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 […]
The steps of caviar processing from the extraction of the caviar to the packing and the end result. 1. The roe is extracted from the belly of the fish. 2. The roe and fat are separated, by rubbing gently through a sieve. 3. The roe is washed in water. 4. The roes are emptied onto […]
We are so happy to say the new chairs have arrived for the McKissock Garden and are now installed for all to enjoy. The famous Brain Surgeon Henry Marsh CBE commissioned the gardens to help with patient recovery however following Henry’s retirement in 2015 the garden was in serious need of some TLC. With the agreement […]
To all you fantastic people who sponsored me. It was amazing but very scary doing the first 40-second free fall. I was first out so had no choice but to leave the plane!! Huge huge thanks for all your wonderful donations. We are hoping as a team to raise £10,000 so well on or way. […]
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 […]
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.
