Alex James
@alexjameshq
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Following
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Chairman of the Cheeseboard.
Oxfordshire
Joined April 2011
My new book, OVER THE RAINBOW: Tales From an Unexpected Year comes out on December 5th, and is available to pre-order now from @Waterstones. @ParticularBooks @PenguinUKBooks @Waterstones
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It’s Britpop Cheese Hub Bangers, Vol. 4, by Nelson: We’re buzzing to keep the vibes alive in the Cheese Hub at @thebigfeastival 2025. Catch Nelson spinning tunes at the #CheeseHub, Sunday from 1830!. MUSIC: Jamiroquai - Cosmic Girl (Tom Belton Remix)
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RT @PardonMyTake: Tuesday night max woke Big Cat up with a flashlight at 2am because he thought we were going to get sued. @forthepeople ht….
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My bees have been busy, and the honey is in 🍯. It’s golden, gloriously gooey, liquid gold from a thousand flowers. Straight from the hives on my farm - It’s country magic in a jar. Limited edition: For sale in the #CheeseHub at @thebigfeastival. When it’s gone, it’s gone.
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Swing by The Cheese Hub for some proper Britpop-inspired goodies – Our own limited edition Honey, tees, jackets, lighters, trucker caps, Alex’s book, ear defenders for all ages and more…. #CheeseHub #DownOnTheFarm @thebigfeastival #Bigfeastival #WhatsNotToLove
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Welcome to @thebigfeastival 2025. We're stacked and excited to welcome you. Join us at the #CheeseHub for a #Britpop and a Steakation sandwich. We’ve got music, mischief, and more flavours than backstage rider. It’s a proper knees-up in my field - just how we like it.
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All salad and herb ingredients are hand-picked fresh daily from Alex’s polytunnel. Come to the Cheese Hub we’ll be serving up our festival favourite 90-day aged Steakation Sandwiches all weekend at The Big Feastival. (5/5)
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This year, with the heat and the drought, the fruit has never tasted so sweet. Topped off with fresh basil from the herb garden, this dish is a seasonal delight, a taste of our farm, brought to you for this showcase event after a summer of hard work. (4/5)
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Accompanied by cherry tomato varieties including, sakura, sun lemon, sun gold, sun chocolate, black cherry, sun green, red alert, all tried and tested over the years and nurtured since April in our polytunnel. (3/5)
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These delicate leaves pack some punch on the finish with notes of wasabi/horseradish & pepper. (2/5)
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PART 3: Our 90 Day Aged Sirloin Steakation Story:. To seal the deal we have our favourite spicy leaves; purple and golden frills mustard, mizuna and rocket from Alex’s vegetable garden. (1/5)
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Come to the #CheeseHub, where we’ll be serving up our festival favourite 90-day aged Steakation Sandwiches all weekend at @thebigfeastival. MUSIC: Bruno Furlan - Bongoloco, featured on Naomi's Blue Monday Mix, Vol 7: #BigFeastival. (4/4)
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Blue Monday is both sweet and salty. The edible rind carries a little bitterness, and its gentle acidity marries with the marmitey umami kick you get from all good blues. It also bears the sixth taste, kokumi, so it’s everything all at once. (3/4)
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Cheese lovers get ecstatic about blue cheeses, as it’s the only thing that we eat that contains all six distinct flavours we can taste at once. (2/4)
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In LOVE with this new trend! . NGL this was lowkey kind of hard, but I think it turned out super pretty! . Also feel like it's giving fallout or the backrooms. right?
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PART 2: Our 90 Day Aged Sirloin Steakation Story:. We pair Hannan’s 90-day aged sirloin beef steaks with our 90-day aged award-winning Blue Monday cheese. Our Blue Monday is a six-dimensional hypercheese made with Shepherds Purse in Yorkshire. (1/4)
Our 90 Day Aged Sirloin Steakation Story. We first met @MeatPeter (Peter Hannan) at a Mark Hix lunch all about salt - not just seasoning, but preservation, ageing & flavouring meat. What came next? A game-changing steak. #CheeseHub #TheBigFeastival (1/4)
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And if that wasn’t enough… next up: the story of Blue Monday. Because what pairs better with 90-day aged sirloin than 90-day aged blue cheese?. Stay tuned… . #CheeseHub #WhatsNotToLove (4/4)
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Salt + finely tuned temp, humidity & UV = supreme dry-aged beef. That’s the magic behind our 90 Day Aged Steakation Sandwiches - served all weekend at the Cheese Hub. Come hungry. Leave converted. @TheBigFeastival #DownOnTheFarm (3/4)
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Hannan Meats age their sirloin for 90 days in a Himalayan salt chamber. Through ionisation, the salt’s negative ions balance the meat’s positive ions, delivering a unique, sweet, rich flavour. The science of mouthwatering. #CulinaryDelights (2/4)
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Our 90 Day Aged Sirloin Steakation Story. We first met @MeatPeter (Peter Hannan) at a Mark Hix lunch all about salt - not just seasoning, but preservation, ageing & flavouring meat. What came next? A game-changing steak. #CheeseHub #TheBigFeastival (1/4)
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4 more sleeps until we see you all in the #CheeseHub @thebigfeastival 2025. Re-issuing from yours truly, Britpop Blue Monday Vol. 1 Spotify playlist. Cheers: MUSIC: The Charlatans - The Only One I Know.
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Always curious and full of energy, Beagles turn every walk into an adventure 🐾🎉.
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Join us at the #CheeseHub next Sunday for another blinding DJ set from Woody Cook. Check out his #CheeseHubBangers Spotify playlist Vol 7: MUSIC: Faithless - Insomnia
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So excited Seb Fontaine and Tall Paul's Syrup takeover of the cheese hub is back baby back for Friday night 2025 at @thebigfeastival. #FlashbackFriday . Don’t forget to bring your syrups #Feastivalnightlife #WhatsNotToLove #BigFeastival
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