No. 8 in Great Food Club Top 100

Thank you members of The Great Food Club who have voted for Bread Meat Cheese in their top 100 – we currently sit at number 8 among some very high profile restaurants.

Our latest reviewer posted:

A Real Sandwich

I spotted this fantastic sandwich shop and tried one with brown shrimps – AMAZING!! What a knowledgeable guy – each sandwich has a name and a story behind it from his travels around the world, plus the produce is a local as you can get. I am definitely going there again – now I’ve tasted these, why would I want a vacuumed packed high street brand ever again?! 10/10

Christmas Hampers – A True Taste of Stamford

The good folk of Stamford love to support local bakers, farmers and cheesemakers, so what better way to celebrate this Christmas than with all the best our local artisan food producers can offer?

Lovingly sourced and brought together by Stamford’s own “destination” lunchtime food spot.

Orders and full payment of £45.00 required by Saturday 3rd December for collections from 17th December.


A Taste of Stamford

Lincolnshire Poacher: An award winning Cheddar like cheese from Simon Jones’ own herd of 230 Holstein Friesian cows.

Smoked Poacher: A hand-smoked in oak, very Christmassy version of the original.

Cote Hill Blue: Officially one of the best cheeses in the world, soft and creamy, made by Mary Davenport.

Colston Bassett Stilton or Cote Hill Yellow: Colston Bassett is one of the smallest dairies in the UK and unlike most cheesemakers still hand-ladle in the traditional manner.  A great “Stilton”.  Cote Hill Yellow is a soft, creamy, mellow flavoured cheese in a distinctive yellow wax and made by Mary Davenport.

Modens Plum Bread: Locally renowned, individually hand-baked since 1936 and award winning lightly spiced fruit loaf – fantastic with blue cheese.

The Bytham Kitchen Piccalilli: Handmade by Andy Heaps; this is his personal favourite, not too sweet and with a little kick.

The Bytham Kitchen Caramelised Red Onion Chutney: Also handmade by Andy Heaps, we think it’s the perfect accompaniment to the Poacher.

Rutland Charcuterie Bresaola, Coppa & Noix Jambon: A tasting board of the area’s finest air dried meats from Nick Brake, Head Charcutier.


Our cheeses are cut by hand to a weight of between 200-250grams with the exception of the Cote Hill Blue which weighs between 300-350grams.

Due to the small scale production of our foodstuffs we reserve the right to alter the contents of each hamper in line with availability.