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The Fine Print

Krug x Pepper
Krug x Pepper

The stems of a humble shrub echo the nonconformist approach and uncompromising commitment to quality of the House’s founder, Joseph Krug, whose dream was to offer the fullest expression of Champagne, every year, regardless of variations in climate.

Year after year, the House honours the ethos that every plot, as one wine, is in itself a single ingredient in Krug Champagnes – by inviting Krug Ambassade Chefs to interpret a humble single ingredient and imagine delectable pairings with Krug Grande Cuvée and Krug Rosé.

The 2019 single ingredient is diverse and enigmatic, anchored in both land and history. With its many variations, there are today over 50,000 cultivars of the capsicum, all of which trace their lineage to Mexico. From Mexico to the world, the pepper has beguiled us for millennia. Honouring his philosophy of individuality, Krug pays tribute to the unassuming pepper and the many pleasures it can reveal when paired with Krug Champagne.

Natoora
Natoora

Natoora's mission is to revolutionise the food system. Working direct with small-scale growers, they have built a totally transparent supply chain which is actively changing the way food is being farmed and supplied. With their own growing projects in Cornwall and Sicily, Natoora are proving that in making conscious growing choices we don't need to sacrifice sustainability, flavour or craftsmanship in order to feed ourselves.

Suppliers to over 1000 of the most influential restaurants in London, Paris and New York, they are equally determined to educate the general public on the impact of their choices. Everything in Natoora's central London stores - Chiswick, Fulham Road, Portobello & Sloane Square - is radically seasonal and completely traceable.

Menu by Ollie Dabbous
Menu by Ollie Dabbous

CANAPES

Chilled yellow pepper juice with rosewater mocktail
Tempura soft-shell crab with a paste of fresh green peppercorns & marigold
Chicken liver parfait crostini; piquillo peppers with aged sherry vinegar & rosemary

DINNER

A tasting of peppers: grilled, crushed, pickled & fried, with this morning’s ricotta, Barbuto olive oil & sourdough flatbreads cooked over charcoal
Glazed eel with sansho pepper & cucumber
Herdwick lamb & Romano peppers cooked over charcoal; Sussex Slipcote & crushed green herbs
Strawberries with aged balsamic, basil & black pepper; green olive ice cream
Hot chocolate with argan oil, red chilli & sage

The Fine Print

Krug x Pepper
Krug x Pepper

The stems of a humble shrub echo the nonconformist approach and uncompromising commitment to quality of the House’s founder, Joseph Krug, whose dream was to offer the fullest expression of Champagne, every year, regardless of variations in climate.

Year after year, the House honours the ethos that every plot, as one wine, is in itself a single ingredient in Krug Champagnes – by inviting Krug Ambassade Chefs to interpret a humble single ingredient and imagine delectable pairings with Krug Grande Cuvée and Krug Rosé.

The 2019 single ingredient is diverse and enigmatic, anchored in both land and history. With its many variations, there are today over 50,000 cultivars of the capsicum, all of which trace their lineage to Mexico. From Mexico to the world, the pepper has beguiled us for millennia. Honouring his philosophy of individuality, Krug pays tribute to the unassuming pepper and the many pleasures it can reveal when paired with Krug Champagne.

Natoora
Natoora

Natoora's mission is to revolutionise the food system. Working direct with small-scale growers, they have built a totally transparent supply chain which is actively changing the way food is being farmed and supplied. With their own growing projects in Cornwall and Sicily, Natoora are proving that in making conscious growing choices we don't need to sacrifice sustainability, flavour or craftsmanship in order to feed ourselves.

Suppliers to over 1000 of the most influential restaurants in London, Paris and New York, they are equally determined to educate the general public on the impact of their choices. Everything in Natoora's central London stores - Chiswick, Fulham Road, Portobello & Sloane Square - is radically seasonal and completely traceable.

Menu by Ollie Dabbous
Menu by Ollie Dabbous

CANAPES

Chilled yellow pepper juice with rosewater mocktail
Tempura soft-shell crab with a paste of fresh green peppercorns & marigold
Chicken liver parfait crostini; piquillo peppers with aged sherry vinegar & rosemary

DINNER

A tasting of peppers: grilled, crushed, pickled & fried, with this morning’s ricotta, Barbuto olive oil & sourdough flatbreads cooked over charcoal
Glazed eel with sansho pepper & cucumber
Herdwick lamb & Romano peppers cooked over charcoal; Sussex Slipcote & crushed green herbs
Strawberries with aged balsamic, basil & black pepper; green olive ice cream
Hot chocolate with argan oil, red chilli & sage

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