San Giuliano Biscuits are made with only natural ingredients and a firm favourite at King’s. After preparation, the dough is rolled out on a marble table with a wooden rolling pin. Then it is cut into shapes and placed in special moulds. The biscuits are then cooked for 12 minutes in an oven, left […]
Blinis Recipe with Keta Caviar Recipe from Chef John Williams – Ritz Hotel London. To make 5 delicious blinis you will require the following: 250g Strong White Flour 250g Buckwheat Flour 6 Eggs – Separated 30g Yeast 568mi (1pt) Warm Milk 288g Crème Fraiche Salt Method Bring the milk to blood temperature and mix with […]
Pumpkin Cupcakes with Maple Frosting. A tasty recipe from House Beautiful by Ina Garten The perfect way to utilise our delicious Boyajian Maple flavour extract. Ingredients Cupcakes 1 cup all-purpose flour 1 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. kosher salt 1 tsp. ground cinnamon 1/2 tsp. ground ginger 1/2 tsp. ground nutmeg 2 extra-large eggs, at room temperature (8 oz.) […]
Andrew Phillips Introduces Caviar Specialist Laura King for the Boodle’s online event: caviar talk & tasting experience. Laura King is the founder of King’s Fine Food, she is widely regarded as the UK’s leading caviar expert and known to many as the Queen of Caviar. King’s Fine Food is proud to offer the finest farmed […]
Laura King introduces San Giuliano Sicilian Marmalades – San Giuliano Sicilian Marmalades are all hand-made to an ancient family recipe. All the citrus fruits for these marmalades are organic and hand-picked in their prime from the abundant groves of the San Guiliano 22-acre estate on the Eastern coast of Italy.
Andy Hayler’s Restaurant Guide – Ritz – King’s Fine Food was thrilled to have been mentioned in Andy’s latest menu review for the Ritz Hotel in London King’s Belgian Oscietra Caviar “Cornish turbot fillet from a large 8 kg fish, cooked in brown butter and served with a champagne sauce and Belgian oscietra caviar supplied by […]
Aquitaine Caviar Tasting with Laura King – Caviar Specialist Laura King talks about the King’s Fine Food Aquitaine Caviar. Aquitaine (Baerii) – Country of Origin: France Aquitaine produces the eggs after 5 years. It has a nutty sea taste with low acidity, and ranges from a steely grey colour, similar to Sevruga, to jet black. Aquitaine, […]
Laura King, caviar specialist looks at the history behind caviar importing into the UK, 100 years ago.
