English Wine and Cheese Pairing
- Dates
- Saturday 2 September 2017 at 2:00 PM
- Venue
- The Lightbox, Chobham Road,Woking, Surrey, GU21 4AA
- Admission
- £6
As part of Woking Food Festival, this masterclass will be delivered by Francis Gimblett, Co-founder at Gimblett Cheese, MD at Taste of the Vine and author. Francis has a wealth of knowledge on delicious English cheeses. He will be accompanied by John Mobbs, founder of Great British Wine and host to UK Wine hour.
During this session you will discover how to make the most of cheese and wine pairings, as well as sample delicious morsels of fine cheese to pair with English white, red, sparkling and dessert wines.
About the hosts:
John Mobbs - founder of Great British Wine
John is a self-appointed English Wine ambassador with a flair for wine writing, photography and communication. Founding Great British Wine two years ago, he has a large focused network of followers and producers giving him unique insights into the emerging, exciting English wine and English sparkling industry. He is also a regular contributor for #UKWineHour.
Francis Gimblett - Co-founder at Gimblett Cheese, MD at Taste of the Vine, and author
Francis runs the Gimblett Cheese Company with his wife Pam, from their micro-dairy in Haslemere, alongside Taste of the Vine, a wine events company.
Cheese has been a passion for Francis since training as a chef in 1980s; however, whilst working at the Grand Hotel in Brighton he developed a love and knowledge for wine and became a sommelier. Since then, and before starting Taste of the Vine with Pam in 1997, Francis worked in wine broking roles in London as well as at wineries in California, Romania and Australia.
Pam introduced cheese events to Taste of the Vine’s offering early on but it wasn’t until the Autumn of 2013, during a trip in Normandy, the couple decided to start a micro-dairy to produce a new type of English cheese to use at their events and sell to the Surrey market. The last four years have included training and travel to form their recipe, eighteen months of trails, and a year of commercial trials. The result is Floyd: a ‘Haslemere’, a washed-rind cheese from the Surrey Hills.
Saturday 2 September 2017 | 2:00pm in The Ambassador Room