Become a Master of Cheese!

Calling all curd nerds! Our next Level 1 Associate course is on the 3rd October at our head office in Battersea, London. Please click here to find out more information and book your place onto the course.

Our very own award winning Ashlynn from start to finish 🧀 Ashlynn’s delicate appearance belies a sultry complexity. The paste is fabulously buttery with a spear of lemony sharpness and a tingle of spice. Contact your account manager for a taste! #ashlynn #harveyandbrockless #cheesecellardairy #cheesemaking #artisan
Scottish Cured Meats🏴󠁧󠁢󠁳󠁣󠁴󠁿 It’s a sign of just how sophisticated British cured meats have become that there is a growing sense of regionality to what is being produced. There’s no better example than our range of Scottish cured meats, which take in flavours from the Borders to the Highlands including @greatglencharcuterie and @peelhamfarm 👌🏼😋 #scotland #scottishcuredmeats #harveyandbrockless #regional #bestofscotland #artisan
AOP butter tasting last week in Surgères, France 🇫🇷 • #butter #artisan #french #harveyandbrockless #francais #beurre
It’s nearly the weekend and we’re clinging onto summer for as long as we possibly can! This beautiful Beetroot Extravaganza creation by @markstinchcombe from Eckington Manor is a throwback to one of our Meet the Makers using @ponthier_officiel Beetroot purée 👏🏼 • #harveyandbrockless #eckingtonmanor #ponthier #puree #dessert