The world’s first “conveyor belt cheese bar” is now open
By Joanna Sarah-Freedman
13 Sep 2019
2m
Anyone who’s ever dreamed of having all the dairy they could ever eat delivered to their face in an endless, magical, cheesy loop can finally wake up happy. For the first time ever, fromagophiles finally have a place to call home, all thanks to the world’s first conveyor belt cheese bar. The modern world is truly wonderful.
Opening in the Seven Dials area of London’s Covent Garden, Pick & Cheese is a punnily titled eatery that promised to change the game for how we binge on dairy. Providing a stunning 25 varieties of cheese from around the UK, the restaurant allows customers to pull up one of the 38 stools and sit at the bar, as a 40-metre long conveyor belt whisks delicious tangy triangles under their noses.
Cheeses are categorised by a multi-coloured plating system, which prices portions from £2.95 to £6.10. Included on the menu are Cornish Gouda, Yorkshire Pecorino and Red Leicester, as well as an enviable selection of cured meats. Even if the sight of revolving cheese doesn’t make your mouth immediately drool, there is an extensive off-belt range, including a four-cheese grilled cheese and a whole baked Waterloo to whet your appetite.
Love cheese? Here’s our epic 4 Way Sheet Pan Grilled Cheese:
Speaking to CNN Travel at the opening of the restaurant, founder of The Cheese Bar Matthew Carver said:
“At Pick & Cheese we want to show that cheese and wine bars don’t have to be boring and can be enjoyed by everyone, whether you’re dropping in for a quick plate of British cheese and a glass of something unusual, or settling in for a cheese flight and a bottle of natural wine. We’re looking forward to switching on the belt and loading her up with our pick of the country’s most exciting small producer cheeses.”
The launch follows Carver’s previously successful venture at The Cheese Bar in Camden Town, which specialises in a slightly more orthodox approach to seriously cheesy cooking. If Pick & Cheese proves a success, who knows the future of the cheese-restaurant industry could be headed.
