One of the staple offerings at Elder is the British meat & cheese selection we serve both straight up (meat & cheese boards) and incorporate into dishes on our menu. We don’t often shout out about how good we think these products are in terms of quality and provenance, so we thought we would!

Our supplier, that comes in the form of the lovely Lisa, is Harvey & Brockless – who work with independent artisan meat & cheese suppliers across the UK to showcase the best of British produce. For example, our cured Blackcombe Ham is made by long-established, artisanal producer Woodall’s, whose cured hams were served on the Titanic.

We have a close relationship with our supplier which enables us to adapt products to customer preference (the Baron Bigod cheese is a clear winner), get the latest on new and best quality products and the opportunity to hear the story behind where our products come from and how they are made. Such as our Hafod cheddar is made only from the milk of 75 Ayrshire cows from the organically farmed Bwlchwernen Fawr.

Fred Price of the Somerset Charcuterie

Our supplier keeps us up to date with new products – the tasters for which are one of the perks of the job! These can in turn inspire new dishes for our regularly-changing menu. For example, a new favourite on our day menu – chargrilled British chorizo with romesco on Sourdough – so for those who have been asking, you can check out our recipe here!

British chorizo with romesco on Sourdough

Serves 2

To make the romesco sauce char 2 red peppers until black on the outside on a gas flame or in the oven on a high heat. Put in a clean plastic bag for 10 minutes then scrape off most of the skin, cut out the stalk and chop roughly before adding to a food processor. To this add 40g breadcrumbs, 50ml red wine vinegar, ½ teaspoon cayenne pepper, 1 teaspoon smoked paprika, a pinch of sea salt & black pepper, 1 clove garlic, 120ml oil (olive, sunflower or rapeseed will all work well). Blitz in the food processor for approximately 1 minute then check for seasoning and consistency adding more salt/oil as necessary.

For the dish half three British (or Spanish!) cooking chorizo sausages lengthways (more or less may be required as the size of these sausages can vary considerably). Place cut-side down on a hot griddle until char-cooked and then place curved side up on a baking tray under a medium-high grill for approx. 8 minutes until cooked through. Meanwhile, on the griddle, cook you two thick slices of toast in the residual oil released by the sausages until toasted nicely on both sides. Top the toast with romesco sauce and the cooked chorizo and serve with a little side salad.

Whilst we don’t currently stock the products for retail sale – if you want to find out more about our suppliers and the amazing quality of their load you can check out