Many thanks to all who attended the John King Brain Tumour Foundation event recently held at Fortnum & Mason in Piccadilly. Big thanks to neurosurgeon Tim Jones from St George’s University Hospitals NHS Foundation Trust Brain Surgeon Henry Marsh CBE and amazing support from Tony Woods of Garden Club London. We have raised over 200K already and on […]
Following on from the Amedei Chocolate experience Chef Ken Hom enjoys a selection of the King’s Fine Food Caviar. Oscietra, Imperial, and Platinum.
A big thank you to Chef Ken Hom for sharing some time on his visit to the UK at the Dorchester Hotel. Our first tasting for the afternoon was with the award-winning Amedei Chocolate, was enjoyed by all.
What a delightful afternoon well spent with Interior Designer Penny Allen – Caviar tasting with the Caviar Queen herself Laura King.
How to Serve Your Caviar Ideally, we recommend that your caviar should be served chilled. Once removed from the fridge the caviar may be transferred to Mother of Pearl dishes or consumed directly from the container. Placing your dish or container on crushed ice not only looks more appealing it will help to prolong the […]
Beet and Goat Cheese Risotto A classic risotto gets a boost of colour and flavour with the addition of vivid beets and a dose of cream! Finish it off with a tangy chèvre for the perfect iteration of a fresh beet and goat cheese risotto recipe. Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes […]
Amedei chocolate and hazelnut torte by Black Star Pastry Serves 20 INGREDIENTS: 100g Amedei Toscano Black Chocolate 66%, melted Edible gold leaf, to decorate* Dacquoise 1¼ cups pure icing sugar 40g dark cocoa powder 250g almond meal 300g egg whites (about 8 eggs) 1 cup caster sugar 50g chopped hazelnuts Chuao ganache 425g Amedei Chuao […]
Tartines de Caviar à la Crème Aigre recipe from epicurious Active time: 25 min Start to finish: 25 min INGREDIENTS 2 large eggs, hard-boiled 1/4 cup minced white onion 1 cocktail pumpernickel loaf 1/2 cup sour cream 150 g caviar (5 ounces; preferably oscietra) PREPARATION Force eggs through a sieve into a small bowl and […]
