Serving ideas

• Mixed British charcuterie platter

• British cheese

• Pickled walnuts

• Fresh figs

• Mixed nuts

• Dried apricots

• Honey

• Crackers

• Bread sticks

• Cornichons

CHOOSING YOUR BOARD

Choose your board - there are some great Acacia and Olive Wood boards out there but if you don’t have anything to hand you can just as easily use a baking tray lined with baking paper.

PREP YOUR MEAT & CHEESE

Always allow cheese and charcuterie to come to room temperature before serving. if you’re prepping in advance, make sure you cover the slices before putting them in fridge to keep them fresh. Play around with the thickness or slices - choose from smaller individual salamis to large diameter pre sliced salamis. Adding air dried hams like Hartgrove Coppa and Bresaola adds variety and can be wrapped around breadsticks or pickles.

BOWLS & RAMEKINS

Use small bowls or ramekins to hold jams, chutneys and honey or even spicy, spreadable Nduja.

ASSEMBLY

Start with the larger items first. Play around with sizes and thickness of slices of the salami. For Blue Cheese and medium goats cheese, crumbling an edge of the cheese looks great, or try slicing firm white cheese into triangles for pieces which are easy to pick up. Fill gaps with crunchy walnuts, sweet fig quarters and thin slices of apple for acidity.

BREAD & CRACKERS

Mix up your cheese and charcuterie board with a variety of crackers, crispbread, sliced pitta and mini breadsticks which can be used to wrap Hartgrove Coppa or Bresaola around.