Now being served in Michelin- starred restaurants Mijn Keuken in Wouw, Joelia in Rotterdam, Tribecca in Heeze, and – Nastrium, in Helmond( no Michelin star but named in the Michelin guide as a new potential)
Marcus Fergusson and his wife Penny Nagle, who make Horsington’s famous “Renegade Monk” cheese at Feltham’s Farm down on the marsh, have scored international success by penetrating three top-end Michelin -starred restaurants in the Netherlands, plus one other Dutch restaurant named in the Guide as a potential star venue.
Their aroma-rich cheese is twaddling with personality and flavour. It has won numerous awards at international and national shows, including Best Food producer at the WDP Food and Farming Awards, Gold in the Taste of the West Awards and Silver (twice) in the British Cheese Awards, all in 2019. Not bad, since they only started in 2017.
For the technically minded, it’s an organic, soft rind washed (in ale), blue cheese, made using locally sourced organic milk. For the non-technically minded it’s a cheese for grown-ups to be enjoyed with an English white wine, Sauternes, Barsac or Montbazillac, and can also be gently baked and used in imaginative recipes – see the renegade Monk website. https://www.felthamsfarm.com/our-cheese/
It’s no surprise that the Dutch have taken to it, as the cheese is inspired by continental soft cheeses such as Epoisse, and Marcus and Penny are delighted that their Somerset take on it has made it to the top table.
Locally, you may find it in Andrew Barclay’s or the Charleton Horethorne Village Shop, plus markets in Frome and Bridport. Or you can call at the farm and ask if there’s any for sale. 01963 370857
So Well done Marcus and Penny – Horsington’s ambassadors!
