Goat’s Cheese Fondant with honey marinated beetroot

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Goat’s Cheese Fondant with honey marinated beetroot & pomegranate has been kindly created for us by Elly Wentworth, Head Chef at The Angel Dartmouth, the celebrated, relaxed fine dining restaurant on the Dart. Former Masterchef The Professionals Finalist, Elly creates accomplished dishes that deliver bold flavours and showcase the best produce from within a 30 mile radius.

Brie Beignet Fritters with Fruit Chutney

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Classical French cheese fritters which mix Sharpham Brie with choux pastry. They’re lightly fried in oil and served with fruit chutney or garlic mayonnaise. The brie gives the beignets a creamy texture and works really well with fruit chutney or garlic mayonnaise. An ideal starter or a light lunch served with a green salad. Another great recipe from chef and recipe creator extraordinaire, Ray Lorimer.

Spiced Moroccan Grains & Chick Peas with a Ticklemore Crust

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Moroccan grains and chick peas tenderly cooked in a mild curry paste and vegetable stock. Baked with roasted red peppers and a Ticklemore and coriander crust. Another delicious dish created for us by chef and recipe creator extraordinaire, Ray Lorimer. Preparation required the day before you want to make it though so plan ahead!

Creamy Sharpham Brie Soup

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Friend of Sharpham, Ray Lorimer, Food Consultant & Nutritional Recipe Development Specialist has created several delicious recipes using our cheeses. Here is Ray’s creamy Brie soup with the delicious mellow taste of Sharpham Brie, a zingy topping and the chance to add more Brie on top if desired (and why wouldn’t you?)

Ticklemore & Rustic Tagliatelle with Pepper and Oregano

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Created by Sasha of Sasha Pasta. This simple but delicious dish is the perfect winter warmer, where the cheese is the star of the show! Sasha uses her favourite Sharpham classics mixed with garlic, pepper and herbs.

Sasha Pasta delivers freshly made pasta dishes to your door, handmade every morning in their N1 London kitchen.

Washbourne and Mixed Mushroom Tart

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A recipe from our very own Peter H, who is not only Sharpham’s Production Manager, but a trained chef too. He has created a delicious, savoury tart, full of flavour and packed with the deep umami notes of mushroom and complemented by our award winning Washbourne sheep’s milk cheese. We’ve tried it and it is lovely!

Scallop Gratin with Sharpham Rustic Dulse & Sea Lettuce

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A beautiful small dish or starter full of the taste of the sea. A perfect scallop paired with our new Rustic laced with seaweed hand-harvested from Devon’s beaches. We think it’s a natural match and our thanks go to Chef Tom for creating this stunning dish.

Created by Tom Williams-Hawkes, Chef Director at The Salutation Inn, Topsham

Sharpham Savour Bake

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In 2020 chef James Martin visited Devon for his Islands to Highlands ITV series. He invented a fantastic recipe using our Sharpham Savour, pancetta and onion which appears in his accompanying book. This Morning host, Holly Willoughby, declared it her favourite when James cooked the simple bake live. This is our take on his quick, easy and recipe, with a little added Devon goodness. A perfect winter supper-time treat.

Cheese scones with Rustic Chives & Garlic

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Scones flavoured with fresh, rich and crumbly Sharpham Rustic Chives & Garlic are deeply savoury and delicious, especially straight from the oven served with butter and a rich chutney, and a steaming bowl of soup.

Sharpham Mexican style cheese on toast

In by Impact Admin

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Made on the Sharpham Estate on the banks of the River Dart, near Totnes in Devon, Sharpham Brie is actually closer to a French Coulommier. Handmade using unpasteurised Jersey milk and vegetarian rennet, it has a unique, meltingly soft, creamy texture and buttery flavour. The creamy delicacy of the cheese pairs beautifully with the soft, creamy avocado and the tangy lime, with the chilli providing a tongue-tingling contrast to the creaminess.