Cheese Fondue Box

A decadently creamy and deliciously smooth melted cheese fondue made from Comté and Morbier cheeses, with Dijon mustard​. Served with accompaniments for dipping:

– Cheese Fondue
– Carrot Râpées Salad – Pickled carrots with a wild cherry vinegar and pistachio dukka
– Diots – Smoked Toulouse sausage sautéed in a rich tomato, white wine, thyme, butter and caramelised onion sauce
– New Potatoes
– Sourdough Demi-Baguette
– Choose to add a one of our black, cast iron fondue set‘s to your order for a truly authentic Alpine experience. You can still enjoy the cheese fondue without one, keeping your cheese warm in a deep bowl.

Delicious enjoyed with a glass of our Les Preludes, Mâcon-Villages

A rich and creamy cheese fondue requires a wine with enough richness and body to compete, but enough fresh acidity to refresh the palate. This white Burgundy combines a creamy texture with zesty lemon notes to cut through the gooey fondue.

Adults need around 2000kcal a day.  

For all allergen, ingredient & nutritional information please follow the below link. Select your chosen dish or menu from the drop down list to view the allergen matrix. Allergens with a tick against them are present in the dish, allergens with an M against them are a may contain risk for the dish. For full ingredient & nutrition information click on individual items within the matrix. For dishes not part of one of set menus, please select ‘food and drink – individual items‘ from the list.

For full ingredients and dietary information please click here.

For best results oven cook. Please note that all ovens are different. These are the recommended cooking instructions but please make sure that all food is piping hot before serving. We’d recommend getting all your dishes out of the fridge and reading through the cooking instructions, so you know when everything needs to go in the oven. Otherwise, sit back, relax and let us do the hard work. Bon Appétit!

Cheese Fondue Box

INSTRUCTIONS

1. Pre-heat your oven to fan oven at 180°C / electric oven at 200°C / gas mark 6.
2. Lightly sprinkle the sourdough baguette with water and bake in the oven for 10 minutes.
3. Remove potatoes from the packing, place on a baking tray and cook for 10 minutes. Alternatively, pierce the film of the new potatoes packaging and heat on full power for 2 minutes (900w), 2.5 minutes (800w) or 3 minutes (700w).
4. While the baguette & potatoes are baking, remove the sausages from their packaging, place on a baking tray and put in the centre of the oven for 15 minutes.
5. Whilst the sausages are cooking, decant the sauce into a saucepan and gently heat until it bubbles, stirring occasionally. Alternatively, decant into a microwavable container and heat on full power for 1.5 minute (900w), 2 minutes (800w) or 2.5 minutes (700w).
6. Peel back the film of the fondue packaging and remove the bag of cheese fondue. Place the cheese fondue, in its bag, into a container with hot water to soften up. Once soft, decant the cheese into a saucepan and gently heat until it bubbles, stirring occasionally. Alternatively, place the bag of cheese fondue into the microwave and heat on full power for 2.5 minutes (900w), 3 minutes (800w) or 3.5 minutes (700w).
7. Meanwhile, mix the carrots before serving, decant into a serving bowl, drizzle the remaining dressing over the top and finish off with a dusting of pistachio dukka on top, add as much as you like.

8. Once the cooking time is up, remove from the sausages from oven and allow to stand for 2 minutes. Carefully slice the sausage into rounds and add to the sauce, stirring through. Take off the heat, pour into a bowl.
9. Carefully empty the melted cheese into a fondue set or your choice of container. Stir well using a whisk or fork.
10. Serve the Diots and Cheese Fondue alongside the Carrot Râpées Salad.

Chef’s Tip:

If you have any leftover fondue, we’d recommend using it as a pasta sauce. If you don’t use all the pistachio dukka, you could also add it to salads or vegetable dishes.