For the past year Head Chef Phil has been working closely with local company Aylesbury Escargot to perfect the curing process of snail caviar.  The Escargot Pearls have featured on a number of dishes at Paris House over the year and been tried by many guests at the restaurant.

In August 2012, the restaurant hosted the launch of Aylesbury Escargot’s snail pearls which have truly taken off.  The company was signed up on the spot to supply Fortnum and Mason and now Head Chef Phil has been featured in an article about Escargot Pearls in last Friday’s edition of the newspaper.

The Independent reports “Inside the kitchen at Paris House, a half-timbered gem on the Duke of Bedford’s estate in Woburn, I watch Phil assemble a starter of beef carpaccio and braised Aylesbury snails, confit egg yolk, and crispy shallots, which he’ll be offering on the à la carte menu this evening.”

To read the full article please click here.