This December, one of Kent’s most celebrated chefs will present a unique 20-course signature tasting menu designed to highlight the most exquisite and luxurious ingredients available today. The experience is priced at £350 per person.
The sublime dishes will be prepared and served by Dev Biswal, the owner and chef of The Cook’s Tale restaurant located in Canterbury, Kent.
This exceptional menu will be offered for only two diners at a time and will be available once daily throughout December. Guests can also opt for wine pairings at an additional cost of £100 per person. To reserve this menu, guests must place their order at least three days in advance.
Over the last decade, Biswal has garnered numerous culinary accolades for his innovative approach, blending contemporary Indian cuisine with global influences.
“The vision for this exclusive menu is to present a platinum standard dining experience to guests outside London.”
The dining experience, lasting approximately two and a half to three hours, will include Dev sharing his insights on culinary techniques, the philosophy behind sourcing rare and exotic ingredients, and his personal culinary journey spanning the globe.
Highlights of the special menu include a White Truffle Khandvi, featuring delicate, savory rolls made with chickpea flour infused with aromatic white truffle; Beluga caviar served with kaffir lime pani puri; crispy Koli Wada lobster coated in spiced gram flour; Wild duck terrine flavored with carom and coriander, a refined British take on foie gras; Lamb-bone marrow soup accompanied by sourdough naan; Tamworth pork belly with Goan apple chutney and crispy crackling; Lamb cutlet grilled over high-quality Japanese charcoal for a distinctive smokiness; and a luxurious 24-carat Gold Gulab Jamun—an opulent twist on the classic Indian dessert—among many other delights.
In January, Dev will embark on a culinary adventure with a group of international gastronomy enthusiasts to his home state of Odisha in India. For more details, visit www.thecooksadventures.com.
