Skegness Blue End-of-Summer Menu

Summer may be drawing to a close, but there's still some sunshine to be enjoyed yet! Whether you're planning a weekend barbeque to make the most of the remaining fair weather, or moving indoors to host an elegant end-of-summer dinner party, our blue cheese menu is light, delicious, and sure to delight your guests — with Skegness Blue as the star.

From exciting appetisers to delicious main dishes and decadent desserts, when it comes to throwing your next get-together, we've got you covered…

Get inspired with our seasonal end-of-summer menu that celebrates Skegness Blue. Balancing its bold, tangy richness with crisp freshness, rich red meats, and delicate sweet flavours, this menu brings together a range of textures to highlight our creamy blue cheese without being too heavy.

Starter / Appetiser

Skegness Blue Cheese & Fig Crostini with Honey & Walnuts

A delicious appetiser with depth in every bite. This delightful flavour combination contrasts the creamy, tangy richness of Skegness Blue against the natural sweetness of ripe figs and honey. The walnuts add an earthy crunch, while a sprinkling of thyme lifts the dish and brings a herbal brightness.

Ingredients (serves 4–6 as appetiser):

• 1 baguette, sliced into thin rounds
• 150g (5 oz) creamy Skegness Blue
• 2 tbsp cream cheese or mascarpone (to whip with the blue cheese)
• 4 fresh figs, sliced into wedges
• 50g (½ cup) walnuts, lightly toasted and crushed
• 2 tbsp runny honey
• Fresh thyme leaves

Instructions:

1. Preheat oven to 180°C (350°F). Arrange baguette slices on a tray, drizzle with olive oil, bake 6–8 mins until golden.
2. In a bowl, whip Skegness Blue with mascarpone/cream cheese until smooth.
3. Spread mixture on toasted crostini.
4. Top with a slice of fig, sprinkle walnuts, drizzle with honey, and finish with thyme.
5. Serve warm or at room temperature.

Main Course

Grilled Steak with Skegness Blue Cheese Butter & Charred Summer Vegetables

Elevate a classic pairing: the smoky char of grilled steak meets the luxurious melt of blue cheese butter, for a dish bursting with decadent umami flavour.

Ingredients (serves 4):

• 4 ribeye or sirloin steaks (about 250g each)
• Salt & pepper
• Olive oil
• 2 courgette, sliced lengthwise
• 2 bell peppers, quartered
• 1 bunch asparagus, trimmed
• 1 lemon
• For the Blue Cheese Butter:
• 100g (3.5 oz) butter, softened
• 70g (2.5 oz) Skegness Blue
• 1 tsp chopped fresh parsley
• ½ tsp cracked black pepper

Instructions:

1. Mix butter, Skegness Blue, parsley, and pepper until smooth. Roll in parchment into a log and chill until firm.
2. Season steaks well, rub lightly with oil. Grill or pan-sear to desired cook (3–4 mins per side for medium rare).
3. Rest steaks under foil.
4. Toss vegetables with olive oil, grill until charred but tender. Squeeze lemon over them.
5. Slice a disk of blue cheese butter onto each hot steak so it melts. Serve with charred vegetables.

Salad

Watermelon, Skegness Blue Cheese & Mint Salad

Juicy, chilled watermelon delivers a mild and refreshing sweetness, while Skegness Blue adds a salty, creamy punch that transforms the fruit's flavour. Cooling herbal notes are introduced by the mint, while chilli provides a playful heat. Skegness Blue is the savoury spark that ties the dish together.

Ingredients (serves 4):

• ½ medium watermelon, cubed
• 100g (3.5 oz) Skegness Blue, crumbled
• Handful fresh mint leaves, torn
• 2 tbsp toasted pumpkin seeds (or pine nuts)
• 1 small red chilli or pinch of chilli flakes
• Dressing: juice of 1 lime + 2 tbsp olive oil

Instructions:

1. Place watermelon cubes in a wide shallow dish.
2. Scatter crumbled Skegness Blue and mint leaves.
3. Sprinkle pumpkin seeds and chili.
4. Whisk lime juice and olive oil; drizzle over salad just before serving.

Dessert

Skegness Blue Cheese & Pear Panna Cotta

A dessert that showcases the softer side of Skegness Blue. A silky panna cotta that's delicately infused with our creamy blue cheese, providing a subtle savoury complexity without overpowering its creaminess. The texture and flavour profile works beautifully with poached pears.

Ingredients (serves 6):

• 300ml (1¼ cups) double cream
• 200ml (¾ cup) whole milk
• 70g (2.5 oz) Skegness Blue cheese
• 60g (¼ cup) sugar
• 3 sheets gelatine (or 2 tsp powdered gelatine)
• 2 ripe pears
• 250ml (1 cup) white wine
• 2 tbsp honey
• 1 cinnamon stick

Instructions:

1. Soak gelatine in cold water (5 mins).
2. Heat cream, milk, sugar gently until steaming. Add Skegness Blue cheese, stir until melted and smooth.
3. Remove from heat; stir in gelatine until dissolved. Pour into ramekins. Chill 4 hrs minimum.
4. Peel, core, and slice pears. Poach in wine, honey, and cinnamon until tender (10–15 mins). Cool.
5. Unmould panna cotta (dip ramekins briefly in hot water if needed). Serve with pear slices and a drizzle of syrup. Garnish with candied nuts or a crisp biscuit.