Trethowan’s Dairy, Bristol and The Secret Supper Club

For those of you who missed it, this Secret Super Club programme from last Saturday was quite a nice tribute to the exciting food things going on in and around Bristol. Worth a watch. And our very own Ben got to make cheese souffle with GWR (Gorwyd Washed Rind). Here’s the recipe and a wine match:

This soufflé was made using local Gorwydd washed rind Caerphilly and served at Olly Smith’s Secret Supper Club in a cider barn at The Walled Garden, Wrington.

Serves 4


50g butter

50g plain flour

150ml milk

100g Gorwydd Washed Rind Caerphilly, crumbled

2 egg yolks, plus 5 egg whites

Salt and freshly ground pepper

Squeeze of lemon juice


Melt the butter in a saucepan and stir in the flour. Cook for 1 minute then gradually work in the milk and heat gently until thickened. Stir in the cheese and egg yolks, season and add lemon juice to taste.

In a separate bowl beat the egg whites until soft peaks form. Mix a spoonful of the egg whites into the cheese mixture to loosen, then very gently fold in the rest using a large metal spoon.

Spoon into 4 buttered ramekins and sit in a roasting tray. Half fill with boiling water and bake for 20 minutes, or until risen and firm. Serve straight away or turn out onto a bakign tray and return to the oven before serving to rise again.

Andy’s tip: This dish is great served at a dinner party. Simply bake the soufflés ahead then return to the oven with a little cheese on top just before serving.

Olly Smith’s wine match: Bollinger La Grande Année 2000


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