This Christmas, certain traditions will be upheld. More chefs will serve up an inferior turkey, despite goose being hands-down the better option. Fewer and fewer guests will order Christmas pudding, or eat it when they do. And most restaurants will continue to ignore the burgeoning home-grown talent that is the British cheese scene.
|Clockwise from top left: Stinking Bishop (from Charles Martell), Cerney cheese, Penyston (from Daylesford), and a selection from Sam Wydemus.|
|Far left: Cheese crusaders Sam and Nigel Wydemus Left: British cheese takes pride of place on the blackboard|