Goat Flight: Cheese and Somerset Wines Tasting


A unique experience in a unique setting. Sample our award-winning goat cheeses, pitted against their cow-based cousins, and paired with wines from Somerset’s best vineyards. In between rounds, take a tour of the farm, meet the goats, and learn from experts about the arts of cheese and wine making.


Hosted by our very own cheesemaker (and TV star) Sarah Davies, alongside West Country wine expert Andy Watson, the flight will feature the farm’s award-winning cheeses, expertly paired with Somerset wines from the region’s best vineyards.

You may have already experienced the magic that happens when a mature Cheddar and a crisp Sauvignon Blanc combine on your palate. But have you done this Somerset style? On the farm where the cheese is made, where you can look the goats in the eye? Where the wine has come from over the hill, not from the other side of the world. Everyone is talking about goats and Somerset wines. Find out why!

This event has limited spaces and sells out quickly, so book now to secure your place.

The Cheeses

Our lovely British Toggenburg goats produce deliciously creamy milk which is ideal for cheese making. Sarah has developed a range: from traditional soft cheeses to goaty takes on classics like Brie and Halloumi. And of course, mature Cheddar.

We believe in ethical farming so the goats go outside in summer (and whenever the weather is dry) and live in cosy, straw filled barns in the winter. We don’t use any pesticides or artificial fertilisers on our grass meadows, from which we make hay or haylage to feed them in the winter.

Ebbor Gorge Goat Brie

Mature Burcott

The Wines

Somerset has a burgeoning wine scene that is quickly gaining recognition for its distinctive wines. The region’s cool climate and varied terroir are well-suited for growing a range of grape varieties, particularly those used in the production of sparkling and white wines. The most commonly planted grapes include Chardonnay, Pinot Noir, and Bacchus, which thrive in Somerset’s mild summers and benefit from the slow ripening period that enhances their aromatic complexity.

The local wineries in Somerset are celebrated for their craft and innovation, often using traditional methods blended with modern techniques to create unique flavours. Somerset wines are known for their crisp acidity and vibrant fruit notes, with many wineries focusing on producing high-quality sparkling wines that rival those from more established wine regions. The region’s commitment to quality and sustainability has also led to a rise in organic and biodynamic practices among its vineyards, further solidifying Somerset’s reputation as a notable wine-producing area in the UK.


19:00 – Sparkling Intro

A quick introduction from your hosts, Sarah and Andy, accompanied by a flute of finest Somerset bubbles.

19:15 – Round One: Cheddar Header

It’s cow versus goat as we collectively decide what goes better with a dry Somerset white: our mystery guest traditional mature Cheddar, or Sarah’s goaty remix – the award-winning Burcott mature.

19:45 – Meet the Goats

They live next door. Food metres, not miles! A quick tour of the barn and dairy with Sarah trying to cram everything she wants to say about goats into 15 minutes.

20:00 – Round Two: Let it Brie

A deep dive into soft cheese, exploring this popular style, originally stolen from the French, then established as a Somerset speciality, then chèvre-d up by Sarah into the delicious Ebbor Gorge goat brie. Includes fascinating insights to the production process.

20:30 – Should I Stay or Should I Goat?

We’ve timed the event so you can eat before, after, or not at all. The pairings are rounded off with some delicious accompaniments – crackers, breads, fruits and chutneys – but this is more of a tasting than a feeding event. If you’re ploughing a field or running a marathon tomorrow, you might want more. Either way, you’re welcome to stick around, sit inside or out our café / bar and order drinks afterwards.

Your Hosts

Sarah Davies

Sarah has been perfecting her range of award-winning goat cheeses since she and husband Ian took on their 42 acres of pasture at Wookey.

Sarah grew up on her small family-run farm in the Brendon Hills in Somerset. The family farmed a beef suckler herd, grew crops and let grass and stables to local farmers. Her mother always kept one or two goats and so Sarah needed no convincing as to the merits of keeping them.

Sarah worked as a music teacher for 10 years and is passionate about teaching children where healthy, nutrient dense food comes from. She is also striving to farm in a nature-friendly way.

Andy Watson

With over 25 years experience in the world of wine, Andy now collaborates closely with esteemed dining establishments, luxury hotels, and cruise ships, matching their wine lists with their diverse menus.

Andy has travelled the world visiting vineyards and tasting wine, and has particular passion for the exciting wine scene developing on his home turf, the West Country.


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