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Premier Coventry hotel go ‘down on the farm’ to celebrate local partnership

Staff at Coventry’s premier hotel have gone ‘down on the farm’ to see how one of their most popular products is made as part of a successful 12-month partnership with a local business.

The Telegraph Hotel in Coventry has been serving Berkswell Cheese to guests from across the world at its all-day restaurant Forme & Chase since it opened last year and it has proved the most popular item on the cheese board.

The ewes milk cheese is produced just six miles from the hotel – so the family run business invited hotel staff along to one of its cheese making sessions.

Berkswell Cheese, is an established dairy business that’s been in operation for over 30 years. Stephen Fletcher, 59, his son George, 24, and dad Peter, 85, lead the team who produce the cheese at Ram Hall Farm on the Berkswell Estate in the village of Berkswell in Warwickshire.

Six generations of the family have worked at Ram Hall Farm, with the family’s links to the farm first beginning in 1881.

Amy Windsor, general manager of the Telegraph Hotel, said: “As a local business proud of its roots in Coventry and Warwickshire, we’re keen to celebrate locally sourced produce and showcase it in our restaurant.

“Berkswell Cheese literally fits the mould.  Stephen and his staff at Ram Hall work incredibly hard to provide fantastic cheese that not only enables us to cut down on the number of miles the food travels from farm to plate, but also treats our guests to their unique and tasty flavours.  The design of the Telegraph Hotel celebrates our local heritage and it is great to be able to include local heritage foods in our menu.

“We’re keen to explore further opportunities to expand our relationship with Berkswell Cheese, and look forward to working with them in the future.”

Stephen Fletcher, manager of Berkswell Cheese, said: “As a family business, we pour our heart and soul into our work and it was great to welcome our like-minded partners at the Telegraph Hotel to see the cheese making process and the human investment into the product that eventually leads to hotel visitors tucking into a cheeseboard!

“There’s a journey behind every food item, and alongside Amy and her staff we want visitors to Coventry and Warwickshire to enjoy eating local and supporting businesses like ours as we endeavour to provide them with a one-of-a-kind food experience.

“We value our supplier to client, and landlord to tenant, relationships immensely, and are also grateful to the Berkswell Estate for their ongoing support.”

Luke Wignall, head chef at the Telegraph Hotel, said: “The Berkswell ewes milk cheese has great quality, is blessed with a fantastic shelf life and is incredibly consistent. Its authentic, creamy texture and rich flavour goes down a real treat with our guests.”

The Telegraph Hotel has 88 individually designed air-conditioned bedrooms available to prospective guests, including a penthouse suite with its own private terrace & hot tub.

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