Why make cheese just one course when it can be the whole meal?
from Nottinghamshire is coming toward me, but whirls past while I'm deliberating. Then comes a Cornish Gouda from Cornwall, sitting under its glass dome next to a bit of clotted cream fudge, but I'm too slow for that one, too. Finally, I grab a, made by a fifth generation cheesemaking family in Devon. I lift the lid to uncover the pungent, soft yellow wedge, and sample it from my seat at the bar, along with the dab of tomato chutney that's also on the plate.
From where I sit, people are taking an interest. The bar is packed with diners, a lively mix of locals and tourists whisking plates and pouring wine. And all eyes are on slowly-moving British cheese.Before there was a cheese conveyor belt, Carver launched his business as a food truck. The budding entrepreneur drove his Cheese Truck to music festivals selling hundreds of thousands of grilled cheeses.
Eventually, the Cheese Truck expanded with a restaurant in Camden Market called the Cheese Bar, focusing on comfort foods like mozzarella sticks, macaroni and cheese, and creamy burrata made in London. Pick & Cheese came next, and Carver got the idea for the concept when he read a book about the person who put the first conveyor belt in a sushi restaurant in Japan as a way to make a traditionally swank and sometimes intimidating meal more approachable. He saw similarities with cheese.
Norge Siste Nytt, Norge Overskrifter
Similar News:Du kan også lese nyheter som ligner på denne som vi har samlet inn fra andre nyhetskilder.
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