En vogue! Michelin chef Claude Bosi reveals he's serving British cheeses over French ones at his establishments as customers pick homegrown alternatives over foreign ones

• British cheeses now make up half the cheese board at his renowned restaurants

It is the dawn of a transformation in British cuisine, Michelin-starred chef Claude Bosi has revealed, with French cheeses making way for homegrown product.

According to the French chef, British cheeses now make up half the cheese board at his renowned Bibendum restaurant and all at his Brooklands establishment.

‘The evolution of cheese here has been amazing,’ he told The Telegraph.

‘Using British cheese is an easy choice, but when I came to England 25 years ago there was hardly any choice. The best cheese at the time was a cheddar or a bit of Stinking Bishop.’

Bosi arrived as head chef at Overton Grange in 1999, before opening and gaining two Michelin stars at Hibiscus in the market town of Ludlow the following year.

It is the dawn of a transformation in British cuisine, Michelin-starred chef Claude Bosi (pictured) has revealed

He also has two Michelin stars for both Bibendum, in South Kensington, and Brooklands at The Peninsula, overlooking Hyde Park.

The chef said he arrived at a time when the general attitude towards food was ‘eat, work, go home’.

In other words, not about enjoying ‘a large plate of cheese with a glass of wine’.

But over the years he has seen the change in demand and quality.

Even a decade ago, Bosi served very few British cheeses across his restaurants.

Now, his cheese boards are 50 per cent French and Italian produce and the rest from Britain.

‘We have a Davidstow cheddar that is one of the best ever – as good as a 48-month-old Comté if not better,’ said Bosi.

According to the French chef, British cheeses now make up half the cheese board at his renowned Bibendum restaurant and all at his Brooklands establishment (stock photo)

Cheese in a specialist cheese shop in Cark in Cartmell, Cumbria

According to Bosi, customers have become ‘so demanding’ for British cheeses, which has encouraged farmers and producers to ‘put more time in’ to what they make.

And this has had an effect worldwide.

Since 2019, no country has had more cheeses in the Top 16 of the World Cheese Awards than the UK.

‘They want to see what British food is about and British cheese is now an easy sell for them,’ Bosi told the publication.

‘Customers are 100 per cent more open to British cheese than they were 15 years ago. After all, a great cheese is a great cheese, wherever it comes from.’

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