It does sometimes get a little confusing when I am juggling wearing my many “hats”. One moment I am MD of the 10in8 Group, and then later in the day, I am back at Hotel TerraVina dealing with guests requests, running the kitchen pass or cleaning the hotel toilets… the days are certainly diverse.
This week I was wearing my Managing Director’s “hat” on Wednesday, when the 10in8 Group hosted a fantastic launch party at our Michelin star restaurant, Paris House, on the Duke of Bedford’s magnificent Woburne estate. The reason for our involvement being that we are supporting a local, artisanal company, Aylesbury Escargots, with the launch of their fabulous, Escargot Pearls.
I did not know very much about snails, (nor given them too much thought if I am honest), previous to my meeting Sophie and Mike Wharton, the charming owners of Aylesbury Escargot… however, Sophie and Mike are such lovely people and Sophie’s story of how they started breeding snails and producing not only delicious snail meat, but more interestingly, the Escargot Pearls was so fascinating and Sophie so captivating, that 10in8 couldn’t help but get involved.
Phil Fanning our head chef at Paris House subsequently worked on various cures to preserve the pearls (snails eggs) with Sophie and developed a number of delicious recipes which included them and so it was that they were launched with great success – they will soon be available in Fortnum and Masons and will be appearing on a Michelin star dining table near you very soon no doubt. They are a truly unusual but delicious natural product with a distinctive flavour and texture and work very well with many foods, especially braised and strong flavoured meats and delicate dishes such as scallop cerviche with citrus based cure or sauce too.
If you would like to learn more about Aylesbury Escargot and the Escargot Pearls then please don’t hesitate to contact me directly and I can give you all the details. In the meantime their website address is: www.aylesbury-escargot.co.uk Here is a link to some further information and a local news report about the pearls, VIDEO: Snail eggs on the menu for those of you who are keen to learn more about Sophie’s project and George the giant snail….
Till next week