Gizzi Erskine with Comté cheese at Fortnum & Mason

Join Chef Gizzi Erskine at Fortnum & Mason’s Food & Drink Studio, as she creates an indulgent, modern French menu featuring different ages of Comté, inspired by her restaurant The Nitery which will be making a reincarnation at Dalston Yard this summer.

Gizzi Erskine is an internationally acclaimed chef, broadcaster, podcast presenter, and award-winning food writer. Cheffing for over 20 years, she graduated with honours from Leith’s School of Food and Wine, worked around the world and went on to being one of the innovators of London’s underground Guerrilla dining scene.

Gizzi comments: “The admiration of Comté cheese on our cheese boards has exploded over the years, but not many people feel comfortable cooking with it.

“I want to showcase several recipes where Comté is at the forefront of a midsummer menu where it gets showcased as the hero ingredient. I’m so excited to celebrate this delicious cheese at the infamous Fortnum & Mason Food & Drink Studio”.

Comté is an Alpine cheese made from unpasteurized cow’s milk in the Franche-Comté region of eastern France, near the Swiss border.  Comté is characterised and loved for its surprising aromatic richness.

For more than 1,000 years Comté’s methods of production have been based on a co-operative approach and artisan traditions.  Each day it is lovingly crafted in around 153 small village cheese dairies known as fruitières. Often situated in the heart of the village, each fruitière receives the highest quality raw milk from dedicated dairy farms situated within an 8-mile radius to guarantee its absolute freshness.

Tickets are priced at £80 each and can be purchased via Eventbrite.

Friday, 19th July 6.30pm

Tickets £80

3rd Floor Food & Drink Studio, Fortnum & Mason

181 Piccadilly, W1A

For more information visit Fortnum & Mason.

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