Rind
One cheese room, one wood fire, four courses
Nothing matches. Try another dish or clear the filter.
The room
Everything cut, wrapped and baked on the premises
How we cook
Four courses and nothing spare.
Rind is a cheese room that happens to have a kitchen attached. The menu is short on purpose: four courses, one cheese list that changes when something ages past its moment, and a fire that only ever cooks what it is good at. We buy whole wheels and cut them in front of you. We do not do tasting flights for two, deconstructed anything, or a menu that runs to eleven pages.
We buy whole wheels
Thirty at a time from six farms, and we pay for the rind we throw away. It is the only way to get a cheese good enough to serve on its own.
We cut it in front of you
Every board is cut to order at the pass. You can watch, and you can ask which wheel something came from.
We cook over one fire
A wood fire and nothing else. No induction, no combi oven, no menu item that needs a microwave to be right.
On the board today
Wheels change. This is why.
We do not publish a fixed cheese list, because a list that is printed in January is a lie by March. What follows is what is ageing well this week — ask at the pass and we will tell you what is two weeks from its moment.
“If it is not good enough to eat standing up at the pass, it has no business on a board.”
Hard
Aged cheddar, 14 months
Crumbly, sharp, made two valleys over. Our default and our argument with everyone.
Soft
Burrata, pulled to order
Thirty-two hours from milk to ball. It arrives warm and it goes fast.
Bloomy
Camembert, baked whole
Baked in the oven until the rind gives. Cream sauce, mustard seed, a spoon.
Fresh
Ricotta, drained overnight
For the dumplings and for nothing else. Under-seasoned ricotta is a waste of milk.
Blue
Four blues, one flight
Not for the faint-hearted and not hidden either. We will not serve you one you will not like.
Butter
Cultured, churned here
Eighty-two percent, salted by hand, on every plate that leaves the pass.
Four courses, one price
The set menu
To begin
Sourdough & cultured butter
Three-day ferment, Maldon, and butter churned in the room next door.
- Sourdough
- Cultured butter
- House pickles
$39.00
Add to the table
The middle
Baked camembert
The whole wheel, baked until the rind gives, with a cream sauce.
- Baked camembert
- Mustard seed
- Oatcakes
$39.00
Add to the table
Something sweet
Honeycomb ice cream
Cut comb, cultured cream, a little sea salt. Finished at the table.
- Honeycomb ice cream
- Cut comb
- Sea salt
$39.00
Add to the tableBefore you come
Everything worth asking.
The room takes twenty. We hold six tables back for walk-ins every night, so booking is not required — but on a Friday or Saturday it is worth it.
Yes, corkage is fifteen a bottle, two bottles maximum. We will open it properly and bring proper glasses.
Tell us before you order. Almost everything on the menu is dairy, and our fried items share a fryer, so we will be straight with you about what we cannot separate.
Two or three plates, honestly described as such. The cheese room is the point of this place, and we will not pretend otherwise.
We take over the whole room for up to thirty, seated or standing, with a set menu agreed in advance. Get in touch and we will send the details.
Yes, and most people do. We wrap in wax paper rather than plastic, and we will cut you a proper wedge rather than a supermarket block.
What people say
We have been here since 2016.
“The only cheese board I have ever been genuinely jealous of. They cut the cheddar in front of you and it is a completely different cheese from the same wheel.”
Marguerite Oyelaran
Regular, every second Thursday
“Took my parents, who are impossible, and they have not stopped talking about the honeycomb ice cream. The set menu is exactly the right length — four courses, none of them an encore.”
Tomas Reiner
Booked for an anniversary
“I work from the corner table on Tuesdays. Nobody rushes you, the coffee comes back without asking, and I have never once been sold a cheese I did not like.”
Aoife Brennan
Working lunch, twice a month
One dining room
Find the door.
Behind the old cheese market, through the arch. Twenty covers, a pass you can see from every table, and no reservations desk in the way.
Today
Unit 4, Old Cheese Market The Arch, London E2
Tuesday to Saturday 12:00 – 23:00 Closed Sunday and Monday
+44 20 7946 0112