We send our warmest congratulations to Raymond Blanc and his team at Le Manior Aux Quat Saison, one of our oldest customers of edible 23ct Gold Leaf.Voted best hotel in Britain 2016 by TripAdvisor.
Enjoy a 5 or 7 course taster menu, described as a twist of imaginative genius. Dishes using only the freshest and best quality ingredients from their two Acre Kitchen Garden with no less than 90 vegetables and 70 varieties of herbs. Choose wine from an extensive Cellar with over 1000 different wines from around the world to complement your fine dining courses.Booking for restaurant and hotel: www.belmond.com/le-manoir-aux-quat-saisons-Oxfordshire
Spoilt yourselves because you’re worth it.
This wonderful cake is made with 24 carrots and finished with 24 Karat Gold making it look like the most expensive cake in the world.
You too can impress your guests with pure 24 karat gold leaf which are available in 1,5,10 and 25 sheets booklets from Connoisseur Gold.
Prices starting from £1.95 you don’t have to be a millionaire to enjoy this luxury finish
23 carat Edible gold supplied by Connoisseur Gold coated mini samosa as amouse bouche
The concept of Ambrette was launched in February 2010 in Margate, Kent. The menu is seasonal and features a mix of local and exotic ingredients. The cooking style is influenced by regional Indian cooking. Dev Biswal has an adventuress, artistic and open minded approach to creating dishes.
As a result, influences of other global cuisines such as French and South East Asian are reflected through the menu. The style of service is friendly and professional at the same time. The restaurant features unique foraged produce such as local sea weed and game along with traditional favourites such as lamb and chicken. Guests are treated to an array of pallet teasers and tasters throughout the meal.
Dev was born in Orissa in Eastern India. He graduated from The Institute of Hotel Management, Catering Technology and Applied nutrition in Kolkata. Dev acquired an in depth knowledge of regional Indian cooking while working in various establishments in India. He strives to showcase the variety and complexity of regional Indian cooking in his dishes at The Ambrette.
Experience in top hotels in Dubai exposed Dev to classical French and other international cusines. He believes that food is more of an art form and a great source of an individuals expression. Dev nurtures and promotes chefs from multi cultural backgrounds
Christmas Cake has been finished with Connoisseur Silver Flakes. It’s simple and easy just sprinkle over the cake for a wonderful festive look.
STEFAN GATES, GASTRONUTS, EXTRAORDINARY, USES CONNOISSEUR GOLD 23CT GOLD LEAF 80 X 80 FOR HIS CHRISTMAS TURKEY
Christmas dinner is the most important meal of the year for most Britons, but it’s often predictable.
It’s simple to achieve, just cook your turkey as usual, let it rest for an hour .Choose a place without a any draft.
Start with the breast of the turkey, hold the book firmly and open each page so that the gold leaves don’t all slip out, then open each page gently and press the gold from the booklet straight onto the turkey. Use a dry brush to dab it into place if you need to, around legs and crevices. It may take a couple of goes to get right, keep going until you’ve covered the whole surface.
Fly in the face of austerity and give the Midas touch to your turkey this year
This leaf is moulded from Marzipan then gilded with edible 23ct gold leaf. An easy and great idea to decorate your chocolate cake.