krug_sas_welcome krug_sas_welcome krug_sas_welcome krug_sas_welcome

Please take a moment to choose


La preghiamo di indicarci


To enter our website, you must be of legal drinking age in your location or residence. If no such laws exist in your location you must be over 21 to visit our site.

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 localisation de résidence. S'il n'existe pas de législation à cet égard dans votre localisation 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 localizzazione di residenza. Se non esiste una legislazione in tal senso nel vostro localizzazione è necessario avere almeno 21 anni.

Sorry, you are not of legal drinking age in your location of residence.

Désolé, vous n'êtes pas en âge légal de consommer de l'alcool dans votre localisation de résidence.



For more information, visit

For more information, visit

Pour plus d'informations, rendez-vous sur

Per maggiori informazioni, visiti il sito


We are sorry but due to regulations in your location, you cannot access this website.

For more information,
Drink responsibly. We support the responsible consumption of wines and spirits, through Moët Hennessy, member of the European Forum for Responsible Drinking
as well as Discus and CEEV.
By clicking the enter button, you agree to our Terms and Conditions of Use and have read our Privacy and cookie notice. 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 accédant à ce site vous déclarez accepter nos Conditions générales d'utilisation et avoir pris connaissance de notre Charte Données personnelles & cookies. wineInModeration Nos emballages peuvent faire l'objet de consignes de tri. consignes de tri
BERE IN MODO RESPONSABILE. Sosteniamo il consumo responsabile di vino e alcolici tramite Moët Hennessy, membro di SpiritsEUROPE, discus, CEEV e Avec Modération!. Accedendo nel sito conferma di accettare i nostri Termini di servizio e di aver letto la nostra Carta Dati personali e cookie. wineInModeration L'ABUSO DI ALCOL È PERICOLODO PER LA SALUTE.
お酒は節度を持って楽しみましょう。 クリュッグは SpiritsEUROPE, discus, およびAvec Modération!のメンバーであるモエヘネシー社のブランドとして、責任ある飲酒を推進しています。このサイトに入ると、その使用条件に同意されたものとみなされます. 不適切な飲酒は、あなたの健康を害するおそれがあります wineInModeration
Kirk Westaway krug lovers portrait 3

Kirk Westaway


When did you realize that you wanted to be a chef?

When I was 15 and working part-time in the kitchen of a local pub in Devon, I have always loved food and cooking but it was the environment of the kitchen that was the attraction. As a teenager, I was fascinated by the intensely fast-paced and incredibly dynamic environment of the kitchen. I found it all to be exciting and highly addictive. The kitchen also provided a different type of learning experience from school, which I really enjoyed. The education I received in the kitchen was more hands-on, energetic and instant, and as a young boy, the whole experience made a huge impact. 

Kirk Westaway krug lovers portrait 4 Kirk Westaway krug lovers portrait 2
Every dish I create is based on the best and finest produce that is available during the season.

Kirk Westaway

Kirk Westaway krug lovers portrait 1

How has the way that you cook changed as your career has progressed?

My style of cooking has progressively become more refined. In the beginning of my career, I was working in local pubs and making standard, 3-course dishes which required larger portions with bold and heavy flavours. Since then, I have had the opportunity to work in different fine dining restaurants around the world, sharpen my technique and use a broader spectrum of fine produce. As I grew older, I took a page from each experience to refine my technique and develop a more delicate style of cooking.


Where and how do you find inspiration for your work?

My inspiration comes from memories; what my family and I used to prepare for Sunday dinners at home, what I cooked with my friends after fishing on the docks, and even the meals I used to have in the pubs where I worked in my younger days. That to me, was food that meant something. I try to find comfortable, wholesome flavours and present them in a simple dish that creates lasting memories for the guests as well.


Did you grow up eating mushrooms? What is your earliest memory of eating a mushroom or a mushroom dish?

My mum is a vegetarian so naturally our fridge was always filled with vegetables and mushrooms were no exception. When I was younger, she always cooked sautéed garlic mushrooms for me as a side dish to many meals.


Do you see mushrooms as a luxurious ingredient or a humble ingredient?

I would say they are both. They are such versatile ingredients that depending on how you prepare them, they can go anywhere from a simple homemade meal to an elegant fine dining meal paired with a range of luxurious items.


For the rest of your life you can cook with, and eat, only one variety of mushroom – which variety do you choose and why?

I would choose chestnut mushrooms. Compared to other types of mushrooms, they are most versatile with less moisture and great flavour. They can be used in any meal period and its simplicity lends itself to any type of preparation.


What’s the secret to getting the most flavour out of fungi? Please explain the methods and ingredients that compliment it.

There is no secret and it really depends on the style of dish you are creating and with what type of mushroom. I prefer to prepare it à la Grecque, which involves warming the mushrooms, warming them up in a high quality olive oil, adding some garlic and lots of shallots, then topping off with thyme and Amalfi lemon zest. The process helps cure and marinate the mushroom, a great way to extract the flavour.


If you’re cooking mushrooms at home for yourself or your friends how do you like to prepare them?

If we were looking at cooking with basic chestnut mushrooms, I would roast them in butter, then sweat them with some garlic and thyme, remove from the heat and finish with a splash of aged Madeira.


Can you describe a memorable experience involving a glass or bottle of Krug?

My first glass of Krug was coincidentally on my first night in Singapore during my first meal at JAAN, so the whole experience was incredibly special. The flavours in Krug were rich and delicate, sweet and perfect. It was a taste of gold.


What is the dish you have paired with Krug Grande Cuvée?

Title: Scottish Langoustine with Morel Mushrooms and Madeira Hollandaise

Main ingredients:

  • Scottish Langoustine
  • Morel Mushrooms
  • Madeira Hollandaise


Please explain the inspiration behind the dish?

My inspiration for every dish I create is based on the best and finest produce that is available during the season. This is a time when fresh morels are abundant in France and Scottish langoustine is one of my absolute favourite ingredients to use.


Why does it pair so well with Krug Grande Cuvée?

The dish pairs well with Krug Grande Cuvée because both have similar characteristics, which nicely complement each other. They are both rich and delicate at the same time. Krug Grand Cuvée helps highlight the layers of each ingredient to bring out the earthiness of the morels, the richness of the madeira and sweetness of the Scottish langoustine.


They share your passion for now.
Read about other Krug Lovers
Make your mark
on the KRUG
wall of love