Chris Pople:
Table setting
Chris Pople:
Fizz
Chris Pople:
Berkswell being handed around
Chris Pople:
Berkswell for tasting
Chris Pople:
Phil Howard explaining his dish
Chris Pople:
Beef tartare, artichoke and truffle cream, topped with Berkswell
Chris Pople:
Cheeseboard
Chris Pople:
In the cold rooms
Chris Pople:
Barkham Blues stacked up
Chris Pople:
Buchanan's explaining the cheeses
Chris Pople:
In the cold rooms
Chris Pople:
Goat's cheeses