Salt beef, sushi, whisky and cham­pagne, all the kosher fun of the fair

The Jewish Chronicle - - KOSHER - BY VIC­TO­RIA PREVER

PO L I S H O F F y o u r t a s t i ng gl a s s a nd sharpen your el­bows — this year’s Kosher Food and Wine Ex­pe­ri­ence is only just around the cor­ner, with more ex­hibitors than ever.

The huge food and wine tast­ing — con­ceived orig­i­nally by the Her­zog fam­ily, to show­case Ke­dem’s kosher wines and spir­its — is now a cal­en­dar fix­ture for many of Lon­don’s kosher wine cognoscenti.

“This year will be a lit­tle bit dif­fer­ent — the Park Lane Ho­tel has been mod­ernised and re­fur­bished,” ex­plains Mor­ris Her­zog, the man­ag­ing di­rec­tor of Ke­dem Europe and Royal Wine Europe, “and we will be launch­ing sev­eral new wines”.

Af­ter sev­eral years, the for­mula might have started to get a lit­tle tired, so the Her­zogs and co-founder, Arieh Wag­ner — the food part of the ex­pe­ri­ence — have made a few tweaks this time around to keep cus­tomers on their toes.

“This year it will be more or less the same for­mat — you don’t change a win­ning horse — but there will be a few dif­fer­ent dishes on of­fer and we have re­ar­ranged the space to stop it be­ing so c r o wde d , ” s a y s Wagn e r, who has been b e h i n d the pop­u­lar sushi/ s a l t b e e f menu since the event’s in­cep­tion.

“We had 800 guests l a s t y e a r, which was a lot, so we are cap­ping the num­bers this year and up­ping the qual­ity of the ex­pe­ri­ence by di­vid­ing the din­ing be­tween two ar­eas. The same menu will be of­fered in the main down­stairs area, as well as in an ad­di­tional up­stairs area.”

On the menu this year will be a pasta sta­tion with var­i­ous sauces, duck pan­cakes, sushi, lamb tagine with cous­cous or rice, the usual salt beef carvery and a panini sta­tion with salt beef and cold cuts of meat.

Ac­cord­ing to Her­zog there will be 100 VIP tick­ets on of­fer, which en­ti­tle the bear­ers to a num­ber of ex­clu­sive ex­pe­ri­ences: an en­hanced food menu served in a pri­vate area — no need for those ra­zor-sharp el­bows in there — with a range of pre­mium wines on of­fer which will not be avail­able in the main wine-tast­ing room.

“In the VIP lounge there will be pri­vate din­ing, as well as pre­mium vin­tage whisky tast­ings, unique wines and a foie gras sta­tion,” says Her­zog.

At £100 per head, the VIP ticket (which bizarrely will in­clude a free cigar) is not cheap, but should of­fer a pre­mium ex­pe­ri­ence, with some very spe­cial wines avail­able to taste in­clud­ing Flam No­bel, CB by Pel­ter and some of Her­zog’s vin­tage wines.

In the main show area, join­ing the fa­mil­iar wine­mak­ers, will be some new faces. From Amer­ica comes the best-named win­ery — why has no one used it be­fore? — Ha­gafen Wine Cel­lars and from Is­rael there is “Matar by Pel­ter”, the kosher la­bel from the Pel­ter win­ery — one of

Cal­i­for­nian new­comer Ha­gafen Cel­lars

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