Expert jelly makers and fantastic foodies Bompas & Parr sent us their most exclusive jelly to try. It's made of Iris, Courvoisier and a little extra special ingredient called Ambergris.
For those of you who don't know what Ambergris is, it's a delicacy also known as 'whale vomit'. It's coughed up by whales, floats around in the sea for the odd decade or ten before being washed ashore and sold for thousands!
You can see this mouthwatering marvel, plus many more culinary delights at ‘Couvoisier presents The Complete History of Food’ between 14-18th July.
It's an edible epic so vast the meal spans 730 years. You can enjoy the walk-through dining experience and multi-course meal charting key revolutionary periods in food history. Plus, travel through time eating and drinking food from London's top restaurants including Bistrotheque, the Michelin starred Gauthier Soho and Saf.
It's a grand feast on a massive scale and open to everyone. The food eras covered include Medieval, Renaissance, Victorian and contemporary, with a number of global firsts thrown into the mix. Think flooded dining rooms with live eels in the water, giant sugar sculptures, Iguanodon dinners and food that responds to your brain waves. So get yourself down there!
More information and tickets can be found by visiting: www.jellymongers.co.uk
