April Meal of the Month: Baked Camembert
April Meal of the Month: Baked Camembert with Rosemary, Garlic & Sourdough
As the chill of early spring lingers and the evenings call for something indulgent, Baked Camembert takes centre stage as our Meal of the Month here at The Tack Room in Newmarket. Rich, gooey, and deeply comforting, it’s the perfect dish for sharing — whether you're joining us for a relaxed lunch or tucking into something warm and indulgent before your main.
A Cosy Classic to Share
There’s something wonderfully sociable about a whole baked Camembert — especially when it arrives bubbling and golden from the oven, accompanied by toasted sourdough and seasonal chutney. It’s a dish that invites you to slow down, tuck in, and enjoy every warm, melty mouthful.
At The Tack Room, we serve our baked Camembert with a touch of rosemary and garlic, alongside freshly toasted sourdough and a dollop of house-made chutney — perfect for sharing (or not).

Tack Room Recipe: Baked Camembert with Garlic & Rosemary
Want to recreate that warm, melty magic at home? Here’s our go-to recipe for the perfect oven-baked Camembert — ideal for an Easter weekend starter or a cosy night in.
Ingredients (Serves 2–3 as a starter):
- 1 whole Camembert (approx. 250g)
- Confit garlic
- A few sprigs of fresh rosemary
- 1 tbsp olive oil
- Crusty sourdough or French baguette, for dipping
- Optional: red onion chutney, fig jam, or spiced apple compote
Method:
- Preheat the oven to 180°C (160°C fan) / Gas mark 4.
- Prepare the cheese: Remove plastic wrapping from the Camembert and place it in a terracotta bowl. Score the top of the cheese in a criss-cross pattern.
- Add flavour: Tuck slices of garlic and small sprigs of rosemary into the slits. Drizzle with a little olive oil.
- Bake: Wrap the cheese in baking parchment and bake in a terracotta bowl for 15–20 minutes, or until the centre is soft and gooey.
- Toast your bread: While the cheese is baking, slice and lightly toast your sourdough or baguette.
- Serve: Remove the cheese from the oven and serve immediately, still warm, with toasted bread and your chutney or jam of choice.
The Perfect Pairing
Baked Camembert is rich, creamy and earthy — ideal for pairing with something crisp and refreshing. We recommend a chilled Sauvignon Blanc or a glass of sparkling English wine, both available from our wine list here at The Tack Room in Newmarket.
Perfect for Spring Grazing
Whether you’re sharing a bottle and a few small plates with friends, or starting off a celebratory Easter meal in Newmarket, baked Camembert is a dish that feels like a hug in food form.





