Come and see us at St Nick’s market for lunchtime raclette or one of our mouthwatering cheese toasties. Served 11-2.30pm on Wednesdays.

We use West Country Ogleshield made by Jamie Montgomery for our raclette which is served with grilled new potatoes, spicy baby gherkins and pickled onions.  Read Mark Taylor’s review.

Our toasties are made using Hobb’s House “Shepherd’s Loaf” and also a sourdough made by Mark’s Bread, Gorwydd Caerphilly and a swiss onion salad.

“Very soon the whole cut edge of the cheese, including the rind, blistered and bubbled, and the room filled with a mildly cheesy, nutty, smokey smell. Picking up the cheese and holding it with its toasted surface facing upwards at an angle of 45 degrees away from him, he executed a rather delicate downward movement with a broad-bladed knife that scraped all the melted cheese off on to a tendered hot plate. As I was the guest, I was handed the first plate and told to eat up the raclette while it was still hot. The plate also contained gherkins, hot boiled potatoes and onion salad. When I had finished, my plate was put back in the fireplace to warm up until it was again my turn to be served.”

Peter Graham, Classic Cheese Cookery

A big thanks to our friend William Oglethorpe for enabling us to bring his inspired raclette and toasties from Borough Market to Bristol.