Mark Hix’s Tales From The Kitchen Library creates a year of unmissable kitchen collaborations bringing together some of the UK’s most formidable chefs and restaurateurs from Rick Stein to Ollie Dabbous.
Tales from The Kitchen Library is an opportunity not only to watch some outstanding chefs in action, but also to share a relaxed and intimate evening with Mark Hix and his friends sharing stories of their life in food whilst also demonstrating and cooking a four course menu in the intimate setting in Mark’s Kitchen Library – think of it as a dinner party hosted by some of the most exceptional names in food.
This farmed caviar is obtained by methods that do not harm the fish, which means that it is a sustainable and ethically sourced food from a traceable source. The fish are given exclusively organic feed and swim in pollution-free water that comes from deep artesian wells, ensuring that it is an entirely natural caviar, with nothing added except salt. The pure, authentic taste will be a revelation to caviar-lovers.
Join Mark and Mottra founder Sergei Reviakin for a night to remember with Mottra sustainable caviar dishes prepared by Mark and Sergei in this unique venue.