Jason Barber from Black Cow Vodka grew up on a farm and also has cheesemaking in his blood, but now he focuses on dairy waste rather than dairy produce. He’s taken whey, an under-valued by-product and turned into an award-winning tipple.
Does vodka go with cheese? Rather surprisingly, it does, very well – so much so that vodka sceptic Ollie is now a convert.
Gill Hall from Butlers Farmhouse Cheeses boasts an incredible family history in the cheesemaking industry. It all started with her grandparents back in 1932 and this year marks the 50th anniversary of the first time Gill’s mum made the company’s flagship Lancashire cheese.
She tells us about the joys of running a family business and gives us an insight into the challenges of perfecting Blacksticks Blue, a fabulous cheese that is going down rather too easily in the studio…
Ollie’s back from Morocco and after his taste of the exotic, he’s keen to get stuck into the best of British once again. It’s just as well neither he nor Sue have had breakfast, as the studio is full of food – and alcohol!
Meet the gin makers: How to put a late night idea into production
Meet the chef: Mike Bullard of Butchers Social
From rundown country pub to Sustainable Business of the Year
South American tree bark and a malaria drug – the story of tonic
Chef Tim Bouget on running the UK’s most sustainable restaurant