Please make your selection from our menu
Our charcuterie and cheeses are served on our rustic tree trunk boards, creating the perfect social dining experience. Enjoyed with wine or bubbles our charcuterie adds a unique and delicious twist to any memorable occasion. Our produce is locally sourced where possible, leaving a Dorset twist on this French classic.
Dorset’s finest cured meats, our selection of Meadowbrook farms home-cured charcuterie of
- truffled salami- cured and air dried pork with spices and truffle
- Dorset bresaola- almost purple in colour, prime beef cured and air dried for 3 months
- Coppa- The meat is then salted (and was traditionally massaged) and stuffed into a natural casing, and hung for up to six months to cure
- crispy roasted chorizo- chorizo is a fermented, cured, smoked sausage, which may be sliced and eaten without cooking
- Parma ham- salted, fat rubbed and air dried for 2-3 years
- Lomo- Lomo embuchado is an air dried loin of pork that is considered to be a delicacy. The marinated loin is stuffed into a beef skin and then lightly smoked. Thereafter it is air dried for up to four months to maintain its tenderness.
- Pastrami- Brined beef, cured with herbs and spices
- Mortadella- cured pork, herb and spices
- Cornichon pickles- sweet baby pickles
- Balsamic glazed baby onions
- Parmesan puff pastry sticks
- Stuffed baby bell peppers
- Back olive palmiers- Black olive baked in puff pastry
- Harlequin olives
- Pickled baby vegetables
- Pickled chilli peppers
Chutney sauces and honey
- Hurn farm fresh honeycomb
- Real ale chutney
- Smoked chilli jelly
- Spicy garlic and wasabi chutney
- Tomato chutney
- Mushroom ketchup
- Aged balsamic
- Red onion chutney
- Apple and cider chutney
Dorset’s finest sour doughs and artisan breads served with salted churned butter
- Artisan baked sour dough
- Homemade baguette
- Tiger bread
- Multi-seeded loaf
- Soda bread
Our cheeses are hand selected by chef from our local supplier country fare. They supply us with the finest and most unique cheeses the British Isles has to offer. Our fabulous cheese selection is served with fudges crackers, celery and grapes as standard.
- Barbers vintage cheddar- Barber’s Farmhouse Vintage Cheddar is one of the only cheddars in the world with PDO-accreditation. Made with traditional starter cultures, West Country milk and using age-old methods, it’s typically matured for 18 months. Full-bodied and complex
- Godminster- Godminster Vintage Organic Cheddar is made in the heart of the Somerset countryside and matured for up to 12 months.
- Cornish yarg- Cornish Yarg is all about the nettles!The leaves, which attract naturally occurring moulds, are brushed onto the cheese in concentric circles. As the cheese matures, the edible wrap imparts a delicate, mushroomy taste and develops its unique bloomy white appearance.
- Dorset red- Dorset Red is lighter than cheddar with a velvety texture. The amber-coloured core is created by adding the vegetable dye annato (as in Westcombe Red or a Double Gloucester). Plus it’s a smoked cheese – so you get the usual gorgeous effect on flavour and a rich red-orange rind.
Softly does it
- Goddess – The cheese is washed in Somerset cider brandy which gives a lovely pungency and rich, golden colour to the rind. Within the rind the cheese has a lovely fudgy texture reminiscent of Langres and a fully buttery flavour.
- Little colonel – Little Colonel is a semi-soft washed rind cheese loosely based on a French Livarot. The cheese is exclusively made by Lyburn Cheesemakers for James’s. It is then matured down in Child Okeford for 6-8 weeks, where it develops a smooth supple rind and a harmony of harmony of sophisticated and complex flavours.
- Shapham – Starting in 1981 the 18th century coachyard of Sharpham House was home to our creamery where their range of hand-made cheeses were produced. Using the rich milk from our Jersey cattle and vegetarian rennet
- Isle of wight blue – Being naturally rinded, it is covered in green, blue, grey and white moulds. These give the cheese bags of character and the variety of surface moulds that grow on the rind will make it stand out on any cheeseboard. The cheese has been a multiple medal winner at the World, British and International Cheese Awards, most notably winning Best English Cheese at The World Cheese Awards.
- Blue Monday – Alex James of Blur fame Blue Monday is a British cow’s milk cheese in the style of a Gorgonzola Piccante. When it’s on song, Blue Monday is a soft, creamy blue cheese with strong blue veining which delivers a smooth, satisfying piquancy to the palate
- Isle of wight blue – The cheese has been a multiple medal winner at the World, British and International Cheese Awards, most notably winning Best English Cheese at The World Cheese Awards.
- Cornish blue – A sweet mellow blue cheese with a gentle tang of spice, Cornish blue is made to be eaten young. Excitingly different from all other traditional blue cheeses in England, Cornish Blue is light and fresh with a lovely soft creamy mildness,that’s so very,very moreish.
- Oxford baby blue – Baron Robert Pouget has made a superb blue cheese in the style of the cheeses of his native France. A medium strength soft blue with a creamy texture.