Chef’s Special: Twice baked double Gloucester soufflé

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Local cheese is the star of this tasty recipe from Stroud’s exciting new venue, The Malthouse Bar & Kitchen. The recipe, devised by Head Chef, Ryan King, is currently on the Christmas menu at The Malthouse, but you could try recreating it for yourself as an impressive starter for Christmas Day…

Makes 6


200ml (7fl oz) whole milk from Jess’ Ladies Organic Dairy Farm
2 slices onion
1 bay leaf
good grating of nutmeg
60g (2¼oz) butter
45g (1¾oz) flour
150g (5½oz) double Gloucester, grated from Jonathan Crump or Godsell’s Artisan Cheeses
3 eggs, separated, from Overton Organic Eggs
250ml (9fl oz) double cream from Jess’ Ladies Organic Dairy Farm


  1. Preheat the oven to 180°C/gas mark 4. Heat the milk with the onion, bay and nutmeg until boiling. Immediately take off the heat and leave for 30 minutes to infuse. Remove the bay leaf and onion.
  2. Melt 10g (½oz) butter and use it to brush the inside of six deep ramekins or ovenproof teacups.
  3. Melt the rest of the butter in a heavy-bottomed pan and stir in the flour. Cook for 45 seconds. Take off the heat and stir in the milk a little at a time. When it has all been added, set the pan back on the heat. Stirring all the time to stop lumps forming, bring the milk up to the boil. It will thicken a lot. Cook gently for two minutes then take off the heat. Stir in three quarters of the cheese, plus the egg yolks and plenty of seasoning.
  4. Whisk the egg whites until stiff but not dry, and fold a large spoonful into the cheese mixture to loosen it. You need to do this while the sauce is still warm. Fold in the rest, then divide between the ramekins. Place in a roasting tin and add enough boiling water to come halfway up the sides. Bake for 20 minutes until risen and set. Leave the soufflés to sink and cool completely (you can make them the day before and store in an airtight tin in the fridge).
  5. Run a knife round each one and, giving it a good shake, turn it out. Place upside down into a gratin dish (one large or six small dishes). Twenty minutes before you want to eat, sprinkle on the rest of the cheese. Heat the cream, season it well and pour it over the soufflés to coat. Put in an oven preheated to 220°C/gas mark 7 and bake for 10 minutes or until puffed and golden.

Housed in a historic mill on the A46 next to the Malt House Antiques Emporium, The Malthouse Bar & Kitchen serves a selection of Anglo-American cuisine alongside speciality cocktails, coffees and freakshakes. With its fabulous industrial art deco styling, comfy sofas live music and movie nights, it’s the perfect place to unwind. The Malthouse Bar & Kitchen is open Sun & Mon 10am-4pm, Tues-Thurs 10am-5pm, Fri & Sat 10am-10pm.