Twice-baked Cheddar Soufflé

These soufflés have been made in the thousands in our restaurant, and are without a doubt our most popular dish. The standard version is this cheese soufflé but we also do variations – smoked haddock or wild garlic are both big favourites.

The twice-baked method makes soufflé-making much less stressful – you precook them and then just need to scatter with cheese and pour over some cream before you bake a second time and serve. It works really well for us in the café, and it makes it