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Exotic Spices, Food and Technology
13

Back in September I was at an exquisite event at Hurlingham Club Quintessentially Epicure to taste some of the loveliest culinary food samples under one roof. Held within the exquisite surrounds of the Hurlingham club in London, the event brings together leading brands in gourmet fine food and drink for two days of epicurean bliss, all fully created by some of the worlds most celebrated connoisseurs.

I had invite to both days, but only managed to go on the Friday and to be honest I did not want to leave the event because it is not easy to leave behind the amazing samples from some of the best Master Chefs in the world, as well as some of the very finest wines and spirits from across the globe.

Hurlingham Club

The Book
Sadly i was not one of the VIP guests that receive The Big Book, but I did come away with Quintessentially Reserve which is a handpicked collection of the best travel Destinations. However, I do need to save up for a long time before I can afford one of the most amazing destinations listed in the book. The Culinary Experience listed in the Book features some of the finest exotic food from around the globe.

Here is the list of some of the Michelin Starred, and highly acclaimed in London and around the world. The Chefs for the occasion were:
Marcus Wareing - Berkeley (London)
Heinz Beck - Apsley (London) Lapergola (Rome)
Phil Howard - The Square (London)
Bret Graham - The Ledbury (Notting Hill, London)
Helen Darroze - The Connaught (London) -Helen Darroze Restaurant (Paris)
John Camphell - Coworth Park (Ascot)
Shaun Hill - The Walnut Tree (Abergavenny, Wales)
Giorgio Locatelli - Locanda Locatelli (London)

Along with these there were some of the finest Chocolate from Europe and Caviar from Imperial Caviar.  I must say that the samples from Imperial Caviar was one of the highlights of the evening with Champaign in one hand and some generous portion of most exquisite caviar in the other really made the evening very memorable.

To my wife - these black slimy fish eggs don't sound that appealing. However, for me they are shipped straight from heaven. So what's the big deal about caviar? Here is what  went on at the caviar tasting at Hurlingham club.

As for my wife, I affectionately call her a pleb palate since she is more likely to be caught salivating over a nice scotch fillet steak than salmon roe. However, for me to go to a caviar tasting in the name of research is an understatement.

I used to buy these expensive eggs in the past when they were around £20 per 100grams and only came from Iran and Russia. However, now over here in Europe some farmers have got very clever and produce good tasting Caviar without endangering this amazing Sturgeon spices.

CAVIAR is a natural product; it is rich in lecithin and vitamins A, B, and D as well as many other valuable minerals. However one does not need to be an expert in its medicinal properties to appreciate its taste. Gourmets differentiate between three nuances in taste, namely Sevruga Caviar, Oscietra Caviar, and Beluga Caviar.

For centuries Caviar has been regarded as one of the greatest delicacies, enjoyed by early Persians, Greeks and even in Imperial Rome.  Following 20 years of research caviar farms have mastered the rearing of Sturgeon and contribute to the preservation of this majestic Fish.

Check out ImperialCaviar.co.uk for some better explanations for range and the verity of Caviar available to buy on-line this Christmas.

 
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