Good Food
type: channel
link: https://www.bbcgoodfood.com
date: 2025-11-24T16:15:40.000Z
update period: hourly
update frequency: 1
update base: 2000-01-01T12:00+00:00
items: The best Christmas cheese hampers for 2025
items: Top 8 foods to try in Chiang Mai
items: 28 British cheeses you've never heard of – but need to try
items: Best cheese subscriptions and delivery boxes 2025
items: Good Food podcast – Marcus Brigstocke on cheese and comedy
items: The best of British cheese
items: What is wagyu beef?
items: 30 types of cheese you should try
items: Sow, Grow, Glow with BBC Good Food and BBC Gardeners' World
items: Close Connections: Rick & Jack Stein – Dad has always been my hero

The best Christmas cheese hampers for 2025
type: item
date: 2025-11-24T16:15:40.000Z
creator: Keith Kendrick
subject: Review
description: Our round-up of the best cheese hampers and gift boxes for Christmas 2025, exploring the best cheeses from across the UK and beyond
encoded: Good Food’s magazines editor Keith Kendrick (a judge for the World Cheese Awards and associate with the Academy of Cheese) has tested the best offerings for your cheeseboard this year – or to give as gifts. Buying a cheese hamper filled with treats from UK producers is a great way to support small producers this Christmas – whether it's intended for someone else or to treat yourself with. Our selection of cheese hampers starts at £28.50, going up to indulgent hampers packed with kilos of cheese and plenty of extras for £100. A note about packaging: all cheesemongers we’ve featured here do their utmost to use recyclable packaging. Most cheeses are wrapped in wax paper and cardboard delivery boxes are insulated with cardboard shavings, zigzag paper or biodegradable insulation. For more gift guides including the best Christmas hampers, best budget gifts under £15, best coffee gifts and more great gift ideas for cheese lovers, visit our reviews section to find over 400 buyer’s guides. Best cheese hampers at a glance 2025 Best for group tastings: The Courtyard Dairy Party Cheese tasting pack, £55 Best for cheese-lovers who like surprises: Rennet & Rind The Christmas Edition Mystery Cheese Box, £53 Best for a luxurious finish: DukesHill The Cheese Hamper, £95 Best for hosts and entertainers: Pipers Farm Charcuterie and Cheese Collection, £47.95 Best for traditional indulgence: Paxton & Whitfield 12 Days of Christmas cheese hamper, £85 Best for wine and regional character: La Fromagerie South West France cheese and wine board, £99.95 Best for celebrating British territorial cheese: Neal’s Yard Dairy The Christmas Territorial Selection, £56.05 Best for a showstopping British cheeseboard: Shepherds Purse & Friends Limited Edition Collection, £65 Best for a ready-to-serve cheeseboard: The Cheese Society Christmas Cheeseboard, £65 Best for a festive all-rounder: Pong Cheese The ‘Feast’ Christmas cheese box, £48 Best party centrepiece: The Fine Cheese Co. Christmas Party large …

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Top 8 foods to try in Chiang Mai
type: item
creator: Keith Kendrick
subject: Global travel
subject: Guide
subject: Travel
subject: How to
description: Chiang Mai, a vibrant city in northern Thailand, offers a dynamic food scene blending local traditions and diverse flavours, from street eats to regional specialities
encoded: A vibrant city in northern Thailand, Chiang Mai has become a holiday hotspot, boasting a dynamic food scene shaped by local traditions and diverse influences. Whether you are a street food enthusiast or seeking regional specialities, the city offers a tempting array of dishes that capture its unique culinary spirit. Discover even more fabulous foodie travel experiences and our top eats across the globe in our travel hub. If you want to transport yourself to Thailand from the comfort of your kitchen, try more of our Thai-inspired recipes. 8 foods to try in Chiang Mai 1. Khao soi Chiang Mai’s signature dish: egg noodles in a rich, coconut-based curry broth, topped with slow-cooked chicken or beef, crispy noodles and a squeeze of lime. Khao Soi Khun Yai is known for its deep, smoky flavour. 2. Sai oua This coarse-grilled sausage is a northern Thai essential, made with minced pork, lemongrass, lime leaves, galangal and fiery chilli. Slightly tangy, try it sliced as a snack at Warorot Market, or grilled whole at Tong Tem Toh. 3. Nam prik ong A chunky relish that combines minced pork, fermented soybean paste, garlic, tomato and dried chilli. Served with crunchy veg and sticky rice, you’ll spot it at Huen Phen or among the array of dips for your roast bird at SP Chicken. 4. Crispy pork belly Known locally as moo krob, this lunchtime favourite is all about the contrast: melting layers of juicy pork under a blisteringly crisp skin. Try it slow-roasted in a clay oven at Neng’s Claypot Pork with rice and a rich pork bone broth. 5. Khao niaw mamuang Mango sticky rice is popular across Thailand, but Chiang Mai’s cooler climate brings a special fragrance to its Nam Dok Mai mangoes. Try Mango Tango near the night bazaar, or Mae Varee Fruit Shop for a sweet end to a market ramble. 6. Khao kha moo Braised pork leg on rice isn’t unique to Chiang Mai, but it has a cult following thanks to the city’s ‘cowgirl hat lady’ at Chang Phuak night market. Her tender pork is served over rice wi…

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28 British cheeses you've never heard of – but need to try
type: item
date: 2025-08-27T12:51:26.000Z
creator: Keith Kendrick
subject: Guide
subject: How to
subject: British cheese
description: Cheese experts share the hidden gems around the country that any cheese lover needs to try
encoded: Britain’s artisan cheese scene is undergoing a quiet revolution, with a new wave of producers crafting extraordinary cheeses that reflect their local landscapes, milk and innovation. From remote Welsh dairies to urban micro-creameries, this is the real cheese underground: hand-ladled lactic curds, heritage breeds, experimental rinds and bold flavours. In this guide, cheese experts from some of the UK’s leading cheesemongers and makers share their favourite under-the-radar cheeses – many of them so new they’ve never been written about before. Whether you’re a curious turophile, a cheeseboard aficionado or simply looking to taste something completely different, these 28 cheeses represent the future of British cheese. We’ve included flavour notes, reasons to seek them out and where to buy them – when possible! Get ready to discover something deliciously unexpected. 28 British cheeses you've never heard of but experts say you need to try 1. Long Swales Why seek it out: So new it hasn’t even made it to TikTok or Instagram yet. With a herd of just eight sheep, supply is seriously limited so catch it while you can. Flavour profile: Honeyed, sweet, rich and creamy with a soft, lactic-fresh core. Maker: Chris and Paul Burgess, North Yorkshire Milk: Sheep Where to buy: thecourtyarddairy.co.uk 2. Chevin Goat Why seek it out: When sheep’s milk became hard to source in 2024, Mario – Italian born, Yorkshire based – adapted his signature Yorkshire pecorino recipe to use goat’s milk instead. And so, Chevin was born. Flavour profile: Savoury, delicately goaty and aromatic with a firm, granular texture. Maker: Mario Olianas, Yorkshire Pecorino, Otley, West Yorkshire Milk: Goat Where to buy: thecourtyarddairy.co.uk 3. Redemore Why seek it out: Atakan trained in Turkey – renowned for its dairy expertise – and went on to lead cheesemaking at Tunworth and St Gall. Now at Sparkenhoe, he’s developed this brand new Alpine-style cheese, debuting in August. Flavour profile: Supple and springy…

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Best cheese subscriptions and delivery boxes 2025
type: item
date: 2025-04-16T14:45:30.000Z
creator: Keith Kendrick
subject: Review
subject: Cheese box
subject: cheese delivery
subject: cheese subscription
subject: Keith Kendrick
description: Cheese subscription and delivery boxes allow you to order online, then wait for a regular or one-off selection of artisan cheese, hand-selected by experts. Read our round-up of the best
encoded: Looking for a gift for the cheese fanatic in your life? Or maybe you just fancy expanding your own cheese horizons? A delivery of top-quality artisan cheese delivered to your door each month is just the way to do this, so we've tested the best cheese subscriptions and clubs to bring you a selection of the very best. A cheese subscription aims to showcase different cheeses from small British dairies and cheesemongers, supporting small producers and finding brilliant new cheeses you'll fall in love with. Our Good Food Magazines Editor Keith Kendrick, judge for the British Cheese Awards, World Cheese Awards and Academy of Cheese, reviews some of the best cheese subscriptions and clubs for cheese delivered direct to your door. For more gift guides including best budget gifts under £15, best coffee gifts and more great gift ideas for cheese lovers (or the best cheese hampers), visit our reviews section to find over 400 buyer’s guides. Best cheese subscriptions and clubs at a glance Best cheese subscription for showcasing seasonal cheeses: Paxton & Whitfield Weekend Cheese Box subscription, £29.95 Best cheese subscription for wow factor: Paxton & Whitfield Cheese Club, from £120 for 3 months Best value cheese subscription: Pong Cheese, from £24 per month Best cheese subscription for gifting: The Cheese Society, from £38 a box Best cheese delivery for supporting food banks: The Cheese Collective, £36 a month Best for discovering new European cheeses: Provisions Cheese Canteen, £32 a month Best cheese subscription for people who like surprises: Fine Cheese Company, £36 a box Best cheese box for the adventurous: Rennet & Rind, £39.50 a month Best cheese subscriptions 2025 Paxton & Whitfield’s Weekend Cheese Box Subscription Available from Paxton & Whitfield (£29.95) Best cheese delivery for showcasing seasonal cheeses Paxton & Whitfield, Britain’s oldest cheesemonger, has introduced The Weekend Cheese Box Subscription – a carefully curated subscription containing fine season…

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Good Food podcast – Marcus Brigstocke on cheese and comedy
type: item
creator: Keith Kendrick
subject: Guide
subject: How to
subject: food podcast
subject: Good Food Podcast
description: Comedian Marcus Brigstocke joins host Samuel Goldsmith and Good Food editor Keith Kendrick for an extra-cheesy episode – including some surprising pairings
encoded: Good Food podcast Join us for this week's episode of the Good Food podcast as host Samuel Goldsmith and Good Food editor Keith Kendrick sit down with Marcus Brigstocke, celebrated comedian and cheese connoisseur. Marcus shares his enthralling experiences at the World Cheese Awards in Portugal, his culinary disasters and triumphs, and his unique show, Cheese and Whine. Marcus and Keith dive into the nuances of British cheeses, their historical and cultural significance, and even some surprising cheese pairings. Other highlights include Marcus's journey into comedy and his cooking secrets. So whether you’re a cheese aficionado or simply love a good laugh, this episode is sure to entertain and educate. View oEmbed on the source website Bonus episode Listen to the bonus cook-along episode. View oEmbed on the source website Listen to more podcast episodes, including our Cook Smart podcast and Tom Kerridge podcast.

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The best of British cheese
type: item
date: 2024-05-21T13:03:16.000Z
creator: Keith Kendrick
subject: Guide
subject: How to
description: Our magazines editor and dad-of-three Keith Kendrick highlights the winners from this year’s British Cheese Awards, which he hopes to be enjoying this Father’s Day
encoded: The British Cheese Awards is the UK’s leading cheese and dairy products awards scheme, which judges hundreds of cheeses in a single day at the Royal Bath & West Showground in Shepton Mallet, Somerset. Bringing cheesemakers, cheesemongers, farmers, retailers and buyers together on the judging panel, the British Cheese Awards assesses entries in a wide range of categories. If you're a cheese lover check out The Real Cheese Project, a new collective launched to celebrate Britain’s cheese – open for membership soon. What is an affineur? Simply put, an affineur is someone who matures cheese. It’s a centuries-old art-form and, every year, affineurs from the UK showcase their expertise at the Academy of Cheese’s Affineur of the Year, taking place this year in London on 12 June. Last year, Perry Wakeman, from Rennet & Rind cheesemongers, won for the second year running. 2024 British Cheese Awards Winners 1. TOR, BEST ENGLISH CHEESE A soft pyramid-shaped cheese made using unpasteurised goat’s milk, Tor is made by White Lake Cheese in Somerset. It’s named and shaped to celebrate Glastonbury Tor, which is visible from White Lake’s farm. Judges praised its lemony notes, a lactic tang and subtle peppery undertones from the light ash coating. £8.35 (200g), whitelake.co.uk, thecheesegeek.com 2. CASHEL BLUE BEST IRISH, BEST BLUE AND RESERVE CHAMPION Cashel Blue is a semi-soft blue cheese made using pasteurised whole cow’s milk in Co. Tipperary, Ireland. With blue veining throughout, a buttery texture and full flavour, it’s perfect with with strong cider. £7.70 (250g), finecheese.co.uk 3. PITCHFORK, BEST TRADITIONAL CHEDDAR Pitchfork is a traditional cloth-bound cheddar handmade by brothers Todd and Maugan Trethowan in Somerset. Made with unpasteurised cow’s milk and wrapped in lard for maturing, It’s moist and succulent with a full flavour and hints of tropical fruit. £10.75 (250g), paxtonandwhitfield.co.uk, nealsyarddairy.co.uk 4. LORD OF THE HUNDREDS, GOLD AWARD Made by The Tradi…

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What is wagyu beef?
type: item
creator: Keith Kendrick
subject: Guide
subject: How to
subject: alternative beef cuts
subject: alternative meat cuts
subject: Beef
subject: Beef steak
subject: Japanese
subject: Keith Kendrick
subject: Wagyu beef
description: Everything you need to know about wagyu beef and why it's so expensive. See how to cook this pricey cut, its health benefits and where to find it in the UK.
encoded: Wagyu is the legendary super-marbled, super-expensive beef from Japan that's now becoming readily available in the UK. We break down everything you need to know about this luxurious cut and whether it's truly worth the money. If you want to learn how to cook beef perfectly, read our helpful articles on how to cook a beef topside so it falls apart, how to cook topside beef and how to cook roast beef before checking out our top 10 roast beef recipes and many more beef recipes. We also have helpful guides on cooking steak. Learn more about how to choose your steak, what to serve with steak, how to cook steak and find all our best steak recipes. Learn more about the health benefits of wagyu beef, where it comes from and how to prepare it. 10 facts about wagyu beef 1) Wagyu is a breed of cattle native to Japan. The word literally translates as Japanese beef – ‘wa’ means Japanese and 'gyu’ means beef. 2) The beef is renowned for being highly marbled. This is what gives wagyu its unique tender and buttery flavour. 3) Kobe beef is wagyu beef from the Tajima or Tajiri bloodlines. Wagyu beef is only called Kobe when the cow has been born, raised and slaughtered in Japan's Hyōgo prefecture. 4) The cattle are fed for 600 days after weaning. That’s more than double the time for other breeds. 5) The beef doesn’t need to be hung. Highland wagyu is slaughtered, then packaged days later and sent directly to chefs or consumers. 6) Marbling is a slower process for wagyu. That’s unlike native breeds. 7) It contains high levels of omega fatty acids. The marbling is rich in omega-3 and omega-6, improving the ratio of monounsaturated to saturated fats, compared with regular beef. 8) Wagyu is the world’s most expensive beef because of the way it is reared. Prime cuts cost up to £150 a kilo, and even secondary cuts, such as bavette (skirt) or flank could set you back upwards of £25 for a single 300g steak. At the Park Tower, Knightsbridge, which has a dedicated wagyu beef menu, prices range…

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30 types of cheese you should try
type: item
creator: Keith Kendrick
subject: Guide
subject: How to
subject: Brie
subject: burrata
subject: Camembert
subject: Cheese
subject: Edam
subject: Goat's Cheese
subject: Gruyère
subject: Manchego
subject: Mozzarella cheese
subject: Parmesan
subject: Pecorino
description: Discover 30 must-try cheese varieties, including their origins, serving suggestions and popular brands, as chosen by experts from the Academy of Cheese
encoded: There are nearly 2,000 types of cheese in the world, including 750 different types of cheese made in the UK alone. Their variation in flavour and texture is vast, ranging from soft day-old fresh cheeses through to cooked hard cheeses that are aged for anything up to 42 months – remarkable given cheese is made up of just four ingredients: milk (the most popular being from cows, goats and sheep), salt, bacteria and rennet (an enzyme which kickstarts the process of separating the solid curds from the watery whey). We couldn’t possibly list every type of cheese, but here, we've teamed up with the experts from the Academy of Cheese to describe the origins, style and characteristics of 30+ of the most popular types of cheese in the world. For more like this, read our guides on what to serve on a cheeseboard and best-ever melted cheese recipes, plus visit the Academy’s Cheese Library for a deeper dive into cheese types. 30 types of cheese you need to try Cheddar Cheddar originated in England, however, there is no protected status for the term ‘cheddar’, so the cheese can be made anywhere. Typically made with cow's milk, cheddar made with sheep's or goat's milk is becoming increasingly popular, as are smoked varieties. Round truckles of farmhouse cheddar, such as Pitchfork and Montgomery’s, are often cloth-bound and made with raw milk, whilst block cheddar, including Cathedral City and Pilgrim’s Choice, is made on a much larger scale in factories using pasteurised milk. There are no regulations on ageing, with mild cheddars typically sold at three months and “extra mature” at 15 months plus; the flavour getting more intense as they age. Stilton Stilton is a crumbly variety of cheese, which can be blue, white or flavoured, with fruits such as apricots, for example. The most famous is Blue Stilton, which is geographically protected, which means that under its PDO, Britain’s most famous blue can only be made in the three counties of Nottinghamshire, Leicestershire and Derbyshi…

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Sow, Grow, Glow with BBC Good Food and BBC Gardeners' World
type: item
creator: Keith Kendrick
subject: Guide
subject: Information
subject: How to
description: Read about our new campaign, Sow, Grow, Glow. We've teamed up with the experts at BBC Gardeners' World to guide you through the best produce to sow and grow this spring and summer.
encoded: The experts from BBC Good Food and BBC Gardeners’ World have teamed up to guide you through the best produce to sow and grow this spring and summer, giving you the freshest, healthiest fruit and veg to create delicious meals throughout the year. There are so many perks to growing your own. It’s often cheaper, you get the satisfaction of nurturing something from seed to plant and there’s the best reward of turning that home-grown produce into something delicious in the kitchen. Plus, you have the added benefit of sweeter and more nutrient-rich fruits and vegetables, while reducing waste as you get to decide what you grow. There’s the sense of well-being you get from living in the moment and losing yourself in an activity that’s all yours. For growing advice from BBC Gardeners' World experts, plus tips for success and recipe inspiration, see the BBC Good Food magazine April issue. If you're looking for advice on eating with the seasons, see our monthly guides, created in collaboration with the team at BBC Gardeners' World: What's in season in April What's in season in May What's in season in June What's in season in July Make sure to bookmark our seasonal calendar to keep track of what's at its best when, plus get lost in our seasonal recipe collections, where you'll find hundreds of ideas for cooking with homegrown produce. April growing tips PEAS AND BEANS Podding peas and broad beans are legumes, which provide protein, making them particularly good for vegetarians. They’re exceptionally hardy, so if you sowed some last autumn, you could be gearing up for picking now. Just one seed can result in a large plant, producing masses of pods. And, as they grow upwards, they don’t take up much ground space for the harvest you get. Both podding peas and broad beans can be dried for easy storage in jars. To dry peas, leave them on the plant as long as possible, then cut off the pods and spread them out somewhere dry to split open. Or, shell the pods and freeze the contents af…

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Close Connections: Rick & Jack Stein – Dad has always been my hero
type: item
creator: Keith Kendrick
subject: Interviews and Features
description: BBC chef Rick Stein and one of his three sons, company chef director Jack, discuss the close bond they’ve forged over food
encoded: Every year, Rick Stein and his sons Ed, Jack and Charlie pack up their fishing gear and head off for a boys’ weekend. With such busy lives working for the Steins’ food businesses, it’s a special time when they can all be together – father and sons, enjoying each other’s company, reforging their connections over fishing and food. This year, they’ll be heading to Iceland, and Jack, especially, is looking forward to it because, of the four, he’s the best angler – even though he’s the only one who hasn’t netted a salmon! Jack says, “Charlie caught a 20-pound salmon last time, and he goes on about it! So this year we’re going to one of the best places you can possibly go for fishing and if I don’t catch anything there, I might hang up my rod.” Rick laughs, “We’re very competitive.” Once they have their catches in the bag, they cook together and chat, laugh and reminisce. Rick rose to fame for his fish cookery, which led to his hugely popular BBC TV shows, cookbooks, plus a restaurant and pub empire (rickstein.com) that spans Padstow, London, Marlborough, Winchester, Newquay and Sandbanks. It’s very much a family affair. Rick says, “Food as a way of bringing people together is really what all the TV programmes I’ve done are all about. You find yourself in a very convivial atmosphere to talk about anything you want to. “When people are sitting down together and sharing an eating experience, they’re likely to be optimistic about everything. These are some of my fondest memories. Growing up, the Sunday roast was the highlight of the week, when the family would all sit down together. It’s the same with my stepchildren Zach and Olivia, as my wife Sas’s Australian family love Sunday roast. When they were very little, a single rack of lamb was enough for all of us, not any more!” “It was the big one because Mum (Jill) and Dad worked so much. Running the restaurant was a seven-day-a-week job,” says Jack. “Sunday roast was the meal they wanted us to eat together as a family, which…

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