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Bristol’s first cheese-inspired restaurant has just made its offering even more impressive by launching a special fondue night. The cheese plate located in Vincent on Redland Hill is making a splash in the Bristol food scene with a menu that celebrates the best of British cheese.

Founded by Joshua Doyle, the restaurant first opened in November and offers a fine dining experience centered around some of the best cheeses in the country. Menus feature some of the best local produce for brunch, lunch, dinner and Sunday roasts, now with an added fondue night every Thursday.

“Our head chef did extensive research on existing recipes, both classic and contemporary, before settling on our initial mix. Thanks to our cheese library, not all of that research was online,” said Josh, restaurant owner.

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The fondue is made from a blend of Gruyère AOP, Emmenthal and Pitchfork Cheddar from Trethowan’s Dairy in Somerset. It comes with a selection of vegetable and meat-friendly sauces, including sourdough bread, pickles, roast potatoes, and chorizo.

Thursday fondue night is currently extremely limited and is £18 or £20 a head for a vegetarian or meat fondue. At the moment, there are no plans to extend the fondue night, as it works best on a more relaxed night of the week.

“I can’t imagine serving fondue in the hustle and bustle of a Saturday night, for example. If people really want to come and enjoy our fondue, they’ll find time to join us on a Thursday,” Josh said.

Open Wednesday through Sunday, The Cheese Platter also offers eats out on fondue night. It has recently launched its spring menu, with seasonal ingredients and new cheeses taking dishes in interesting and delicious directions.

At the request of customers, The Cheese Platter recently added Cornish Yarg to the menu, as well as Gorwydd Caerphilly and Green’s Cheddar to the list. The artisan macaroni and cheese is a firm favorite, as are a number of desserts and a cheese board to finish off the meal.

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The Sunday roast menu is also helping to put the restaurant on the map. The kitchen serves a selection of roasted main courses of beef, pork belly, chicken, salmon and walnuts accompanying a selection of starters and desserts from our regular menus, costing £25 for two courses.

“Our strong roasting offering is based on a number of things, including price and quality, but most importantly, we don’t push the cheese concept too far. This would be spitting in the face of an English tradition and cutting off our noses to despite our face,” he continued.

“The pièce de résistance is our cauliflower cheese, which goes with every dish and has a minimum of five types of cheese mixed in. The most we’ve ever had is eight, and people love this cauliflower cheese.

“Never liked it before trying it. Other than that, if people are looking for even more cheese on Sunday, they can upgrade their dessert to a plate for a nominal upcharge.”

Josh and the team have worked hard to create strong drink pairings with local breweries, wineries and distilleries to complement the food. “Other than wine, I have personally approved every drink on the menu for compatibility with cheese,” he explained.

For example, Josh explained how dishes involving spicy cheeses would work well alongside Twisted Oak’s Leveret IPA or Dunkerton’s Black Fox cider, while Gruyere and goat cheese dishes pair with Twisted’s Old Barn ruby ​​ale. Ok. The blue cheese is well paired with Dunkerton’s Premium Reserve cider; while any hard cheese would be great to enjoy alongside Pilton Original Preserved Cider.

Having only been open for about five months, The Cheese Platter builds on reviews to evolve the business. Josh added, “Our reputation is even more important to us than it might be to your average high street restaurant. People love the concept and are pleasantly surprised that you can get as much or as little involved with cheese as you want.” USP”.

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