If you’re a caviar fan, you’re in for a treat. This June, N25 Caviar will unite two of the UK’s most exciting Michelin-starred chefs, Max Coen of one Michelin-starred Dorian, London, and N25 Caviar ambassador Gareth Ward of two Michelin-starred Ynyshir, Wales, for an exclusive one-day experience in Notting Hill
If you consider yourself a fine dining fan, you won’t want to miss out on this rare upcoming event. Favoured by many of the world’s leading chefs, N25 Caviar is renowned for its commitment to craftsmanship, precision, and quality.
With just 80 seats available across lunch and dinner at Dorian in Notting Hill, this prestigious collaboration is a tribute to the synergies between these esteemed chefs and the exceptional quality of N25 Caviar. Woven into the tasting menu, the caviar takes centre stage, reflecting the brand’s respected position in the world’s most reputable kitchens.
Each service will begin with a relaxed welcome, featuring the Dorian Caviar Rosti as guests sit down around banquet-style tables for an exclusive caviar masterclass hosted by N25 founder, Hermes Gehnen, offering a rare insight into the meticulous selection process behind one of the world’s most sought-after caviars.
An exceptional tasting menu will follow, designed in collaboration by both chefs, showcasing their creative interpretations of N25 Caviar in ways never seen before.
Designed for sharing, the menu will be served in waves across the table, beginning with snacks and smaller plates such as the langoustine rösti, N25 caviar custard with broad beans, and XXL Orkney scallop glazed with anchovy and fermented apricot hot sauce.
These will be followed by larger sharing dishes, including whole Dover sole with sweetcorn chowder, cockles, pil pil and smoked chilli oil, and Dorian’s signature T-bone steak cooked in beef butter, served with pink fir potatoes, creamed peas, grilled broad beans with black truffle, and a crisp salad of piattone beans, remoulade, and leaves.
To finish, guests will share French toast soaked in hazelnut butter with stracciatella ice cream and gariguette strawberry custard, alongside Ynyshir’s famed banana soft serve with birch syrup and a final helping of N25 Caviar.
Hermes Gehnen, founder of N25 Caviar explains, “I wanted to bring Max and Gareth together because they are product fanatics. They embody the essence of N25 as they are both known to make no compromises on produce and are always on the hunt for the best quality. I’m eager to see them come together to showcase N25 in their unique ways that echo our philosophy.”
An unforgettable, one-day-only event with limited seating and high demand – tickets for this coveted experience go on sale Wednesday, April 30th for £300 for the food menu. Early reservations are strongly encouraged to secure a place.
Please note that, due to the technicalities of the menu, the restaurant will not be able to accommodate specific dietary requirements.
Make it happen
When: 8th June 2025
How: For more information or to make a reservation, visit the links for Lunch or Dinner.
Where: 105, 107 Talbot Rd, London W11 2AT
Wallet: £300pp.
