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How far can you make the last ingredient in your fridge stretch? Krug Champagne and Michelin-starred chef Ollie Dabbous have undertaken a culinary mission to find out. This September they’ll be launching a private Seasonal Table dinner centred around one key ingredient - and you’re invited.
Following previous incarnations of Krug’s single ingredient dinners, this edition revolves around the humble pepper. We were kindly given a preview of the dinner, which will be held on September 26, and it was truly staggering what Dabbous was able to craft from start to finish, centering canapes and a four course meal around the vibrant vegetable.
Hosted in a branch of sustainable food supplier Natoora, the meal is naturally paired Krug’s bubbling champagnes.
Highlights of the meal included a decadent tempura soft-shell crab covered in a paste of fresh green peppercorns, charcoal cooked Herdwick lamb and Romano pepper combination and a surprisingly delightful hot chocolate imbued with argan oil, red chili and sage.
Krug has previously hosted similar dinners in the past, each focused on a core ingredient with previous editions highlighting the power of the egg, potato and fish.
The experience was born out of Krug founder Joseph Krug’s approach to champagne production, as he believed that every individual vineyard plot was equivalent to a single ingredient within the brand’s champagne. Just as Krug was dedicated to “respecting the individuality of each plot and its wine”, the Seasonal Table dinners became a way for leading chefs to pay homage to a single key ingredient - taking Krug’s ethos beyond champagne and into the rest of the meal.
The pop up will take place on September 26 at 7.30pm, with tickets priced at £250. The experience will begin at Hans’ Bar & Grill with canapes and glasses of Krug fizz, before moving onto Natoora for the main event: a bespoke four course dinner courtesy of Ollie Dabbous with a generous helping of champagne to boot.
Tickets can be booked via Clos19 here.
