Earlier this year, I had the pleasure of attending a fine dining event of luxury and culinary excellence. Hosted at The Escoffier Restaurant, Westminster Kingsway College, the evening was a truffle-infused extravaganza supported by La Rustichella, a brand synonymous with truffle excellence. This event not only tantalized our taste buds but also showcased the extraordinary talents of the college’s culinary students.

The evening began with a sophisticated welcome reception, where we were greeted with glasses of the crisp and refreshing 2020 San Giovanni Spumante Dosagio Zero from Italy. This delightful sparkling wine set the tone for the gourmet journey ahead, promising an experience that was both luxurious and indulgent.

Our culinary adventure started with an amuse-bouche that was as visually appealing as it was delicious. Set in the historic and elegant surroundings of The Escoffier Restaurant, the atmosphere was both grand and intimate, perfect for such a distinguished event. The Butternut Squash Soup, adorned with Lemon Cream, Toasted Pumpkin Seeds, and a drizzle of White Truffle Oil, was a harmonious blend of flavours. The students, with a mix of excitement and nerves, presented their meticulously prepared dishes, hoping to impress the discerning guests. Paired with the 2020 Maria Teresa, Nebbiolo D’Alba Spumante Rose Brut from Italy, this dish provided a vibrant start, highlighting the versatility and depth of La Rustichella’s white truffle oil.

Next, we were treated to a starter that can only be described as a masterpiece. The Venison Carpaccio rolled in herbs, complemented by Black Truffle, Caramelized Truffled Walnuts, and Bitter Leaves, was a dish that married bold flavours with delicate textures. The black truffle, provided by La Rustichella, added a rich, earthy aroma that elevated the venison to new heights. This course was paired with the 2022 Roero Arneis from Vezza d’Alba, DOCG, Italy, a wine that brought out the best in the truffle and venison combination.

The fish course was a stunning display of culinary craftsmanship. Nori Wrapped Coho Salmon, accompanied by a Sole Truffle Mousse and Salmon Skin Crackling, was not just a dish but an experience. The students at Westminster Kingsway College truly outdid themselves with this creation. The 2020 Roero Arneis Riserva SRU, DOCG, Italy, with its crisp and refreshing notes, was the perfect partner for this seafood delight, enhancing the truffle-infused flavours without overpowering them.

The main course was a celebration of classic French cuisine with a truffle twist. Aged English Rose Veal Loin Rossini, served with Winter Vegetables and Sauce Perigueux, was the highlight of the evening. The veal was cooked to perfection, and the addition of La Rustichella’s truffle brought an element of luxury that was truly unforgettable. Paired with the robust and full-bodied 2019 Roero Riserva Vigna Sant’ Anna from Italy, this course was a testament to the culinary prowess of the students and the quality of La Rustichella’s truffle products.

Dessert was a fitting end to an extraordinary meal. The Tiramisu Gâteaux, with Almond Liqueur Cremeux and Roasted Almonds, was a delightful blend of classic Italian flavours with a modern twist. The richness of the tiramisu was beautifully balanced by the subtle almond liqueur, leaving a lasting impression. Petit Fours and Coffee followed, bringing our truffle-infused journey to a delightful close.

This event was not just about the food; it was about celebrating the talent and dedication of the students at Westminster Kingsway College. Their professionalism and culinary skills were evident in every dish, making the evening an extraordinary experience for all who attended.

This event was not just about the food; it was about celebrating the talent and dedication of the students at Westminster Kingsway College. Their professionalism and culinary skills were evident in every dish, making the evening an extraordinary experience for all who attended. Initially, I was concerned that the extensive use of truffle throughout the menu might be overwhelming and overpower the other flavours. To my surprise and delight, the truffle was used with such finesse that it subtly complemented and enhanced each course, never feeling excessive. The use of La Rustichella’s truffle products added a level of sophistication and luxury that was simply unparalleled. The fine dining event at The Escoffier Restaurant was a night of truffle elegance that will linger in my memory for years to come. Cheers to La Rustichella and the brilliant students of Westminster Kingsway College for an evening of culinary brilliance.