Free Aubergine dip and Cheesy flatbread–
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–Wild garlic, nettle and chorizo soup with Butter beans, toasted sourdough and Barber's cheddar–
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–Wild Garlic Chicken with Hasselback Potato and spring Broccoli–
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–Fresh Corn and Barber`s Mature Cheddar Soup, Truffle and Popcorn. Recipe by Rick Bartram at The Intercontinental Shanghai Hongqiao NECC–
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–Potato röstis with sauerkraut, fried onions and Barbers 1833 cheddar by Gill Meller–
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–Spicy Chorizo and Vintage Reserve Cheddar Bake–
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