Ultime Christmas dinner
A £125,000 (€155,000) Christmas dinner for four people is being offered by Chef Ben Spalding, one of London’s rising stars of the restaurant scene.
Using some of the finest ingredients on earth, this four course meal for four, is the ultimate culinary experience for the festive season.
A £37,000 bottle of Champagne that pre dates World War One will be served in diamond studded champagne flutes, before Almas caviar, the world’s most expensive fish eggs, and 150 year old balsamic vinegar, are served as part of the first course.
The world’s most expensive melon from China, the Yubari King, makes up the second course, accompanied by whole white truffle and saffron. The traditional Christmas turkey is given a decadent makeover for the third course. Using Dodine of rare breed turkey with Wagyu beef fillet and heart, the centre piece to the Christmas dinner is wrapped in edible 50 carat gold leaf, sprinkled with Akbari Pistachios. The fourth and final course is served on a gold Ugandan vanilla plate. The desert dish includes whipped Kopi Luwak, beans of coffee berries excreted by the Asian Palm Civet cat and Densuke watermelon, a seedless fruit grown only on the island of Hokkaido, Japan, where up to 10,000 watermelons are produced every year.
The luxurious meal will be prepared by Ben Spalding who is currently head chef at John Salt. He has completed residencies at some of the top restaurants in the world including; Heston Blumenthal’s The Fat Duck, Gordon Ramsay’s Royal Hospital Road and Per Se in New York. Known for his alternative approach to fine dining, Ben and his team will create this memorable feast for diners at their home on Christmas day.
Ben is donating 80% of his fee to Cancer Research UK and Hospitality Action.
THE CHEF’S KEY INGREDIENTS:
Diva Vodka - £2,000
Piper Heidsieck 1907 Champagne - £37,000
Dry ice - £180
Pata Negra Iberico jambon - £600
Birds Nest - £100
Almas Caviar - £5,000
150 year old balsamic - £1,030
Whole White Alba truffle - £3,500
Pullet de bresse’s for stock - £2,500
Saffron stock - £500
Yubari King melon - £2,500
Dodine of rare breed turkey - £500
Wagyu beef - £4,500
Gold leaf - £6,000
Periogord truffles - £900
Akbari pistachios - £5,000
Kopi Luwak - £3,000
Amadei chocolate - £150
Densuke watermelon - £2,600
Gold Ugandan vanilla plate - £1,500
1949 Cheval Blanc - £4,680
1988 Corton-Charlemagne, Coche-Dury - £1,390
1959 La Tache - £5,400
1976 Chateau d'Yquem - £990
£125,000 (for four) subject to availability