The Bull’s Goat’s Cheese and Tomato Starter

Goat’s cheese, Medwyn’s tomato, Welsh black truffle & oregano

Up the ante at your next dinner party with The Bull’s delicious Goat’s cheese starter; packed with bold flavours this innovative dish promises to add a little theatre to your evening. Settled within the seaside town of Beaumaris, this 100% Welsh starter is a favourite at the Loft Restaurant and thanks to Head Chef, Andrew Tabberner’s easy to follow recipe, you can now whip it up at home.

Serves: 4

Difficulty: Tricky but worth it

Perfect for: Dinner Party


Goat’s cheese  

  • 150g local soft goats cheese 
  • 20g welsh rapeseed oil 
  • 25g homemade truffle oil 
  • 6g Sea Salt (blitzed to fine powder)

Whip the ingredients together and leave to firm in the fridge before weighing into 30g balls and setting again in the fridge.

Tomato essence 

  • 2½ kg cherry vine-ripened tomato (roughly chopped stalks reserved)                                                                
  • 1 stick celery, finely chopped                                  
  • 1 small shallot, finely chopped                            
  • half fennel bulb, finely chopped                              
  • 1 small garlic clove, finely chopped                        
  • 2 sprigs thyme, roughly chopped                            
  • 4 leaves tarragon, roughly chopped              
  • A handful of basil leaves, roughly chopped                  
  • 1 tbsp demerara sugar                                              
  • 2 pinches cayenne pepper                                        
  • 5 drops Worcestershire sauce                                
  • 3 drops Tabasco sauce

Blitz all together and leave to strain through a muslin cloth.


  • Add 1 drop of red colouring to strained tomato liquid and 5g of veggie-gel (a vegetarian setting agent) per 100ml of liquid
  • Bring to the boil and cook for 2 minutes to activate the veggie-gel
  • To avoid melting the cheese, leave the tomato essence to cool
  • Using a cocktail stick, dip the cheese into the tomato mix and leave on a tray to set
  • Serve with chopped tomatoes tossed in a tomato vinegar and sea salt, sliced radish and oregano all dressed in a small amount of the truffle oil
  • Finish with a grating of welsh black truffle


The Bull at Beaumaris
2017-08-10T13:55:32+00:00 July 24th, 2017|