Blue Stilton: Yes, you CAN drink cheese!

Clawson Farm’s College Project

Walking through the doors of Capital City College at Vincent Square last night felt like stepping into a carefully preserved memory. Between 1988 and 1990, this was where I trained (then named Westminster College of Further Education), and returning – years later – for Clawson Farm’s College Project: a Blue Stilton cook off, brought with it an unexpected rush of familiarity.

The Escoffier Room still carries a certain quiet authority, and as I watched the Front of House students glide across the floor, shoes immaculately polished, I was instantly transported back to my own student days. Back then, I wore a pin-striped A-line skirt and sheer tights – hardly forgiving attire. The sleek black tailoring worn by today’s students felt not just more flattering, but emblematic of how hospitality education has evolved: confident, contemporary, and forward-looking.

That sense of evolution, of honouring the past while actively shaping the future, was at the heart of the evening.

An 80s Cocktail

Despite Clawson Farms’ own Blue Stilton sales growing steadily over the past few years, the wider picture for Stilton is more complex. Consumption has been in long-term decline, as traditional markets – once fiercely loyal – are gradually ageing out. The challenge is not a lack of quality or relevance, but perception: Stilton is still too often seen as something reserved for Christmas, cheeseboards, or a particular generation.

This event existed to challenge that assumption head-on.

Clawson’s aim was clear: to introduce Blue Stilton to the next generation of chefs, pastry chefs and front of house professionals, and to demonstrate that its depth, salinity and complexity make it a powerful, year-round ingredient: equally at home in starters, mains, desserts and even drinks. Crucially, this modernisation is not about abandoning tradition, but protecting it – by ensuring farmers, cheesemakers and PDO-protected products continue to have a future.

Tableside Theatre: Blue Stilton Fondue

If any single moment captured the spirit of the evening, it was the live preparation of a Blue Stilton fondue. A Front of House student – dressed in sharply cut black – stood over mobile flambe trolley, gently stirring a silky emulsion that drew an almost reverential hush from those nearby.

The base was classic: Emmental, Le Gruyère and Sauvignon Blanc. Blue Stilton was stirred through at the end, allowed to melt in rather than dominate. Served with fluffy bread cubes, slices of fresh pear and truffle honey, the result was nothing short of a triumph. Balanced, accessible, indulgent, aromatic – and utterly moreish.

It was a dish that quietly dismantled preconceptions: proof that Stilton can be inclusive rather than polarising, elegant rather than overbearing.

Blue Stilton on the Menu

Elsewhere, Back of House student chefs had presented a formidable range of dishes, each treating Stilton not as an afterthought, but as a central, considered component. The breadth alone was impressive:

• Roast pumpkin soup with Stilton-infused foam and Stilton and herb sourdough;
• Stilton chilli chocolate cupcakes;
• Stilton, walnut, nectarine and white wine basil tart;
• Stilton and asparagus cannelloni with stuffed black Chinese-style bread;
• Savoury cheesecake with candied walnuts, fig jam and pear balls;
• Pan-fried pigeon crown with glacé baby carrots, spiced pear jam, blue cheese tuile, blue cheese parsnip purée and toasted walnuts;
• Twice-baked Stilton and chilli soufflé with chilli jam and candied walnuts;
• And a choux au craquelin filled with Stilton and fig crème diplomat, balsamic pearls, caramelised figs, toasted pecans and honey.

Seen together, these dishes made a compelling case: Stilton is not a seasonal novelty, but a versatile, chef-led ingredient capable of carrying both savoury and sweet applications with confidence whilst adding value to restaurant menus. Stilton’s PDO status, recognisable provenance and bold flavour profile allow chefs – whether in fine dining restaurants or premium gastro pubs – to signal quality, craftsmanship and British heritage. Used intelligently, it becomes an ingredient that can justify higher menu prices, elevate perceived worth, and create dishes with clear storytelling appeal.

Cheese Cocktails, While We Wait

As the judges deliberated, guests were encouraged to explore the remaining cocktails. Alongside the Stilton Sunrise were a Margarita-based serve, a Baileys-and-egg-nog-inspired cocktail, and an espresso martini–style drink that would later take the Front of House award.

Again, the message was subtle but consistent: Stilton belongs wherever flavour matters.

The Judging Panel

The judging panel comprised chef lecturers from Capital City College alongside Clawson Farms’ CEO Bill Mathieson and Farm Director Kim Kettle. When the competitors finally assembled – lined up in immaculate, whiter-than-white chef’s jackets – the moment felt charged with significance.

Kim spoke about tradition, craftsmanship and the responsibility of stewardship. He highlighted the importance of PDO status, cultural heritage, and adding genuine value to menus – not as marketing slogans, but as lifelines for farmers and cheesemakers whose livelihoods depend on continued relevance.

Innovation, in this context, is not disruption: it is continuity.

The Winners are Announced

The Back of House award went to the Stilton and Asparagus Cannelloni with Stuffed Black Chinese-style Bread created by Aritz Valtuena Repes. Judges praised the innovation and technical skill of the dish, but above all its clarity of purpose: Stilton was the hero throughout, handled with confidence and restraint.

The Front of House award went to Prashaki Suthagar for ‘The Blue Hour’ cocktail.  An Espresso Martini- inspired cocktail topped with creamy Stilton and cocoa powder.

And, to my delight, a special, unplanned award was then announced for the Blue Stilton fondue, or “Fonblue”, created by Shiloh Dixon. As Kim observed, it was a dish that even those who claim not to like Stilton could enjoy. Its balance, approachability and tableside theatre showcased an exceptional understanding of both product and guest experience.

From Classroom to Creamery

The three winners, alongside their class cohort, will now visit Clawson Farms’ dairy and cheesemaking facility, spending a day in Melton Mowbray. It’s a prize that neatly connects education with production, ensuring that tomorrow’s chefs understand not only how to use Blue Stilton, but where it comes from and why it matters; from the dairy farmers producing the milk, to the cheesemakers that skillfully adhere to the regulations set out by the PDO.

A Full Circle Moment

Leaving Vincent Square, I was struck by how naturally the evening mirrored my own journey. I once entered these rooms as a student, learning the fundamentals of hospitality. Last night, I returned as a guest, watching a new generation reframe a great British cheese for modern dining.

Clawson Farms set out to show that Blue Stilton is more than a festive fixture on the cheeseboard. Through creativity, education and respect for tradition, they made a compelling case that its future – like the students who cooked and served it – can be both grounded and boldly forward-looking.