1. Caviar on Pumpernickel with Sour Cream

    Caviar on Pumpernickel with Sour Cream

    Tartines de Caviar à la Crème Aigre recipe from epicurious

    Active time: 25 min Start to finish: 25 min


      • 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 osetra)
      • Garnish: fresh chervil or chopped fresh chives


      1. Force eggs through a sieve into a small bowl and gently toss with onion.
      2. Trim 36 pumpernickel slices to 1 1/4-inch squares, then top each with 1/2 teaspoon sour cream, 1/2 teaspoon egg, and 1/2 teaspoon caviar.
    Cooks' notes:
    • Eggs can be boiled 2 days ahead and chilled. Mince onion and add to egg within 1 hour of serving. • Pumpernickel squares can be cut 1 day ahead and kept, wrapped tightly in plastic wrap, at room temperature.
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  2. Amedei chocolate and hazelnut torte by Black Star Pastry

    Amedei chocolate and hazelnut torte by Black Star Pastry

    Amedei chocolate and hazelnut torte by Black Star Pastry

    Serves 20


    100g Amedei Toscano Black Chocolate 66%, melted
    Edible gold leaf, to decorate* 


    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 Chocolate finely chopped
    50ml glucose syrup
    540ml pure cream

    Gianduja ganache

    400g Callebaut Milk Chocolate, 
    finely chopped
    300g chocolate hazelnut paste (such as Nutella)
    300ml pure cream
    Toscano mousse
    300g Amedei Toscano Black Chocolate 66%, finely chopped
    2 egg yolks
    45g caster sugar
    350ml thickened cream
    95g egg whites (about 2½ eggs)

    Chocolate glaze

    1 cup pure icing sugar
    2 tablespoons Dutch cocoa powder, sifted
    1 teaspoon glucose syrup
    1–2 tablespoons warm water


    To make dacquoise, preheat oven to 200°C. Line 4 baking trays with baking paper. Draw a 20cm x 30cm rectangle on each piece of baking paper.

    Sift icing sugar and cocoa into a bowl. Add almond meal and stir to combine.

    Using an electric mixer, beat egg whites in a clean, dry bowl until soft peaks form. Gradually add caster sugar, 1 tablespoon at a time, and beat until sugar dissolves and meringue is thick and glossy. Add icing sugar mixture and use a metal spoon to gently fold until just combined. Divide among prepared trays. Using a palette knife, spread meringue over rectangles. Sprinkle evenly with chopped hazelnuts. Bake for 25 minutes, swapping trays halfway through cooking, until dacquoise is dry to touch. Cool.

    To make Chuao ganache, place chocolate and glucose in a heatproof bowl. Place cream in a large saucepan over high heat. Bring?to boil. Pour over chocolate mixture and stir with a metal spoon until chocolate melts and the mixture is smooth. Pour into a 20cm x 30cm plastic container or roasting pan. Set aside until ready to assemble.

    Meanwhile, to make Gianduja ganache, place chocolate and hazelnut paste in a heatproof bowl. Place cream in a large saucepan over a high heat. Bring to boil. Pour over chocolate mixture and stir with a metal spoon until chocolate melts and the mixture is smooth. Set aside for 15 minutes to cool.

    To make Toscano mousse, place chocolate in a heatproof bowl set over a saucepan half-filled with simmering water (make sure bowl doesn’t touch the water). Stir with a metal spoon until chocolate melts. Remove from heat. Set aside for 15 minutes to cool slightly.

    Combine egg yolks and sugar in a heatproof bowl set over a pan half-filled with simmering water (ensure the bowl doesn’t touch the water). Whisk for 5 minutes or until pale and creamy. Remove from heat. Whisk the cream in a bowl until soft peaks form. ?Add melted chocolate and one-quarter of whipped cream to egg yolk mixture and fold to combine. Gently fold in remaining cream.

    Using an electric mixer, whisk egg whites in a clean, dry bowl until firm peaks form. Gently fold into chocolate mixture.

    Place a dacquoise sheet over set Chuao ganache in a plastic container. Spoon over one-third of Gianduja ganache and spread with a palette knife. Top with one-third of Toscano mousse. Repeat layering with remaining dacquoise sheets, ganache and mousse, finishing with a dacquoise sheet . Spread melted chocolate over dacquoise. Cover and place in the freezer overnight to set. Turn onto a clean work surface. 

    To make the glaze, combine icing sugar and cocoa in a heatproof bowl. Stir in glucose and water until a thin paste forms. Place bowl over a saucepan half-filled with simmering water (make sure bowl doesn’t touch the water). Cook, stirring, for 2–4 minutes or until the temperature of glaze reaches 40°C on a candy thermometer. Remove from heat. Pour over top and sides of torte.

    Set aside for 30 minutes to set. Transfer to a plate. Using tweezers, decorate the top of torte with gold leaf.  

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  3. Roe to Perdition - Andy Hayler's restaurant guide

    Roe to Perdition - Andy Hayler's restaurant guide

    I wanted to learn more about caviar and was lucky enough to spend a couple of hours with Laura King, founder of Kings Caviar, which is the largest UK supplier.

    They supply restaurants including The Fat Duck and The Ritz and stores such as Harrods and Fortnum & Masons. We did a comparative tasting of quite a few different types from both Belgium and China.

    These days wild caviar is outlawed in order to preserve stocks, so any caviar you can legally buy is farmed. The largest suppliers are the Chinese, but there are also farms in several other countries. There is even notionally one in the UK, though apparently that appears to be more of a holding pen for Polish caviar than a true farm.

    There are 26 different species of sturgeon, and almost all of these have at some point been used for caviar, as well as hybrids. However, beluga (the largest freshwater fish in the world), oscietra and sevruga are the most prestigious, while baerii, which matures much quicker than beluga, is used for entry-level caviar. The hybrid kaluga is similar to beluga and can be nearly as expensive.

    Of the caviars that I tried I particularly liked the Belgian beluga.

    Read more of Andy's reviews at www.andyhayler.com 

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  4. Beet and Goat Cheese Risotto Recipe

    Beet and Goat Cheese Risotto Recipe

    Beet and Goat Cheese Risotto Recipe by Gourmet Food World

    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: 
    Cook Time: 
    Total Time: 
    Yield: 4 servings


    • 2 tbsp unsalted butter
    • ½ cup yellow onion, diced finely 
    • 1 ½ cups arborio or carnaroli rice
    • 1/3 cup dry white wine 
    • 2 medium red beets
    • 4 or 5 cups stock (vegetable or chicken is fine)
    • 3 tablespoons heavy cream
    • 4 oz. fresh goat cheese
    • Kosher salt and pepper to taste
    • Fresh parsley or basil, for garnish 


    1. Peel the beets and shred them coarsely using a food processor or a cheese grater. 
    2. Heat up the butter in a medium saucepan over medium heat, then add the onion and a pinch of salt. Cook, stirring until the onions are soft and translucent. Add the beets and cook until tender, about 5 minutes. 
    3. Add the rice and stir, coating the grains fully until they're shiny and warm. Add the wine and stir, until its fully absorbed (about 1 or two minutes will do). 
    4. Add the stock 1/2 cup at a time, bringing it to a soft simmer (you might need to adjust the heat every so often), stirring. Once the liquid is absorbed, add another ½ cup of stock. Taste every so often to see if you need more salt, and continue adding the stock, half a cup at a time, always stirring with a wooden spoon, making sure the rice doesn't stick to the bottom of the pan. 
    5. Just before all the final liquid evaporates, stir in the cream. Cook until all the liquid is absorbed and the risotto firm but creamy. If you need to, add more stock, 1/4 of a cup at a time. 
    6. Serve the risotto in four plates and top with goat cheese crumbled in coarse pieces. Garnish with fresh parsley or basil.
    Acquerello Rice from King's Fine Food

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  5. Boyajian Orange Cinnamon Crumb Cake

    Boyajian Orange Cinnamon Crumb Cake

    Orange Cinnamon Crumb Cake

    2 cups all-purpose flour

    1 cup sugar

    1/2 cup vegetable oil

    2 tsp. baking powder

    2 tsp. Boyajian Orange Oil

    1 large egg

    1/2 cup milk

    1/2 tsp. salt

    2 tsp. cinnamon

    Preheat oven to 375 degrees.

    Grease a 9 x 1 1/2 -inch round cake pan.

    Using a spoon mix together flour, sugar and vegetable oil in a large bowl. The mixture should be lumpy.

    Remove 1/2 cup of mixture and set aside for crumbs.

    In a separate bowl, mix egg and milk.

    Add this to original mixture, along with the salt, baking powder, and Boyajian Orange Oil.

    Mix by hand, this too will be lumpy.

    Pour into greased pan.

    To crumb mixture, add the cinnamon.

    Sprinkle the crumbs on top of the batter, then sprinkle the top with a touch more cinnamon.

    Bake for 20-25 minutes or until a cake tester inserted comes out clean.

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  6. Climb Kilimanjaro in aid of the John King Brain Tumour Foundation

    Climb Kilimanjaro in aid of the John King Brain Tumour Foundation

    Mount Kilimanjaro

    Climb Kilimanjaro in aid of the John King Brain Tumour Foundation 27th Feb to 8th March 2020

    Join Holly King for a challenge you’ll never forget and help us raise funds to advance treatment and research into Brain Tumours!

    Take on a fantastically-rewarding trek up Mount Kilimanjaro, the highest mountain in Africa and one of the largest free-standing mountains in the world. Trek past glaciers and ravines, and take in the awe- inspiring views across Tanzania, before you reach the summit.

    Event details

    • Distance
      Approximately 12-18 kilometres per day

    • Route
      Lemosho – 7 days trekking within an 11-day trip.

    • Date
      27th Feb to 8th March 2020

    • LocationTanzania

    • Registration fee£500

    • Minimum age
      You must be 18 years or older to register for this event

    • Fitness
      To take on this challenge you'll need to be fit and do some training

    • Fundraising target
      There are different funding options, which offer you the flexibility to meet the cost of the trip and fundraise. Whatever

      you choose, we will be there every step of the way.

      Our support for you

    • A bespoke John King Brain Tumour Foundation t-shirt.

    • One-to-one support from one of our experienced team who will help you put together a plan that works for you

    • A Welcome Pack including a fundraising handbook and training plans.

    • Any extra materials you need to reach your fundraising target.

      This trek will be delivered by 360 Expeditions a highly acclaimed company, operating expeditions to all corners of the world. Their expeditions are led by elite and professional guides. Many of these guides have spent multiple seasons at high altitude. Many have summited Everest. For more information on 360 Expeditions and their ethical travel policies, visit their website

      Have a question about this event? Get in touch with us at events@kingsfinefood.co.uk or call Alison Houghton on 07931 316278

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  7. £15,000 raised

    £15,000 raised

    Thank you for all your support at the fundraising golf day event.

    We raised a staggering £15,000 for such a worthy cause The John King Brain Tumour Foundation.


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  8. Sky Dive at Headcorn Aerodrome

    Sky Dive at Headcorn Aerodrome

    Headcorn Aerodrome, Shenley Road, Headcorn, Kent

    TN27 9HX Sunday 1st September 2019

    Take the plunge of a lifetime with our Skydive at Headcorn Aerodrome and raise money for the John King Brain Tumour Foundation. An intoxicating thrill, a free-fall of 10,000ft in a tandem skydive with an expert instructor - what a rush!

    On Sunday 1st September 2019 supporters will don jumpsuits and climb to 12,000 feet in an aircraft over the Kent countryside before taking the leap of a life-time.

    The jump involves free-falling for around 30–40 seconds before the canopy opens. You will then spend around 5 minutes enjoying the ride and the views before landing back at Headcorn Aerodrome.

    This is a tandem jump, so you will be strapped to a qualified instructor and all tuition is given on the day.

    To take part in this exhilarating experience, participants are asked to raise £750, which includes all skydive costs. All profits go directly to the John King Brain Tumour Foundation.

    What the day consists of:

    A training session to help prepare you for the jump

    A dizzying ascent 12,000ft up into the air

    An instructor to jump in tandem with you

    A plunging rush of adrenaline and a parachute-controlled descent

    We'd love you to join in the fun!

    We will support you with your fundraising, to ensure your funds raised are sky-high!

    Important Information The sport is governed by regulations from the British Parachute Association (BPA). For safety, we cannot accept men over 14½ stone (92kgs) and women over 13½ stone (86kgs) and you may be weighed during registration. You must be at least 16 years old. Under 18’s require written parental consent. Everyone must sign a declaration of fitness and anyone 40 or over must have their declaration signed and stamped by their GP. There is no upper age limit.

    Please contact Alison Houghton for more information and to get signed-up.

    Email: events@kingsfinefood.co.uk Call: 07931 316278

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  9. William Curley Mint Truffles

    William Curley Mint Truffles

    Mint Truffles

    Makes 80 Chocolates

    Recipe: Infused Cream Chocolate Ganache

    To Decorate: 500g Toscano 65% Dark Chocolate (to temper) Cocoa Powder

    Equipment: Flat tray lined with non-stick baking paper.

    Infused Cream

    260g Whipping Cream

    5gFresh Mint

    Chocolate Ganache

    340g Toscano 70% (finely chopped)

    260g Infused Cream

    40g Invert sugar

    50g Unsalted Butter (at room temperature)

    30g Lemon juice

    First, prepare the infused cream:

    1. Place the mint into a clean container.

    2. Boil cream and pour over the infusing ingredient. Cover with Clingfilm and allow to infuse for at least 2 hours. When the infusion is ready, prepare the ganache:

    3. Place the weighed chocolate into a metal bowl.

    4. Strain and reweigh the infused cream. Place into a saucepan and add the invert sugar. Bring to the boil.

    5. Pour the boiled cream onto the chocolate and mix until combined.

    6. Add the softened butter and mix until fully combined and emulsify with a hand-blender.

    7. Allow to semi set at room temperature.

    8. When set, put into a piping bag lined with a 12mm nozzle. Pipe bulbs onto the prepared tray and leave to fully set.

    To finish: Temper the 65% dark chocolate. Cot each chocolate with the tempered chocolate and roll in cocoa powder.

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  10. The Waterside Inn, Bray

    The Waterside Inn, Bray

    We just couldn't resist sharing this image from Chef Fabrice, using the King's Fine Food Oscietra Caviar.

    Thank you, chef.

    Flaked Devon Crab with velvety pea puree, 'Chase' vodka pearls and Oscietra Caviar, dill coulis. The first course on their current Menu Exceptionnel.

    'Reliability and the finest ingredients work hand in hand with producing superb results at the Waterside Inn, that’s why we only choose King’s Fine Food Caviar’. Chef Patron Alain Roux

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