22nd August 2012

The Michelin-starred Paris House restaurant, located on The Duke of Bedford’s Estate inWoburn, today hosted the launch of a unique local and British product – Aylesbury Escargot.  The small but exceptional artisanal snail farm, run by local farmers Sophie & Mike Wharton, is the only farm in the UK producing snail caviar and meets an unsaturated need for quality high protein low fat snail meat and snail eggs as ‘escargot pearls’

Invited guests including Fortnum & Mason, Wild Harvest and Yes Chef! were introduced to the Escargot Pearls over Champagne and Canapés.  Sophie and Paris House Head Chef Phil Fanning talked guests through how they have together been perfecting the snail curing process to ensure the exclusive pearls are preserved for the longest possible time in optimum conditions.  Guests then feasted on a bespoke Gourmand Tasting Menu specially created for this occasion by Paris House Head Chef Phil Fanning and which featured a number of dishes with the unique Escargot Pearls.

Says Paris House Head Chef Phil Fanning, “About 6 months ago Sophie turned up at the back door with some raw snails eggs in a little jar, asking me if I could do anything with these. I played around with a number of curing methods and ratios and eventually found something that worked. Since then we have been developing recipes and menus using the pearls and they have become an increasingly used product on my menus. I always like to challenge our Chef’s Table guests with some products they won’t have tasted before and the snails eggs are always a winner.  I believe that Sophie’s product is exceptional but as with all small artisan businesses without support just because it’s exceptional doesn’t mean it will be successful. Hopefully by joining forces with Paris House’s parent company, The 10 in 8 Fine Dining Group, we can offer Sophie some assistance in getting the business into a stable position and Aylesbury Escargot will be around for years to come.”

Guests wishing to try the Escargot Pearls first-hand are now able to do so as the snail caviar features on the A La Carte Menu and on a Chef’s Table Menu at Paris House.

Menu served at Aylesbury Escargot Product Launch, 22^nd August 2012.

Canapes

—-

Bread

—-

Amuse Bouche

Snail and foie gras Pate with Iranian Pistachio and figs

—–

Starter

Ceviche of scallop with apple, thyme and snail caviar

—–

Main Course

BBQ’d Welsh Wagu with snail and bone marrow fricassee with a tarragon sauce

—–

Pre Dessert

Snail Egg Mojito!

—–

Dessert

Sour cherry marshmallow, vanilla parfait with chocolate sauce