Hitting the Road
The Cheese Truck began in 2014, when founder Mathew swapped furniture design for festivals. His mission? To champion British and Irish cheeses—through irresistible grilled cheese sandwiches served from a 1970s ice cream van named Alfie.
From Glastonbury to Bestival, three years on the road built The Cheese Truck into one of Britain’s most popular street food brands.
Bricks & Mortar
The Cheese Bar, London’s first cheese-focused restaurant, was born in March 2017. Mathew and the team wanted a home of their own to champion even more producers and serve a full menu of indulgent cheese dishes.
Belts & Braces
In September 2019, Pick & Cheese opened—the world’s first cheese conveyor belt restaurant. Since then, it has gained international press and introduced countless guests to the best of British cheese.
The team has since expanded with a Pick & Cheese in Berlin, championing German cheese, and plans to replicate their success in New York in 2026.
Uncharted Waters
Embracing opportunities runs through our business. So when the chance to open a restaurant on a barge came, Mathew didn’t hesitate and just like that, The Cheese Barge set sail in May 2021.
In 2023, a trip to the Yorkshire Dales sparked another opening. Invited by The Courtyard Dairy to open next door, we jumped at the chance — and Rind was born. Nestled in the heart of the National Park, it's surrounded by rolling hills, working farms, and the mighty Yorkshire Three Peaks.
Whats next?
Fast forward to today, and The Cheese Bar is the driving force behind three Pick & Cheese restaurants — two in London and our first international site in Berlin, proudly championing German cheese while staying true to our roots. We’re still flying the flag for independent cheesemakers and pushing the artisan cheese industry forward.
The future? Who knows, but we're looking forward to the journey.
Straight
From
The phrase “showcasing British produce” is flung around willy-nilly on menus these days, but in The Cheese Barge’s case, it is genuinely employing and experimenting with some of the UK’s loveliest things.
- Grace Dent, The Guardian
I was pleasantly surprised, especially by an Edmund Tew served at exactly the right temperature, and a cheese toastie, golden and oozing. The whole thing kind of… works?
- Ed Cumming, The Independent
'The Red Leicester ‘crisps’, fried shavings of cheese, should be legally mandated bar snacks'
- Daniel Young, The Evening Standard
The
Press
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We're always looking for more cheese lovers to join our team. If that sounds like you, take a look at our current openings or get in touch with us. We'd love to hear from you.
