Grasmere Gingerbread® x Pick & Cheese

When I’m not eating, serving, or working with cheese, I run.

I picked up a somewhat healthy (and somewhat unhealthy) obsession with running during Covid, it became my way to unwind when our restaurants were closed.

My real love is running long distances in the mountains, and there’s nowhere better for that than the Lake District. Which, funnily enough, is how the world’s best gingerbread found its way onto our restaurant menus. There’s simply no better snack to keep you fuelled up in the hills.

Meet Grasmere Gingerbread® – this spicy-sweet, crumbly creation has been baked in the heart of the Lake District since 1854. Invented by Victorian cook Sarah Nelson, it’s a cross between a biscuit and a cake, made to the same secret recipe in the tiny kitchen of her former home in Grasmere for over 170 years.

We’ve always loved stories of British craftsmanship standing the test of time – like Inkerman, who make all our cutlery in Sheffield (the home of cutlery) and have been doing so since 1855. Or Kaymet, who produce our trays for Pick & Cheese from their workshop just off the Old Kent Road, where they’ve been manufacturing since 1947.

Now you’ll find Grasmere Gingerbread® on the menu at Pick & Cheese, paired with Young Buck, a spicy Stilton-style blue from the legendary Mike Thomson in Newtownards, Northern Ireland. It’s a proper fancy cheese – raw milk, full of character – and when matched with Grasmere Gingerbread®, it hits every note: sweet, savoury, and seriously moreish.

“Experiencing Grasmere Gingerbread® being served in such a unique way and setting in the heart of London is truly humbling. We’re thrilled to collaborate with The Cheese Bar, a business that clearly values authentic artisanal food producers.”

– Joanne Hunter, Co-Director of Grasmere Gingerbread®

Come and try it for yourself...
on the belt at Pick & Cheese in Camden and Seven Dials.