FRIDAY 24TH JANUARY – SUNDAY 9TH FEBRUARY 2020 TD2905 Wedgwood GIO advert SEP19 AW.indd 1 12/09/2019 11:59 Welcome to our 20th anniversary of Obsession – and in 2020 too – it’s almost like it was planned!

ver the last two decades, Obsession has grown from modest beginnings in 2001, as a four-night mini-festival to the 17 night extravaganza of international gastronomy it has become today. As you would expect for the 20th anniversary, the line-up is even more impressive than ever, packed with one-off collaborations, celebrity chefs, Michelin stars and exciting new names. A total of 21 Michelin stars and 24 chefs will light Oup the festival, with many familiar names returning to Northcote to help celebrate this special anniversary. It is truly a special time for the team at Northcote, the buzz around the hotel is tangible, its excitement motivates and inspires everyone. Obsession provides not only a snapshot of remarkable global cuisine but it is the perfect opportunity to explore the Northcote wine cellar to match fines wines to these stunning menus. We would like to take this opportunity to thank you, our customers, for some their first Obsession experience, many who have attended a significant number of times over the 20 years, for joining us and celebrating our 20th anniversary. We wish you a wonderful Obsession20 Experience.

Best wishes from all of us at Northcote.

HEADLINE SPONSOR GLOBAL SPONSOR INNOVATION SPONSOR CHEF TAB;E SPONSOR

OFFICIAL CAR OF OBSESSION FILM SPONSOR KITCHEN SPONSOR PROGRAMME SPONSOR

KEY SPONSORS

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TD2905 Wedgwood GIO advert SEP19 AW.indd 1 12/09/2019 11:59 Day 1 / Friday 24th January 2020

OBSESSION 2020 PRESENTS LISA GOODWIN-ALLEN Northcote / Lancashire Northcote Road, Langho, Blackburn, Lancashire, England BB6 8BE Telephone: +44(0)1254 240 555 / Email: [email protected] northcote.com

isa Goodwin-Allen is Executive Head Chef at Northcote, taking over the kitchens in October 2017 when Nigel Haworth moved to LISA GOODWIN-ALLEN an ambassadorial role for the hotel. She was firstL promoted to the position in 2015 after almost a PRESENTS decade as Northcote’s Head Chef. She has maintained the Michelin star that Northcote has held for more than Louis Roederer, Brut Premier NV Champagne and Canapés two decades and is passionate about using seasonal and locally sourced ingredients to incorporate her Lancashire roots into her creative dishes. SQUAB PIGEON Lisa is passionate about using seasonal and Cultured Yogurt, Mango, Curry Condrieu, La Galopines, Delas, Rhone Valley, France, 2015 locally sourced ingredients to incorporate her Lancashire roots into her creative dishes. CORNISH MUSSELS She began her culinary career at Lancaster and Buttermilk, Nasturtium, Petrossian Caviar Morecambe College and worked at the highly Arinto, Casal Sta Maria, Lisboa, Portugal, 2014 acclaimed Holbeck Ghyll in the Lake District and at David Everitt-Matthais’s two Michelin-starred Le Champignon Sauvage in Cheltenham. Goodwin-Allen WILD TURBOT has been named Hotel Chef of the Year at the 2019 Maitake, Ponzu Hotel Cateys, Restaurant Chef of the Year by the Craft Petritis, Kyperounda Winery, Troodos, Cyprus, 2018 Guild of Chefs, Best Chef of the Year at the Northern Hospitality Awards and has reached the finals of the Roux Scholarship and Young Chef Young Waiter CUMBRIAN MUTTON competitions. Her wild rabbit and leek turnover was Sausage, Seville Orange, Carrot served at the banquet celebrating the National Trust that was the finale of the BBC’s Great British Menu TV Etna Rosso, N’Articchia, Pietro Caciorgna, Sicily, Italy, 2013 series in 2010. She returned to the show as a guest judge in 2016 and was also a chef mentor on MasterChef: The Professionals in 2015 and 2018. HAZELNUT Bitter Chocolate, Kaffir Lime 10Yr Tawny, Quinta de Ervamoira, Ramos Pinto, Douro Valley, Portugal

For their invaluable support our thanks go to this evening’s sponsors and hospitality partners Day 2 / Saturday 25th January 2020

OBSESSION 2020 PRESENTS GARETH WARD Ynyshir Restaurant & Rooms / www.ynyshir.co.uk TOM BROWN Cornerstone / www.cornerstonehackney.com KIRK HAWORTH Plates / www.plates-london.com

areth Ward has reinvented the country house hotel at Ynyshir. Set in a 15th century house in rural mid-Wales, Ward GARETH, TOM & KIRK has won a Michelin star for his ‘ingredient led,G flavour driven, fat fuelled, meat obsessed’ cooking. PRESENT Ward has won four AA rosettes and nine out of 10 in the Good Food Guide, who also named Ward their Chef of Louis Roederer, Brut Premier NV Champagne and Canapés the Year 2019. - Ward has won a Michelin star for his CHILLI CRAB Gareth Albariño, Bodegas Terras Gauda, O Rosal, Rías Baixas, Galicia, Spain, 2018 ‘ingredient led, flavour driven, fat fuelled, meat obsessed’ cooking. BLACK TRUFFLE WAFFLE - Kirk Roasted Artichoke Skin Broth TOM BROWN Pinot Meunier, Method Cap Classiques, Villiera, Stellenbosch, Cornish chef Tom Brown’s debut restaurant South Africa, 2010 Cornerstone made a huge impact when it opened in Hackney Wick in spring 2018. He has been showered - with accolades including Chef to Watch and Restaurant GREY MULLET TARTARE Tom to Watch at the National Restaurant Awards and Best Egg Yolk, Seaweed, Soy New Entry in the 2019 Good Food Guide. Tokaji Furmint, Dobogó, Hungary 2016 Brown has worked for Rick Stein and Nathan Outlaw, retaining a Michelin star as head chef of Outlaw’s at AYLESBURY DUCK FROM FISHGUARD - Gareth The Capital hotel in Knightsbridge. Hoisin, Cucumber KIRK HAWORTH Pernand-Vergelesses 1er Cru Les Vergelesses, Domaine Chanson, Burgundy, France, 2015 Kirk Haworth is co-founder, with sister Keeley, of Plates, a plant-based restaurant and food studio in Hoxton. TURBOT ON THE BONE - Tom He is a consultant and development chef collaborating Roast Chicken Butter Sauce, Wild Mushrooms, Leeks with brands, businesses and individuals on a range Chardonnay, Carpe Diem, Domaine Anderson, Anderson Valley, of plant-based creative projects. Haworth’s style of California, USA, 2015 cooking, which uses no meat, sugar or dairy, focuses on plant-based, organic and wild ingredients, and - influenced by his battle with Lyme disease, which forced RHUBARB & CUSTARD Gareth him to re-think his diet. DARK CHOCOLATE GATEAUX - Kirk Coconut & Passion Fruit Jurançon, Domaine Languilhon, South West France, 2015

For their invaluable support our thanks go to this evening’s sponsors and hospitality partners Day 3 / Sunday 26th January 2020

OBSESSION 2020 PRESENTS DIETER KOSCHINA & HANS NEUNER Dieter Koschina / Vila Joya www.vilajoya.com Hans Neuner / Vila Vita Parc www.vilavitaparc.com

ustrian-born Dieter Koschina has been head chef of the gourmet restaurant at the stylish Vila Joya hotel in the Algarve since DIETER & HANS 1991. He was the first ever chef in Portugal Ato win two Michelin stars, which he has continued PRESENT to hold since 1999. The hotel overlooks the Atlantic Ocean which provides the inspiration for his produce- Louis Roederer, Brut Premier NV Champagne and Canapés led, daily changing tasting menus, which he devises in collaboration with executive chef Stefan Langmann. OYSTER - Hans Koschina’s cooking is creative and spontaneous – he Foie Gras, Pineapple refers to it as ‘John Wayne style’. AR Lenoble, Cuvee Riche, Demi-Sec, Champagne, France, NV He won his first Michelin star at Vila Joya in 1995 and the restaurant has been named World’s Leading TUNA - Dieter Fine Dining Hotel Restaurant by the World Travel Dashi Beurre Blanc, Radish Awards. Sake Ikekame, Red Turtle, Junmai Daginjo, Japan, NV

Koschina’s cooking is creative CARABINIERI TAGLIATELLE - Hans Trout Caviar, Saffron and spontaneous – he refers to Alvarinho Contacto, Anselmo Mendes, Vinho Verde, Portugal, 2018 it as ‘John Wayne style’. LABEL ROUGE SALMON - Dieter HANS NEUNER Shimeji, Leek Esprit de Chevalier Blanc, Domaine de Chevalier, Pessac Leognan, Since 2007, two Michelin-starred Hans Neuner has Bordeaux, France, 2014 drawn on Portugal’s abundant natural larder to create his ‘product-oriented modern Portuguese’ tasting menus PORTO PRETO “ALENTEIJANO” - Hans at Ocean restaurant in the five-star Vila Vita Parc Goose Barnacles & Mussels luxury hotel and beach resort in the Algarve. A network of local producers, farmers and fishermen supplement SADDLE OF YOUNG DEER - Dieter produce grown in the hotel’s grounds, with which Black Trumpet, Port Wine Neuner creates beautifully presented dishes. Neuner Julian Reynolds Grande Reserva, VR Alentejano, Reynolds Wine Growers, has twice been named Portugal’s Chef of the Year and Portugal, 2008 (Magnum) in 2017, Ocean appeared within the top 100 of La Liste Top 1000 Restaurants in the World. STRAWBERRY - Hans Sorrel, Sesame Riesling Auslese, Sonnenuhr, Heinrichshof, Mosel, Germany, 2018

BANANA - Dieter Passionfruit, Vanilla

For their invaluable support our thanks go to this evening’s sponsors and hospitality partners Day 4 / Monday 27th January 2020

OBSESSION 2020 PRESENTS SAT BAINS & PAUL CUNNINGHAM Sat Bains / Restaurant Sat Bains www.restaurantsatbains.com Paul Cunningham / Henne Kirkeby Kro www.hennekirkebykro.dk/en

at Bains is one of the UK’s most innovative chefs. Restaurant Sat Bains is run by Bains and his wife Amanda. Bains was part of SAT & PAUL the opening brigade at Raymond Blanc’s LeS Petit Blanc brasserie in Oxford in 1996. He won PRESENT the prestigious Roux Scholarship on his first attempt Louis Roederer, Brut Premier NV Champagne and Canapés in 1999 and was invited to become head chef at Nottingham’s Hotel des Clos. The hotel was renamed CANAPES - Sat Restaurant Sat Bains in 2002, winning a Michelin star the following year and a second star in 2011. Bains has Butter Crab Curry been awarded four honorary degrees and is the author Henne Poppadum of the award-winning Too Many Chiefs, Only One Indian cookbook. MUSHROOM VELOUTE - Paul SCALLOP “MILLE FEUILLE” - Sat He won the prestigious Roux Scholarship Chicken Skin, Truffle on his first attempt and was invited to become Chardonnay, Heitz Cellar, Napa Valley, California, USA, 2015 head chef at Nottingham’s Hotel des Clos. SWEETBREAD VOL AU VENT - Paul St. Joseph Blanc, Domaine Courbis, Rhone Valley, France, 2018 PAUL CUNNINGHAM POACHED TURBOT - Paul Born in Essex, Paul Cunningham has become one of Denmark’s most well-known chefs. In 2017, he won a Leeks, Caviar, Brown Butter Sauce second Michelin star at Henne Kirkeby Kro, a restaurant - with rooms set in a 200-year-old roadside coaching inn GOOSNARGH DUCK MIXED GRILL Sat on the remote and beautiful Jutland coast. Cunningham’s RIP Reggie cooking is the very definition of local and seasonal with Granum, Newton Johnson Family Vineyards, Hemel-en-Aarde Valley, multi-course tasting menus based around produce from the South Africa, 2015 restaurant’s 400sq m kitchen garden, bee hives and fruit orchard. Cunningham also has access to Fænø, Denmark’s CHOCOLATE MARQUISE - Sat largest privately owned island where he sources berries and Salt, Pepper, Vinegar fruit from the trees, game and mushrooms. Banyuls, Cuvée Léon Parcé, Domaine de La Rectorie, Languedoc Roussillon, France, 2016

YORKSHIRE RHUBARB & CUSTARD CRACK BUN - Paul Ginger Napoleon Bonaparte, Pert Two, Episode 12, The Liberator, Paarl, South Africa, 2018

For their invaluable support our thanks go to this evening’s sponsors and hospitality partners Day 5 / Tuesday 28th January 2020

OBSESSION 2020 PRESENTS RICHARD CORRIGAN Corrigan’s Mayfair / United Kingdom 28 Upper Grosvenor Street, Mayfair, London W1K 7EH Telephone: +44 (0) 207 499 9943 / Email: [email protected] www.corrigansmayfair.co.uk

ichard Corrigan has been a leading light of the London restaurant scene for 30 years. His flagship restaurant Corrigan’s Mayfair RICHARD CORRIGAN just off Park Lane is famous for its seasonal game,R while Bentley’s Oyster Bar and Grill is one of the PRESENTS finest seafood restaurants in the capital. At Daffodil Mulligan in Old Street which he opened Louis Roederer, Brut Premier NV Champagne and Canapés in 2019, he serves contemporary Irish dishes with ingredients sourced from his own Virginia Lodge estate in County Cavan, Ireland. GARDEN CELERIAC Corrigan’s highly seasonal cooking combines a profound respect for and knowledge of raw ingredients Beaufort Cheese & White Truffle with the globetrotting adventurousness and creativity of Formentau, Pinot Gris, Josmeyer, Alsace, France, 2014 modern British cooking, a genre he helped to define in the late 80’s and early 90’s. POTTED RABBIT Corrigan’s highly seasonal cooking Pickled Walnut, Virginia Park Lodge Polytunnel Salad combines a profound respect for and Godello, Louro, Bodegas Rafael Palacios, Galicia, Spain, 2018 knowledge of raw ingredients. LANGOUSTINE Corrigan has been feted by many food critics Chickpea, Monk’s Beard, New Season Olive Oil including the late A A Gill, Fay Maschler and Marina Grüner Veltliner, Weingut Gobelsburg, Erste Lage Renner, Kamptal Reserve, O’Loughlin, who recently described the pheasant Austria, 2017 and smoked sausage pie at Corrigan’s Mayfair as a ‘a beautiful indulgence’. He was named Restauranteur of the Year at the 2018 WILD BIRD PIE Catey Awards, is a recipient of the Taste of Dublin Smoked Beetroot, Seville Orange Icon Award and holds three AA rosettes at Corrigan’s Mayfair. Côte-Rôtie, Gaec François et Fils, Rhone Valley, France, 2016

BROWN SUGAR MERINGUE Quince, Cranberry, Saffron Late Harvest Semillon, Gewurtztraminer, Casa Silva, Colchagua Valley, Chile, 2017

For their invaluable support our thanks go to this evening’s sponsors and hospitality partners Day 6 / Wednesday 29th January 2020

OBSESSION 2020 PRESENTS PHIL HOWARD & BEN MARKS Phil Howard / Elystan Street www.elystansteet.com Ben Marks / Perilla www.perilladining.co.uk

hil Howard is one of the most respected and admired chefs in the UK, having worked at the highest levels of the restaurant industry for PHIL & BEN over 30 years. He opened Elystan Street, an elegantP casual fine dining restaurant in Chelsea in 2016 PRESENT with veteran restaurateur Rebecca Mascarenhas and won a Michelin star a year later for cooking that puts an Louis Roederer, Brut Premier NV Champagne and Canapés emphasis on pure, clean and lighter dishes that are full of vitality and flavour. Howard held two Michelin stars for 17 years at The PERILLA SNACKS - Ben Square in Mayfair, the restaurant he opened with Nigel Platts Martin in 1991 and with whom he also owns two Grenache Blanc, The Foundry, Stellenbosch, South Africa, 2018 Michelin starred The Ledbury in Notting Hill. TARTARE OF LANGOUSTINES Cooking that puts an emphasis & SEA BASS - Phil on pure, clean and lighter dishes Tokyo Turnip, White Soy, Apple & Lovage that are full of vitality and flavour. Clos Mireille, Côtes de Provence, Domaines Ott, France, 2018

BEN MARKS STEAMED HISPI HEART - Phil Ben Marks is one of the most exciting young chefs in Smoked Butter, Coddled Egg, Black Truffle & Salsify London. He is the chef and co-owner of Perilla, an Capellania, Marqués de Murrieta, Rioja, Spain, 2015 ambitious neighbourhood restaurant in Newington Green, north London. Times restaurant critic Giles Coren has described Perilla as ‘beyond excellent’, SADDLE OF HARE - Ben praising the ‘beauty’ ‘soul’ and ‘vision’ of the six course Aged Cep Dauphinoise & Blood Sauce tasting menu with its Nordic influences. Marks’s Amarone della Valpolicella, Corte Giara, Allegrini, Veneto, Italy, 2016 distinctive style could be described as quirky, but deliciousness is always his main aim. He established Perilla first as a supper club before opening the A SELECTION OF DESSERTS - Phil & Ben restaurant, which is now listed in the Good Food Guide. Moscatel de Setúbal, Sivipa, Portugal, 2016

For their invaluable support our thanks go to this evening’s sponsors and hospitality partners Day 7 / Thursday 30th January 2020

OBSESSION 2020 PRESENTS ANGELA HARTNETT & NEIL BORTHWICK Angela Hartnett MBE / Murano www.muranolondon.com Neil Borthwick / The French House www.frenchhousesoho.com

ngela Hartnett has held a Michelin star at her elegant Mayfair fine dining restaurant Murano since 2009 and has established ANGELA & NEIL herself as one of the country’s leading Afemale chefs. Her sophisticated take on the food of PRESENT Italy is informed by her lifelong passion for good, honest food and top-quality ingredients instilled by her Louis Roederer, Brut Premier NV Champagne and Canapés Italian grandmother and mother. Originally opened in partnership with Gordon Ramsay in 2008, Murano has been under Hartnett’s sole control since 2010. She was CELERIAC, POACHED PEAR named Square Meal Female Chef of the Year 2018. & TRUFFLE SALAD - Angela Graacher Himmelreich, Riesling, Dry, GG, Dr Loosen, Mosel, Germany, 2012 Her sophisticated take on the food of Italy is informed by her lifelong passion for good, - honest food and top-quality ingredients. DUCK GARGANELLI Angela Parmesan Dolcetto d’Alba, Cantina del Pino, Piedmont, Italy, 2017 NEIL BORTHWICK Neil Borthwick caused a sensation among London - foodies when he took over the kitchen of the French LAMB NAVARIN Neil House pub’s rustic, characterful first floor dining room Braising Juices in Soho in October 2018. You have to book in advance Pesquera, Crianza, Bodegas Alejandro Fernández, Ribera del Duero, to bag a seat in order to sample his robust, Gallic- Spain, 2016 inspired cooking that the Guardian described as being ‘of the gods’. Borthwick’s background is in fine dining, but he describes the French House’s more earthy food as APPLE TART FINE - Neil ‘what I love best’. He first made his name as head chef Leeds Blue of the Merchant’s Tavern in Shoreditch, which opened Chateau Rieussec, Sauternes, Bordeaux, France, 2009 in 2013 as a collaboration with his partner Angela Hartnett. PARIS-BREST - Neil Valrhona Chocolate Sauce

For their invaluable support our thanks go to this evening’s sponsors and hospitality partners Day 8 / Friday 31st January 2020

OBSESSION 2020 PRESENTS PRATEEK SADHU Masque / India Unit G3 Laxmi Woollen Mills, Shatki Mills Lane, Off Dr. E. Moses Road, Mahalaxmi, Mumbai 400011 Telephone: +91 22 4973 7431 / Email: [email protected] www.masquerestaurant.com

rateek Sadhu is one of India’s most innovative and creative young chefs. His wilderness-to- table ethos, inspired by his time working at PRATEEK SADHU Noma in Copenhagen with Rene Redzepi, thatP employs seasonal and sustainable ingredients has PRESENTS won him numerous accolades since opening Masque with business partner Aditi in 2016. In their rave review, Louis Roederer, Brut Premier NV Champagne and Canapés the Times of India proclaimed, ‘A star is born!’ and said that ‘the premium that Masque places on seasonality and regional produce is laudable but what is most UNICORN PETROSSIAN CAVIAR PANIPURI important is the taste and the experience. And Masque delivers on both counts’. Sadhu’s multi-course tasting Oyster, Black Carrot Kanji menus are the result of several years of research and Chablis, Domaine Séguinot-Bordet, France, 2014 (Magnum) development spent travelling India searching out the best regional produce from local farmers. LANGOUSTINE, TURMERIC Sadhu’s multi-course tasting menus are & COCONUT, CURRY LEAF the result of several years of research and Served with Katlam Bread & Pickled Lime Butter Gewürztraminer, Corralillo, Matetic, San Antonio, Chile, 2016 development spent travelling India.

He graduated from the Culinary Institute of America SMOKED PORK with double gold medals and went on to work in some Sweet Mango, Goan Sausage of the finest restaurants in America. In 2016, Prateek Redoma Rosé, Dirk Niepoort, Douro Valley, Portugal, 2017 was awarded Most Innovative Chef of the Year by the Western Culinary Association of India. In December 2017, he was named Chef of the Year at the Conde Nast LAMB BELLY, MOREL YAKHNI, SAFFRON RICE Traveller Top Restaurant Awards and in 2018, the restaurant was ranked five on the list. Served with Green Mango Chutney, Radish & Pickled Onion Salad Nebbiolo Langhe, Serralunga d’Alba, Massolino, Piedmont, Italy, 2016

BLACKENED SUNCHOKE Mahua Ice Cream, Pondicherry Chocolate Kappelweg de Rorschwihr, Riesling, Vendange Tardives, Rolly Gassmann, Alsace, France, 2000

For their invaluable support our thanks go to this evening’s sponsors and hospitality partners Day 9 / Saturday 1st February 2020

OBSESSION 2020 PRESENTS MONICA GALETTI Mere / London 74 Charlotte Street, Bloomsbury, London W1T 4QH Telephone: +44 (0) 207 268 6565 / Email: [email protected] www.mere-restaurant.com

onica Galetti is one of the UK’s best- known and most highly regarded female chefs. She opened her first restaurant MONICA GALETTI Mere with her sommelier husband David inM Fitzrovia, London in 2017. The Telegraph described PRESENTS the food as ‘delicious’, ‘beautiful to look at’ and ‘painstakingly creative’. Galetti’s training in classical Louis Roederer, Brut Premier NV Champagne and Canapés French cuisine underlies the ingredient-led style at Mere in dishes such as stuffed ballotine and confit leg of quail HAND DIVED SCALLOP with onion puree and crispy grapes and pan roasted rose veal with glazed sweetbread, but it’s not the whole Crispy Chicken Skin, Aubergine & Coconut, Curry & Kaffir, story. Galetti’s love of Italian food means there’s always Confit Ginger a pasta dish on offer such as Parmesan filled cappelletti Riesling, Miramar Vineyard, Casa Marin, San Antonio, Chile, 2017 with tomato fondue, white anchovy and tomato consommé. TORTELLI PASTA Duxelle, Parsley, Wild Mushrooms, Marmite Galetti’s love of Italian food means Gloria Reynolds Branco, Reynolds Wine Growers, VR Alentejano, there’s always a pasta dish on offer Portugal, 2014 such as Parmesan filled cappelletti. SEA BASS In 1999 she moved to London to work for Michel Sunflower Seed Puree, Miso & Dulse, Lovage Roux Jr at two Michelin-starred Le Gavroche in Montlouis, Domaine de la Tailleaux Loups, Remus, Loire Valley, Mayfair where she became the first female sous chef and France, 2015 went on to become head chef at Le Gavroche Tropiques in Mauritius in 2005. Over the last decade, she has established herself as a popular television personality SQUAB PIGEON co-presenting Amazing Hotels – Life Beyond the Lobby, Lardo, Salt Baked Celeriac, Pedro Ximenez Sauce alongside The Times restaurant critic, Giles Coren, in Cornas, Granit 30, Domaine Vincent Paris, Rhone Valley, France, 2016 addition to fronting Masterchef: The Professionals. COMTE CHEESE Mousse, Fig Chutney, Sourdough - Fig Leaf Vin Jaune, Côtes du Jura, Fruitiere Vinicole d’Arbois, France, 2012

FORCED YORKSHIRE RHUBARB Creme Fraiche Mousse, White Chocolate, Ginger & Lime Malaga, Mountain Wine “Mr White”, Telmo Rodriguez, Andalusia, Spain, 2013

For their invaluable support our thanks go to this evening’s sponsors and hospitality partners ©© © © © ©© ©© ©© ©©© © ©© © ©© ©© ©© ©© © © © ©©© ©©©©©© © © © © © THE LEELA PALACE BENGALURU BALBOA BAY RESORT CONDADO VANDERBILT HOTEL STANFORD COURT SAN FRANCISCO © BENGALURU, INDIA NEWPORT BEACH, CALIFORNIA, USA SAN JUAN, PUERTO RICO SAN FRANCISCO, CALIFORNIA, USA

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MONTAGE LAGUNA BEACH LAGUNA BEACH, CALIFORNIA, USA CAVA & HOTEL MASTINELL THE BROADMOOR NORTHCOTE MONTAGE PALMETTO BLUFF VILAFRANCA DEL PENEDÈS, SPAIN COLORADO SPRINGS, COLORADO, USA BLACKBURN, LANCASHIRE, ENGLAND, UK BLUFFTON, SOUTH CAROLINA, USA Uniting two Patek Philippe complications

aunched in platinum in 2015, the Annual Calendar Chronograph Ref. 5905 brings together the combination of refined design and horological mastery, uniting two Patek Philippe complications treasured by connoisseurs:L a self-winding flyback chronograph and a patented Annual Calendar. The technical expertise involved in creating an Annual Calendar, which needs to be corrected only once a year and the flyback chronograph, make the Ref. 5905 amongst the most coveted models of men’s mechanical watches by many enthusiasts. The manufacture enriched its collection in 2019 with the Ref. 5905R, a new version of this model in a rose gold case with a brown sunburst dial shading gently to black at the periphery. The 42mm case is crafted entirely in-house, in the manufacture’s own ateliers and leaves nothing to be desired in terms of form and finissage. The dial’s design combines the technical look of an instrument for measuring short times with the timeless elegance of a Patek Philippe. It features three-face Dauphine hour and minute hands with a luminescent coating, rose gold applied hour-markers, and luminous five minute markers that assure excellent legibility in the dark. The sandblasted sweep seconds-hand counts the seconds for the chronograph, while the large subsidiary dial at 6 o’clock totalizes the minutes from 1 to 60. The three apertures for the day, the date and the month are arranged along an arc with a day/night indicator. The sapphire-crystal case back reveals the delicate craftsmanship of the self-winding mechanical movement caliber CH 28-520 QA 24H, comprising 402 parts. The Annual Calendar, based on the Patek Philippe patent of 1996, automatically takes account of months of 30 and 31 days, only one manual correction is required each year at the transition from February to March. The flyback chronograph epitomizes the role of this timepiece as a precision measuring instrument. The complication within the Ref. 5905R remains true to the traditional column wheel for handling the start, stop, and reset commands. However, it controls the clamp of a vertical disk clutch rather than the lever of a horizontal wheel clutch. This solution is characterized by a high degree of reliability. As the vertical clutch is virtually friction-free, the center chronograph hand also functions as a permanent seconds-hand.

To find out more about these collections and watches please visit Patek Philippe’s authorised retailer, Leonard Dews in-store, or online: www.leonarddews.co.uk

Day 10 / Sunday 2nd February 2020

OBSESSION 2020 PRESENTS JACOB JAN BOERMA Restaurant De Leest / Netherlands

acob Jan Boerma took inspiration for the menus at his three Michelin-starred Restaurant de Leest in the Netherlands, with its rich diversity of nature, JACOB JAN BOERMA flora and fauna. Boerma opened the restaurant J in 2002 with his partner, hostess and sommelier PRESENTS Kim Veldman in the village of Vaassen about an hour’s drive east of Amsterdam. Within six months of its Louis Roederer, Brut Premier NV Champagne and Canapés opening, De Leest was awarded one Michelin star, a second star followed in 2006, by which time Boerma SNACK had become a member of the culinary collaboration Tartelette with a flan of Smoked Beetroot, ‘Les Patrons Cuisiniers’, established to uphold the Spicy Salad & Garam Masala standards of craftsmanship and culinary creativity while maintaining consistent quality in restaurants throughout AMUSE the Netherlands. During October 2013, Boerma passed Asian Lacquered Braised Veal Cheek his Meesterproef SVH Meesterkok (master chef) exam Corn Puree, Kaffir Lime & Curry Jus at two Michelin star boutique hotel and restaurant Vila Tavel Rosé, Prieuré de Montezargues, Rhone Valley, France, 2016 Joya in Portugal and also won his third Michelin star that year. In 2016, Boerma opened two restaurants SEABASS within the Grand Hotel Krasnapolsky. Boerma is also consultant chef at Parc Broekhuizen which was awarded Cucumber & Seaweed a Michelin star in December 2018 for Restaurant Loureiro, Quinta do Ameal, Vinho Verde, Portugal, 2017 Voltaire. LANGOUSTINE Within six months of its opening, Pumpkin, Apple & Ginger De Leest was awarded one Michelin star, Viognier, Yves Cuilleron, Rhone Valley, France, 2016 a second star followed in 2006. TURBOT Black Truffle, Potato & Buttermilk On Boxing Day 2019 Restaurant De Leest closed Chardonnay, Newton Johnson Family Vineyards, Hemel-en-Aarde Valley, its doors as Boerma and his wife concentrate on new Walker Bay, South Africa, 2017 venture No Rules, due to open in Amsterdam in March 2020. ANJOU PIGEON BBQ Celeriac, Cloves & Salsify Valpolicella Superiore Ripasso, Torre d’Orti, Veneto, Italy, 2017

APPLE Oatmeal & Lemon Château Dereszla 5 Putonnyos Tokaji Aszú, Hungary, 2013

For their invaluable support our thanks go to this evening’s sponsors and hospitality partners Day 11 / Monday 3rd February 2020

OBSESSION 2020 PRESENTS JAMES KNAPPETT Kitchen Table / United Kingdom 70 Charlotte Street, London W1T 4QG Email: [email protected] www.kitchentablelondon.co.uk

ames Knappett is chef and co-owner, with his wife and sommelier Sandi Chang, of Kitchen Table in Fitzrovia, one of London’s most exclusive JAMES KNAPPETT fine dining establishments. There’s room for just J 20 customers in the restaurant which opened in PRESENTS 2012 and was awarded its second Michelin star in 2019, seated on comfortable stools around an open kitchen. Louis Roederer, Brut Premier NV Champagne and Canapés Dinner at Kitchen Table is an interactive experience – over the course of about three and- a-half hours, Knappett and his team prepare, serve and explain SCALLOP a set 12-course never to be repeated tasting menu of contemporary European cooking, informed by his Smoked Cream, Exmoor Caviar, EVO, Roe Scallop experiences working at Noma and Per Se but focused on Woodcutter’s Semillion, Torbreck, Barossa Valley, Australia, 2017 British ingredients and culinary traditions. Knappett describes his culinary style AGNOLOTTI as ‘seasonal, flavourful and refined’ Périgord Truffle, Parmesan, Sherry, Caramel, Pumpkin, Chestnut, Black Pepper making as few changes to the original Rocking Horse, Thorn and Daughters, Western Cape, South Africa, 2013 fresh products as possible.

Knappett describes his culinary style as ‘seasonal, ROE DEER flavourful and refined’ making as few changes to Juniper, Prune Armagnac, Sauce, Parsnip, the original fresh products as possible. Restaurant Chocolate, Brussel Sprouts critic Marina O’Loughlin described her experience Zinfandel, Seghesio, Sonoma County, California, USA, 2015 at Kitchen Table as ‘something special. Each of the courses delivers eyebrow raising surprises or sheer, sensual gratification, frequently both.’ BEETROOT To get to Kitchen Table, you walk through sister restaurant Bubbledogs, a buzzy bar serving a selection Sour Cream, Woodruff of grower’s Champagnes, alongside gourmet hot dogs. In 2014, Kitchen Table won its first Michelin star RHUBARB followed by Michelin’s Welcome Service Award in 2017. Black Pepper Meringue, Milk Ice Cream, Tarragon, Charcoal Slingsby Rhubarb Gin and Fever Tree Tonic

For their invaluable support our thanks go to this evening’s sponsors and hospitality partners Day 12 / Tuesday 4th February 2020

OBSESSION 2020 PRESENTS CLAUDE BOSI Bibendum / London Michelin House, 81 Fulham Road, Chelsea, London W1K 7EH Telephone: +44 (0) 20 7581 5817 / Email: [email protected] www.bibendum.co.uk

laude Bosi is one of the most creative and adventurous chefs working today in the UK. His unique culinary vision has won CLAUDE BOSI two Michelin stars for Bibendum, the iconic LondonC restaurant that’s located, appropriately enough, PRESENTS in the landmark Michelin building on the Fulham Road in Chelsea. Bosi also celebrates the spirit of the original Louis Roederer, Brut Premier NV Champagne and Canapés Bibendum in the restaurant’s ground floor oyster bar where the order of the day is generous platters of oysters and fruit de mer. Bosi worked for legendary French CRAB chefs Alain Ducasse and Alain Passard, two major influences on his career and cooking, before relocating Smoked Kipper & Dill to the UK in the late 90’s. Buil & Giné Priorato Blanco “Joanginé”, Priorat, Spain, 2017

His unique culinary vision has won NOSOTTO ENGLISH SNAILS two Michelin stars for Bibendum, Vin Jaune the iconic restaurant in the Michelin Vinhas Velhas Branco, Luis Pato, Bairrada, Portugal, 1991 building in Chelsea. COD GRENOBLOISE He won his first Michelin star as head chef of Overton, where he went on to open his own restaurant Hibiscus in 2000. He won two Michelin stars in 2004 FOIE GRAS before relocating the restaurant to London in 2007. Sea Buckthorn, Sechuan Pepper, Apple Compote Bibendum scores nine out of 10 in the Good Food Guide Rolly Gassmann Haguenau de Bergheim Gewurztraminer Vendange Tardive, and is one of only 17 restaurants in the country to be Alsace, France, 2015 rated five rosettes by the AA Restaurant Guide, which named Bosi Chef ’s Chef of the Year in 2018. Bosi also won the Chef Award at The Catey Awards in 2018. BEEF, COFFEE, MACADAMIA Reserva, Viña Tondonia, R. Lopez de Heredia, Rioja, Spain, 2006

CEP & BANANA Helmut Lang, TBA Sämling 88, Burgenland, Austria, 2005

For their invaluable support our thanks go to this evening’s sponsors and hospitality partners Day 13 / Wednesday 5th February 2020

OBSESSION 2020 PRESENTS RICK STEIN cbe The Seafood Restaurant / www.rickstein.com BRIAN TURNER cbe Chef, Consultant / www.brianturner.co.uk NIGEL HAWORTH Chef Ambassador, Northcote / www.nigel-haworth.co.uk

ick Stein is one of Britain’s best-known chefs, specialising in seafood cookery. He put Padstow, Cornwall on the culinary map RICK, BRIAN & NIGEL when he opened The Seafood Restaurant inG 1975. His TV career started in 1995 with Taste of the PRESENT Sea and he has since travelled the world filming dozens of series for the BBC. He is the author of 27 cookery Louis Roederer, Brut Premier NV Champagne and Canapés books. DEEP FRIED COCONUT PRAWNS - Rick He put Padstow, Cornwall on Papaya & Habanero Malagoussia, Domaine Zefairakis, Paleomilos, Greece, 2017 the culinary map when he opened The Seafood Restaurant in 1975. TREACLE CURED SALMON - Nigel Roast Scallop, Treacle Dressing Riesling Kabinett, Wehlener Sonnenuhr, Bernkastel, Dr Loosen, BRIAN TURNER cbe Mosel, Germany, 2017 Brian Turner has been a familiar face on television, championing British cooking since the late 1980’s with POACHED RED MULLET - Rick appearances on This Morning, Ready Steady Cook and more recently his own series A Taste of Britain and My Mayonnaise, Tomato & Tarragon Life on a Plate. He trained in classical French before Sancerre, Les Monts Damnés, Chavignol, François Cotat, Loire Valley, opening Turner’s in Walton Street, London in 1986. He France, 2017 is President of the Royal Academy of Culinary Arts and works with the Adopt a School scheme and the Future ROAST ENGLISH VEAL - Brian Chef competition. Mustard & Sage Topping, Yorkshire Pudding, Foie Gras & Onion Filling, Butter Braised Carrots, Madeira Sauce NIGEL HAWORTH “Vigneto Bucerchiale”, Chianti Rufina, Riserva, Fattoria Selvapiana, Lancastrian chef Nigel Haworth has been an Tuscany, Italy, 2015 ambassador for Northcote since October 2017 and was previously the hotel’s chef-patron and joint managing YORKSHIRE BLUE & MRS KIRKHAM’S director for 33 years. His culinary approach helped RAREBIT ON TOASTED CRUMPET - Brian form the template for ‘modern British’ cooking. He won Light Salad, Hazelnut & Sherry Vinaigrette a Michelin star in 1996, Egon Ronay Chef of the Year White Port, Adriano White Reserva, Ramos Pinto, Douro Valley, Portugal, NV in 1995 and the Special Award at the Craft Guild of Chefs Awards, 2017. MELTING GINGER PUDDING - Nigel Simpson’s Double Milk Ice Cream, Caramel Custard Liqueur Muscat, Campbells, Rutherglen, Victoria, Australia, NV

For their invaluable support our thanks go to this evening’s sponsors and hospitality partners Day 14 / Thursday 6th February 2020

OBSESSION 2020 PRESENTS STEPHEN McLAUGHLIN Tribute to Andrew Fairlie Restaurant Andrew Fairlie / Scotland Gleneagles Hotel, Auchterarder, Perthshire, Scotland PH3 1NF Telephone: +44 (0) 1764 694267 www.andrewfairlie.co.uk

tephen McLaughlin is head chef of Restaurant Andrew Fairlie, Scotland’s only two Michelin- starred restaurant. He has been a key part of STEPHEN McLAUGHLIN the team since 2001 when he joined as sous chef,S rising to the position of head chef in 2006. He PRESENTS worked alongside chef Andrew Fairlie for 17 years until Fairlie passed away in 2019. The Times restaurant critic Louis Roederer, Brut Premier NV Champagne and Canapés Giles Coren called the signature home-smoked Scottish lobster with warm lime and herb butter ‘breathtaking’. McLaughlin draws on Scotland’s abundant natural BAKED HAND DIVED KING SCALLOP larder to create highly sophisticated a la carte and tasting menus that celebrate the country’s wide variety Pink Peppercorn, Ginger & Lemongrass of stunning produce, from local girolles to Ayrshire Riesling, Les Princes Abbés, Domaines Schlumberger, Alsace, France, 2016 potato and Shetland cod to Perthshire strawberries. McLaughlin draws on Scotland’s WILD MUSHROOM & TRUFFLE RAVIOLI abundant natural larder to create highly Cep Veloute Vina Tondonia Reserva Blanco, R. Lopez de Heredia, Rioja, Spain, 2004 sophisticated a la carte and tasting menus.

Throughout his career, McLaughlin has undertaken HOME SMOKED SCOTTISH LOBSTER stages in high profile Michelin starred kitchens Warm Lime & Herb Butter including The French Laundry in California, The La Tufera, Bourgogne Blanc, Etienne Sauzet, Burgundy, France, 2014 Waterside Inn, Le Gavroche, The Capitol, Nico at 90 Park Lane and Alain Ducasse at the Dorchester. In addition to two Michelin stars, Restaurant Andrew ASSIETTE DU PORC GASCONY Fairlie holds four rosettes in the AA Guide and rates Jus Roti eight out of 10 in the Good Food Guide which also lists the restaurant in its Top 50. Restaurant Andrew Fairlie Vinha Pan, VR Beiras, Luis Pato, Bairrada, Portugal, 2015 was named Britain’s Best Restaurant by the Harden’s Guide in 2013. CARPACCIO OF PINEAPPLE Coconut Parfait Cordon Cut Riesling, Mount Horrocks, Clare Valley, Australia, 2018

For their invaluable support our thanks go to this evening’s sponsors and hospitality partners Day 15 / Friday 7th February 2020

OBSESSION 2020 PRESENTS KEN HOM obe Celebrity Chef, TV Presenter and Author kenhom.com

en Hom OBE is a bone fide culinary legend. In 2019 he celebrated his 70th birthday and almost 60 years of KEN HOM professional cooking, during which time heK has become a household name, teaching Britain PRESENTS how to cook Asian food with his landmark BBC TV series Ken Hom’s Chinese Cookery. Hom resides in Louis Roederer, Brut Premier NV Champagne and Canapés France and Thailand but, as a travelling celebrity chef, maintains involvement with restaurants worldwide. He has consulted for hotels, restaurants and airlines and CRISPY SHRIMP PASTE CHICKEN has cooked personally for presidents, prime ministers, celebrities and royalty. Cucumber & Pickled Radish Sauvignon Blanc, Shaw & Smith, Adelaide Hills, Australia, 2019 He has consulted for hotels, restaurants and airlines and has cooked personally SALT & PEPPER PRAWNS for presidents, prime ministers, Alvarinho Soalheiro, Antonio Esteves Ferreira, Vinho Verde, Portugal, 2018 celebrities and royalty.

Hom began cooking at the age of 11 at his uncle’s BEIJING (PEKING) DUCK restaurant in Chicago. In what turned out to be a life Two Ways changing decision, he gave cookery lessons in order to Blaufränkisch, Weingut Moric, Burgenland, Austria, 2017 pay his way as a student in California which ultimately led to a profile in the New York Times. The BBC TV series soon followed and over the years, Hom has SWEET PINEAPPLE FRIED RICE presented a further six series. He is the author of over 30 Riesling, Weingut Leitz, Rüdesheimer Magdalenenkreuz, Spätlese, Rheingau, books, including his 2016 autobiography My Stir Fried Germany, 2017 Life. In 2018 he received the Outstanding Contribution to Food Award from the inaugural Golden Chopstick Awards and a Lifetime Achievement Award for Services WARM BANANA COMPOTE IN PLUM WINE to Culinary Culture by the Hurun Report, the world WITH CANDIED GINGER authority for Chinese high net worth individuals. Plum Sake, Akashi-Tai, Shiraume Ginjo, Umeshu, Japan, NV

For their invaluable support our thanks go to this evening’s sponsors and hospitality partners Day 16 / Saturday 8th February 2020

OBSESSION 2020 PRESENTS JAMES MARTIN Celebrity Chef & TV Presenter www.jamesmartinchef.co.uk

ince his first appearance on Ready Steady Cook in 1996, James Martin has been a constant and beloved presence on British TV. JAMES MARTIN For a decade, he fronted the BBC’s Saturday KitchenS entertaining a devoted audience of millions PRESENTS and has presented Saturday Morning with James Martin on ITV since 2017. As a young chef, he worked Louis Roederer, Brut Premier NV Champagne and Canapés in the legendary three Michelin starred kitchens of Maison Troisgros in Roanne, France before working for Marco Pierre White at Harveys and Anthony Worrall CRAB Thompson at his fashionable One Ninety Queen’s Gate restaurant in Kensington. Tomato & Lovage Pinot Gris, Lawson`s Dry Hills, Marlborough, New Zealand, 2018 His famously indulgent desserts include white chocolate and whiskey croissant butter pudding SCALLOP with single malt ice cream and honeycomb. Mussels Chablis 1er Cru, Montée de Tonnerre, Domaine Billaud-Simon, A champion of British cooking, his restaurant France, 2016 (Magnum) portfolio includes James Martin Manchester, housed within the Manchester235 casino at the Great Northern Warehouse, where the menu features steaks from the CHICKEN & MUSHROOM RISOTTO Cumbrian Lakeland Fells, wagyu beef from Yorkshire Braised Roscoff Onions and his famously indulgent desserts including white Solara, Natural Orange Wine Viile Timusuili, Romania, 2018 chocolate and whiskey croissant butter pudding with single malt ice cream and honeycomb. In 2017 he opened The Kitchen Cookery School and restaurant PARTRIDGE & DUCK LIVER PITHIVIER at the acclaimed Chewton Glen Hotel, and also runs Wild Berries & Truffle Sauce James Martin Kitchen cafes, located at Stansted Airport, Glasgow Airport, Manchester Piccadilly train Xinomavro, Domaine Diamantakos, Naoussa, Greece, 2017 station and Lakeside shopping centre. TARTE TATIN WITH ITS OWN ICE CREAM Château Petit Vedrines, Sauternes, Bordeaux, France, 2011

For their invaluable support our thanks go to this evening’s sponsors and hospitality partners Day 17 / Sunday 9th February 2020

OBSESSION 2020 PRESENTS NIGEL HAWORTH Northcote / Lancashire Northcote Road, Langho, Blackburn, Lancashire, England BB6 8BE Telephone: +44(0)1254 240 555 / Email: [email protected] northcote.com

igel Haworth, formerly Northcote’s chef- patron and joint managing director for 33 years, launched Obsession in 2000 with NIGEL HAWORTH Craig Bancroft. As the driving culinary forceN behind Northcote for more than three decades, PRESENTS Nigel helped put the Ribble Valley on the culinary map with his championing of regional British produce and Louis Roederer, Brut Premier NV Champagne and Canapés traditional British dishes. His approach formed the template for what has become known as modern British cooking. LOBSTER BASIL Nigel helped put the Ribble Valley on the Albariño, Peter Franus, Napa Valley, USA, 2016 culinary map with his championing of regional British produce and traditional British dishes. TINY LANCASHIRE HOTPOT Rose of Virginia, Charles Melton, Barossa Valley, Australia, 2018 Nigel joined Northcote Manor (as it was then known) in 1984 and won a Michelin star in 1996, Egon Ronay Chef of the Year in 1995 and four AA rosettes in 2010. Nigel SEABASS was given the Special Award at the Craft Guild of Chefs Dashi, Custard Awards. He has become a popular presence on British Cottanera, Etna Bianco, Sicily, Italy, 2017 TV screens on shows such as Saturday Kitchen, Market Kitchen, Yes Chef and a winning appearance on the 2009 series of Great British Menu, from which followed a DRY AGED VENISON prominent judging position for a further three years. Liquorice & Damson, Potato-wrapped Black Pudding His dedication to training young chefs was recognised Châteauneuf-du-Pape, Domaine de la Solitude, Rhone Valley, France, 2015 in 2008 by City and Guilds, when Nigel was awarded the Prince Philip Medal for outstanding achievement in industry. In 2019, Nigel announced the launch of his LEMON MERINGUE PIE own food brand and hospitality consultancy business in Riesling Auslese, Brauneberrger Juffer Sonnenuhr, Fritz Haag, partnership with his wife Kathrine, marking a new chapter Mosel, Germany, 2016 in his long career in hospitality.

For their invaluable support our thanks go to this evening’s sponsors and hospitality partners AT NORTHCOTE Visit: www.professional.electrolux.co.uk Email: [email protected] Call: 08433 753 444 For more information and Blast Chillers. Obsession 20 is powered by Electrolux Professional SkyLine Combi Ovens top chefs with the latest innovative catering equipment. Electrolux Professional and OBSESSION 2020 working inpartnership to bring 20 Kitchen Sponsor of Electrolux Professional are the official TH ANNIVERSARY OF CULINARY EXCELLENCE

Obsession 20 .

Electrolux Professional SkyLine A heritage of PASSION, EXPERTISE & INNOVATION goes into each plate.

For more information or to request samples visit www.churchill1795.com e: [email protected] t: 01782 524 517 A Perfect Combination A philosophy based on relationships is what underpins the success of Wellocks.

ellocks are suppliers of fruit, vegetables, dairy, poultry and meat, along with other essentials to restaurants across the UK, and they do it with a commitment to searching for the perfect ingredientW to give to chefs. “At Wellocks, we believe that the best dishes begin with the best ingredients,” explains Head of Operations Leigh Myers. “We search the globe to find producers and farms that take pride in what they produce, from the everyday basics to the most exotic elements of a dish.” Lisa adds: “Wellocks really care as much as I do about the quality of produce and this is paramount to our working relationship. They offer an excellent service and as Leigh is an ex-chef (who actually worked here at Northcote) he really understands what we need and has the same drive and commitment to finding the best ingredients as we do.” Proud to support Obsession 20

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WrightWineCompany_NCote-Sep2019-FinalPROOF.indd 1 09/09/2019 12:49 Photography: Roméo Balancourt PETROSSIAN: THE ULTIMATE DELICACY From Paris to New York, caviar has taken on the role of an elegant ambassador for luxury, thanks to Petrossian.

n the 1920s, brothers Melkoum and Mouchegh Petrossian introduced France to sturgeon roe. The Petrossian family’s destiny had been dedicated to caviar since Lazare Mailoff, an ancestor,I began running fishing concessions on the Caspian Sea in 1815. The success of their venture in France far exceeded their wildest dreams. In a country known throughout the world for its gastronomy, caviar became the deliciously exotic food that is as much in demand to this day. Petrossian has remained a family business, a French institution, for almost 100 years. The name is so bound to caviar that it has become synonymous with the delicacy. At Petrossian, the ancestral expertise has been passed down through the generations. The experts work in a hand-crafted haute couture spirit and the stars of the show are the fingers, eyes, nose and palate of the person who selects, tastes and refines the product. Selection starts by breathing in the caviar’s aroma. The grain’s shine, colour and, most importantly texture are then examined. The tester then listens to the caviar ‘sing’ and a grain of caviar is delicately fingered to test its firmness. Finally, the caviar is tasted, rolled around in the mouth like wine, to observe its complexity, the length of finish and to determine its potential. The Petrossians consider the party table as a theatre on which to stage the finest delicacies. As such, the limited edition Petrossian tins are hand packed, and each label hand lithographed and numbered. Petrossian has subsequently developed their collection introducing various caviars and other luxury products to its prestigious repertoire. But caviar lies at the heart of the Petrossian family, and at Northcote it is the ultimate choice for chefs Lisa Goodwin- Allen and Nigel Haworth. Nigel explains: “It is the finest caviar around. It is aged from three to 18 months, which makes each caviar have a unique flavour profile.”

Caviar Petrossian is based in the UK and distributed through their premises in London. Also available from Harrods and Petrossian corner at Bibendum, London.

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