Category Archives: King’s Fine Food Blog

Charity Skydive Event

20th October 2019 at Headcorn Aerodrome Skydivers jump to it to raise £9,500 for the neurosurgical department at St. George’s Hospital, Atkinson Morley Wing. A team of 9 made a leap of faith as aerial dare-devils in the first skydive in aid of the John King Brain Tumour Foundation. The group took the plunge from 12,000 […]

John King Brain Tumour Foundation Fundraising Event

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 […]

How to Serve your Caviar

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 Recipe by Gourmet Food World

Beet and Goat Cheese Risotto A classic risotto gets a boost of colour and flavor 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

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 […]