Starting Thursday 2nd Nov, Camden’s fromage connoisseurs at The Cheese Bar will be hosting a weekly ode to the classic Alpine dish. And let it be known that we’re brie-ling over with excitement.
There’s a choice between two recipes, one a classic four-cheese and white wine fondue, the other a Young Buck blue cheese with cider and kirsch. Both are made with the restaurant’s signature British cheeses and are paired with dangerously plungeable festive offerings including truffled roast potatoes, deep fried brussels sprouts and pigs-in-blankets.
“When it comes to melted cheese dishes, fondue is right up there with the best,” says Mathew Carver, founder of The Cheese Bar, “nothing beats the winter chill like fresh bread in hot molten cheese.”
All together now? Let’s dip again.
