The Last Parsnip

A Truly Unbelievable Dining Experience from Chef Bryce Chartwell

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Cheeses To Die For

I'm often asked why I chose to dedicate my life to gastronomy. After all, coming from a comfortable, and some would say filthy rich, family I could have plumped for a far less challenging career. Ultimately for me it came down to the thrill of uncovering  moments of food-related delight, and to the pleasure of sharing those findings with the less well informed patrons of my restaurants. And some of my most rewarding areas of gastronomic enlightenment  have always come from rare, artisanal cheeses.

At The Last Parsnip we feature a selection of the most exceptional and challenging cheeses available today. We're constantly seeking out new varieties, and pushing our guests beyond their comfort zones. (All done under the umbrella of an appropriate legal waiver of course).

In the following video we've put together a small tasting platter of our current offerings. There's something for everyone here - from the mildly approachable "Humbrian Poacher" to the positively atavistic Dulce de Letchey.

I do hope you enjoy!

Restaurants To Die For

Operating two restaurants to the same exacting standard on opposite sides of the Atlantic is not easy. Nevertheless it brings a certain sense of satisfaction knowing that guests five thousand miles apart are enjoying the tastes, smells and elements of risk that make the Last Parsnip so special.

For those of you unfortunate souls that haven't yet had a chance to appreciate the delights of the Parsnip in the flesh we've decided to commission a series of videos. The first of these, included below, provides an introduction to all that The Last Parsnip represents. It provides the merest glimpse of what a visit to our restaurants can provide.

I'll be posting more enticing videos over the coming weeks.

Enjoy.