Programme .. all talks start at 10.30am
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There are monthly lunches, held on the 4th Monday of the month except for Christmas Lunch, which will be on the 1st Monday of the month. Lunches will be held at the Jolly Crofters.
Dates in 2026 are: 26 Jan, 23 Feb, 23 March, 27 April, 25 May, 22 June, 27 July, 24 Aug, 28 Sept, 26 Oct, 23 Nov, 7 Dec. The occasional talk details are below |
9th March 2026 10.30am
Simon Proctor
"The World of Stilton Cheese"
Simon Proctor spent nearly a decade as Managing Director of Tuxford & Tebbutt, one of the country’s traditional Stilton makers. His time there gave him a deep understanding of British food heritage, protected-origin products, and the craft of artisan dairy production. Since then, he has continued to build a career in manufacturing and leadership, with a particular interest in quality, innovation, and developing people.
"In this 45-minute talk, I’ll take you on a guided journey through the world of Stilton cheese — one of England’s most celebrated and tightly protected regional foods. We will begin with its origins in the early 18th century, exploring how a small Leicestershire village gave its name to a cheese that would become a national icon. I’ll touch on the traditions that shaped its reputation, from early coaching-route commerce to the refinement of blue-veining techniques that give Stilton its distinctive character.
We’ll then look inside the modern dairies to understand how Stilton is made today: the careful handling of pasteurised local milk, the role of Penicillium roqueforti, the piercing process, and the patient maturation that develops its unique flavour and texture. Alongside this, I’ll explain the regulations that protect Stilton’s authenticity, including its PDO status and the work of the Stilton Cheesemakers’ Association in safeguarding standards, heritage, and consumer trust.
Finally, we’ll consider the market today and the trends shaping Stilton’s future — from artisanal innovation to export opportunities and the growing interest in regional British foods.
This session is designed to be informative, light-hearted, and full of surprising insights into a cheese that is far more complex — and far more historic — than many realise."
Simon Proctor
"The World of Stilton Cheese"
Simon Proctor spent nearly a decade as Managing Director of Tuxford & Tebbutt, one of the country’s traditional Stilton makers. His time there gave him a deep understanding of British food heritage, protected-origin products, and the craft of artisan dairy production. Since then, he has continued to build a career in manufacturing and leadership, with a particular interest in quality, innovation, and developing people.
"In this 45-minute talk, I’ll take you on a guided journey through the world of Stilton cheese — one of England’s most celebrated and tightly protected regional foods. We will begin with its origins in the early 18th century, exploring how a small Leicestershire village gave its name to a cheese that would become a national icon. I’ll touch on the traditions that shaped its reputation, from early coaching-route commerce to the refinement of blue-veining techniques that give Stilton its distinctive character.
We’ll then look inside the modern dairies to understand how Stilton is made today: the careful handling of pasteurised local milk, the role of Penicillium roqueforti, the piercing process, and the patient maturation that develops its unique flavour and texture. Alongside this, I’ll explain the regulations that protect Stilton’s authenticity, including its PDO status and the work of the Stilton Cheesemakers’ Association in safeguarding standards, heritage, and consumer trust.
Finally, we’ll consider the market today and the trends shaping Stilton’s future — from artisanal innovation to export opportunities and the growing interest in regional British foods.
This session is designed to be informative, light-hearted, and full of surprising insights into a cheese that is far more complex — and far more historic — than many realise."
