Food-wise, Barnet really is on a bit of a roll. As well as long-standing award-winning businesses like Victoria Bakery, the burgeoning food court at the back of The Spires and Hopscotch and their loose-leaf tea, we now have Union Street Cheese.
Focusing on artisan cheeses, Union Street Cheese offers a comprehensive selection from around Britain with some European classics. I made the most of this British bias trying some Berkswell with Warwickshire ewes’ milk and Harbourne Blue, a tangy goats’ milk blue. This was before settling on Baron Bigod from Suffolk, Britain’s only raw milk Brie de Meaux style cheese and the magnificently complex Gouda-like Old Winchester, aged for 18 months.
Along with the cheeses, they also offer a tempting range of crackers and preserves, carefully selected to compliment the cheeses, and farmhouse butter. They are even looking to stock vegan cheese.
The pair behind Union Street Cheese are Suzy Osborne and Mark Roberts from East Finchley. Suzy has been working as a school secretary in Hendon and Mark was with the Royal Navy as a marine engineer for 25 years before getting into cheese.
As well as all the gorgeous cheese and other treats, it’s also a sign of the continued rejuvenation of Union Street.
Monday to Saturday 10am to 5pm