June, 2016

May, 2016

April, 2016

  • The six rules of barbecuing

    28 April, 2016 The six rules of barbecuing

    Even the best cooks can be stumped when it comes to cooking to perfection over coals. We ask Ben Tish to tell us the six most important rules of barbecuing so we can grill with confidence over the long weekend.
    Read more…

November, 2015

October, 2015

September, 2015

August, 2015

July, 2015

  • Eat like an Italian

    20 July, 2015 Eat like an Italian

    If you’ve ever been on holiday to Italy, like us, you’ve probably eaten classic pizzas, pastas and risottos until you’re fit to burst. While sticking with what you know isn’t always a bad thing, delve a little deeper and you’ll find the true heart of the region; eating cotoletta in Milan, beans in Florence and artichokes in Campania will open up a whole new world of Italian cooking. We spoke to three Air B’n’B hosts about the food of their region, must-eats while you’re there, and asked about the best-kept secrets when it comes to eating out.
    Read more…

  • Michelin Stars in Your Eyes

    06 July, 2015 Michelin Stars in Your Eyes

    With so many Michelin-starred chefs on the site, we challenged Cooked writer Imogen Corke to test her mettle on some of the trickier recipes. This week, she cooks Atul Kochhar’s cod in nilgiri korma gravy from his latest cookbook, Benares.
    Read more…

May, 2015

  • Q&A with Rosie Birkett

    22 May, 2015 Q&A with Rosie Birkett

    We ask our authors ten questions about their life long love of food. This week, we speak to Rosie Birkett, author of A Lot on her Plate, about roast dinners, tuna tacos, and why you should never run your finger through hot caramel.
    Read more…

  • The Lunchbox Edit: Spring Greens

    01 May, 2015 The Lunchbox Edit: Spring Greens

    Each week, we take some of our favourite recipes and give them a little tweak to make perfect packed lunches.
    Read more…

Cheese course

01 December, 2017

Paxton & Whitfield are renowned for their exceptional cheeses. We chatted to the world famous Jermyn Street shop’s manager, Hero Hirsh to find out more about the world of a cheesemonger.

**Scroll down to enter our competition to WIN a Paxton & Whitfield Truly Great gift box**

How did you get into working with cheese? 

Looking back, it seemed the natural thing to do. I’ve always been fascinated by cheese and I started working at Paxton & Whitfield to find out more, and it grew from there. 

Was this your first job? 

No, I trained as a pastry chef before becoming a cheesemonger. I loved the work but the hours were tough – up to 80 hours a week! I took a Saturday job in a cheese shop while at catering college because we didn’t learn much about cheese on the course. 

Do you ever miss the restaurant kitchen? 

The great thing about my job is that I still work with chefs and talk about food as we supply cheese to 150 restaurants and hotels. Most of them are local, and we still do many deliveries by foot. The shop has been in Jermyn Street for over 200 years – we gained our first Royal Warrant to Queen Victoria in 1850. 

Describe a typical day 

Everyone probably says this, but there’s no such thing as a typical day. This morning I’ve taken delivery of a new fridge, a new phone system and some new cheeses. I work alongside a wholesale, retail and cellar team and generally help where I’m needed most. I also work on interesting projects, like our Academy of Cheese.  I spend as much time as I can behind the cheese counter as I love talking to customers. 

Tell us a bit about that

It’s very satisfying to help customers find a cheese they love. Tasting has a huge appeal and we do a lot of that in the shop. And while someone may love cheddar we can introduce them to something they’ve not tried before – for example, we’re selling now a Montgomery’s cheddar, which, I think, is the best the maker Jamie has made in years. When we buy it for the shop, we’ll go down to the dairy and try lots – we will then buy an entire day’s make so that the batch we sell in the shop is exactly the same. Our customers love this. 

What’s big in cheese right now? 

Cheese trends move slowly, which is also part of its charm. Our customers are getting interested in unpasturised cheeses as they learn more about them. I also wonder if there will be a shift towards buying British cheeses – as a nation we make some fantastic cheese. Kern cheese from Lynher Dairies (who also make Cornish Yarg) has recently won Supreme Champion at the 2017 World Cheese Awards. 

What are your favourites? 

I am yet to find a cheese style that I don’t like! I love a hard goat’s cheese or a stilton, and there’s a lovely soft cheese called St Felicien, which comes in a little pot to stop it running away. It’s a double cream cheese that is liquid at room temperature. It’s a really indulgent cheese.  

Will that be on your table for Christmas? 

Of course! Christmas for us kicks off in September so I’ve been thinking about this for some time now. My top tip for anyone buying cheese at Christmas is to buy the cheese you love, plus maybe one or two surprises. Comte is a real crowd pleaser but is a little different so is a good one to try. And, I love our Make Your Own Brie with truffles kit. That makes a quirky gift on its own or in a hamper. 

Finally, as we have a library full of recipes, we have to ask, what’s your favourite recipe when cooking with cheese? 

I love a Tartiflette. It’s traditionally made with Reblochon. But at this time of year I also love it with Rollright, which is a totally delicious and quite new cheese made in the UK. 

We’re offering one lucky person a Paxton & Whitfield’s Truly Great: a classic selection of five cheeses designed to make a truly great cheeseboard. Presented in a Paxton & Whitfield gift box, this will delight your guests – or keep it to yourself!

Win a Paxton & Whitfield Truly Great cheese gift box


    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again