As Spanish-language television blared out the news, they sat down to plates piled with shredded gouda cheese, plantains and stuffed cornbread patties.

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There was a bison tartare, which came buried under a soft-boiled quail egg, and was meant to be mixed all together with the gouda cheese and rosemary mustard vinaigrette that were included.

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Here cheese-maker Alastair Pearson takes 90, 000 litres of milk a year from five biodynamic farms and turns it into enormous rounds of nutty, muslin-wrapped cheddar, creamy brie, Swiss-style mountain cheese, gouda and mature, tangy tomme.

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He hits the quintessential barbecue dishes, pork ribs and beef brisket, but also planked camembert cheese, soft-shell crab sliders, bacon wrapped prunes stuffed with gouda, porchetta, Thai chicken skewers, Korean beef tacos, lobster, shrimp, oysters, Cambodian style chicken, Argentinean, Brazilian and Peruvian dishes, even grilled Angel food cake.

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