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- With No2 Pound Street -

New for 2022 is the Wine Bar run by local cheese and wine shop No2 Pound Street, based in Wendover.

Their wine experts will take your taste buds on a journey with their range of wines from the UK and beyond. Don't forget to order a cheese and charcuterie board to compliment your wine!

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No2 Pound Street was established in 2010. It is a British cheese and wine shop with delicatessen. Based in the market town of Wendover, Buckinghamshire, in the heart of The Chilterns, No2 grew quickly to become Buckinghamshire’s premier Artisan ‘go to’ British Cheese Shop.

No2 only sources British Artisan and Farmhouse cheese. The team of cheesemongers regularly travel the length and breadth of the U.K. to find, taste and bring back the finest cheese the country has to offer. At No2 you will find cheese not sold anywhere else as it is from small producers. It is very much part of the ethos of No2 to support small producers that employ only the best ethical and environmental practices and to coin a phrase, if it is not sustainable it is not obtainable.

Wine is either bought directly or sourced from small producers all over the World. There is a fabulous range of English wines that are all very much hand made. The sparkling English selection easily rivals some of the best European sparklers. If you prefer a classical Bordeaux or a Portuguese organic white, you will also easily find these at No2. In the shop you will find a team of wine gurus on hand that will gently guide you to through the wines without being stuffy. 

No2 Pound Street are also training partners with The Academy of Cheese. The Academy Of Cheese (AoC) is an exceptional platform of learning that helps teach people about a food that predates recorded history. Another mission for the team of Mongers is to spread the word on curd. Too long have we suffered the blight of mass produced, manipulated and extruded factory made cheese. Artisan cheese is best as all the ingredients used are natural. Many factory made cheese are lack lustre in appearance and their only taste is born through the use of adjunct flavour enhancing cultures.

James the Head of Cheese at No2 writes a column for Speciality Food Magazine. He is an academician with The Royal Academy of Culinary Arts and member of the Specialist Cheesemakers Association.

Shop Awards: The British Cheese Awards Best New Cheese Shop. Cheesemonger Education Champion – Speciality Food Magazine.

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