Best of British Dairy
This is how you do an English Breakfast. This box has been packed by Anthony. In normal times he’s a cheesemaker from north London, but since lockdown started his business has changed entirely and he’s now focused on creating a network of small, artisanal producers and raising their profile. He’s determined, like we are, to keep the traditional methods they’ve practised for centuries alive.
He’s sourced traditionally churned raw butter from Fen Farm in Suffolk, creamy raw milk from The Estate’s Guernsey cows, two-ingredient Greek-style yoghurt from Dorset, bright Burford Browns, and a raw Westcombe cheddar.
- 6 Burford Brown eggs
- 2l The Estate Diary Guernsey Whole Milk
- 200g Fen Farm Raw Cultured Butter
- 500g Dorset Dairy Greek-Style Yoghurt
- 200g Westcombe Cheddar