Weekend brunch board

Home Recipes By Product Black Bomber Weekend brunch board


  • Black Bomber
  • Red Storm
  • Green Thunder
  • Fig & Apple Chutney
  • Pear, Date & Cognac Chutney
  • Apple, sliced
  • Dates
  • Blueberries and strawberries
  • Dried apricots
  • Sliced smoked ham or vegetarian alternative
  • Mortadella or vegetarian alternative
  • Seeded baguette, sliced
  • Pistachios, unshelled
  • Natural cashew nuts
  • Handful of fresh chives, trimmed


  • Take the cheeses out of the fridge for at least half an hour to allow them to reach room temperature.
  • Remove the sticky labels from the cheeses and cut into wedges or cubes (please see our cutting guide for step-by-step instructions) before placing them on the sharing board. We like to present the wedges with the wax on to add a splash of colour.
  • Place the jars of chutney on the sharing board (or decant them into bowls if preferred).
  • Add the sliced apple, blueberries, strawberries and dried apricots, plus the baguette slices.
  • Separate and gently fold the slices of smoked ham and mortadella (or vegetarian alternatives) and place them on the board.
  • Garnish with the pistachios, cashews and fresh chives, then serve.