B E H I N D

This year, Maison Krug has chosen carrot as the humble ingredient for the 11th chapter of their ‘Krug in the Kitchen’ dinner series. Inviting seasoned chefs from around the world to unleash the full force of their creativity and craftsmanship on this unassuming but multifaceted vegetable, Andy will join this year’s chef lineup with a very special tasting menu and pairing of vintage Krug Champagnes. The special edition blind tasting menu will capture the essence of carrot, explored through a series of thoughtful dishes, composed around day-boat fish and shellfish sourced from British shores. In keeping with BEHIND’s distinctive approach to seasoning, which relies on the natural flavours in kelp, seawater and sea vegetables, Andy will distill versatile flavours and textures of carrot, to honour Krug’s age-old belief in the transformative power that one ingredient can hold. Tickets are now available to purchase via OpenTable for just one 7pm sitting. For £290pp (excluding service) tickets will include the full tasting menu and a selection of vintage champagnes including the Krug Grande Cuvée 173ème Édition and Krug Rosé 29ème Édition.

10 course tasting menu

6 Course Lunch Menu