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Pour visiter notre site, vous devez être en âge de consommer et/ou d'acheter de l'alcool selon la législation en vigueur dans votre pays de résidence. S'il n'existe pas de législation à cet égard dans votre pays vous devez être âgé d'au moins 21 ans.

Per visitare questo sito, è necessario essere abbastanza vecchio per consumare alcol in base alle leggi vigenti nel proprio paese di residenza. Se non esiste una legislazione in tal senso nel vostro paese è necessario avere almeno 21 anni.

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Per maggiori informazioni, visiti il sito http://www.wineinmoderation.eu

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For more information,
visit www.wineinmoderation.eu
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as well as Discus and CEEV.
By entering this site you accept our terms and conditions. wineInModeration The abuse of alcohol is dangerous for your health. Consume with moderation.
Nous soutenons la consommation modérée de vins et spiritueux, via Moët Hennessy, membre de SpiritsEurope, de DISCUS et de CEEV. En entrant sur ce site vous acceptez nos conditions d'utilisation wineInModeration Nos emballages peuvent faire l'objet de consignes de tri. www.consignesdetri.fr consignes de tri
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KRUG iD
DISCOVER THE STORY BEHIND YOUR BOTTLES
Portrait Glynn Purnell in close-up for Krug x Mushroom

Purnell's

United Kingdom

Krug Ambassade since 2011 and one of the first in England, the restaurant Purnell's shares with Krug the same philosophy and the same love for the know-how. The hotel offers innovative and creative cuisine.

“ 
I decided I wanted to be a chef when I was ten
 ”

Glynn Purnell

Portrait of Glynn Purnell for Krug x Mushroom

Most chefs find their desire at an early age but can you remember the moment that led you down the path into gastronomy? 

A beautiful memory. Mine was slightly different! I decided I wanted to be a chef when I was ten and added curry powder into my baked beans. I thought it was amazing. When I was growing up, I used to be influenced by my mother’s cooking and, to this day, I admire the way she catered for a large family. One of my signature dishes is called “Haddock and Eggs”. It contains a poached egg yolk, smoked haddock, cornflakes and curry oil. All elements of my childhood are in that dish from when my mother used to poach haddock and I used to walk around with cornflakes in my pocket.

In Europe alone there are myriad types of edible mushroom. Do you have a favourite either for the restaurant or personally?

Not as such. There are so many different varieties, each with its own season, each with its own characteristics and flavours. There is a huge range and versatility in how they can be used, from clarifying to caramelising, using them in a consommé, as the basis for a stock or in a sauce but they can also shine on their own as the star ingredient. I use mushrooms all year round: morels, ceps, chanterelles, black trumpets and the pied bleu variety. I use them in various ways and try to respect the properties of each of them as best I can by using different techniques. 

Do you ever get the chance to go hunting for wild mushrooms? 

Mushroom picking is not something I got to do very often growing up on a council estate in Birmingham. These days I do not tend to get a chance to go foraging as I am still based in the city. But I have found a few when I have taken Whoops, my Jack Russell, for a stroll in the woods.

Culinary creativity aside, does the combination of Krug and mush-rooms hold a special significance for you? 

Yes! Recently I was lucky enough to be drinking a glass of Krug Grande Cuvée on the hills of Piedmont in Italy during a truffle hunting trip in Alba. It was made even more memorable by having fresh white truffle grated all over my agnolotti!

Sonal Clare Purnells Kitchen
Sonal Clare Purnells Hall
Sonal Clare Purnells tables
 
Purnell's
United Kingdom

55 Cornwall Street, Birmingham, West Midlands B3 2DH, United Kingdom

+44 121 212 9799
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