AFICIONADOS of our iconic Grasmere Gingerbread® have long savoured its culinary versatility. It may be enjoyed on its own, dunked into freshly brewed coffee, served warmed with vanilla ice cream or spread with our own award-winning, handmade Cumberland Rum Butter.
Grasmere Gingerbread Crumbs® are also used to add spicy-sweet oomph to homemade burgers, banana bread, fruit loaves, crumble toppings and trifles.
Truly, our unique 171-year-old cross between a biscuit and cake made from a secret recipe has been stimulating food palates since its invention by Victorian cook Sarah Nelson in 1854.
Now, thanks to a London-based food entrepreneur’s passion for running up and down the mountains of the Lake District, Grasmere Gingerbread® has found its way onto the menu of Pick & Cheese in London.
“I discovered Grasmere Gingerbread® after running past a long queue of customers outside The Grasmere Gingerbread Shop in Grasmere,” explained Mathew Carver, Director of The Cheese Bar which has Pick & Cheese outlets in London, Berlin and will open in New York next February.
“When I subsequently visited their second shop in Hawkshead and one of their team told me he always ate Grasmere Gingerbread® with cheese, I knew fate was calling,” he said.
Fast forward a few months and Grasmere Gingerbread® is now being served with a Stilton-like Northern Irish cheese called Young Buck at his Pick & Cheese eateries in Camden Market and Seven Dials, near Covent Garden in London.
“The combination of Young Buck cheese and Grasmere Gingerbread® hits every note - sweet, savoury and seriously moreish,” said Mathew.
“The combination of Young Buck cheese and Grasmere Gingerbread® hits every note - sweet, savoury and seriously moreish,” said Mathew.
Young Buck Stilton like Cheese with Grasmere Gingerbread® is a divine combination.