London gets their decadent dairy treat served on ravishing rotations
There are many purposes for conveyor belts: move large objects from one room to another, transport luggage back to their owners, and now, serve cheese. In London, a 40-metre-long cheese rotation belt becomes the centre of attraction, astounding critics and cheese-lovers alike in a curated buffet of dairy indulgence. The World’s First Cheese Conveyor Belt, as Pick & Cheese describes itself, swung its doors open in September and debut an extraordinary dining experience for the lovers of sweet, salty, and mouth-watering goodness.
The cheese haven, which recently opened in Seven Dials Market, stars a marble-and-steel bar that allows 38 enthusiasts to sit down in a satisfying cheesy serving. Menus are lodged at front, giving one a hint of what’s to come. And then, the war. Hands extend to the rotating belt for a solo taste of the restaurant’s curated cheese. There are 25 assortments of cheese, but each heavenly treat happens one plate at a time which, brilliantly, are all colour-coded according to their price.
Pick & Cheese’s Matthew Carver, founder of The Cheese Bar and an obvious fan of cheese himself, sourced out each fine variety from all over the UK. The plated slices are mixed in with an exotic condiment. Imagine this: a glorious mix of ricotta with sherry cherries harmonizing with the mellow flavour. Or a hazelnut-brittle that creates a crunch against the soft texture of coolea. Kinghams are offered with a splosh of walnut fudge for a sweet and salty experience.
The adventure doesn’t stop at lifting the transparent covers. One can take their meals further by requesting for an on-the-spot grilled sandwich, among other add-ons, and may even enjoy a lovely brie and blue cheese ice cream from Happy Endings. And, when there’s cheese, there’s wine. Pick & Cheese pairs this experience with wines from Les Caves de Pyrene for a more sumptuous treat.
What to expect in the cheese parade? A beuvale for those who doesn’t like blue cheese, a cow’s milk Mayfair from Alex and Walker, and bresaola made in Tottenham, among many others. Be prepared for a block of cheddar and gouda as they dart past through. Everything is served in room temperature, to keep the cheeses in their best state.
This cheese parade may be the first of its kind, but its concept is nothing new. In Japan, kaiten-zushi restaurants are common, where a conveyor belt serves colour-coded sushi plates made on the spot by a knowledgeable chef. That’s a fresh, right-off-the-hand treat that every gastronomic adventurer shouldn’t miss.
There’s plenty to go around for everyone, but here’s a tip: when going for specific flavours, keep a watchful eye, extend the hand, and dig in. Otherwise, be prepared to dive into new cheesy adventures with freshly discovered profiles and pairings. www.thecheesebar.com ◼
© This article was first published online in Sept 2019 – World Travel Magazine.