The house of Krug has hosted some interesting collaborations in recent years – from the Krug Kreperie and the Krug Krustacean, to a more left-field music installation in Shoreditch where Esa-Pekka Salonen conducted Stravinsky’s The Rite of Spring while guests enjoyed a glass of Grande Cuvée. Perhaps more humble sounding, yet just as tempting, is Krug & Chips, a collaboration with Michelin-starred chef Tom Sellers that runs from July 8-12.
The five-day pop-up will see Krug served in fish and chip shop-themed dining pods (second picture) in Covent Garden’s East Piazza, with a choice of three dishes: whitebait sandwiched between two layersof thinly sliced, deep-fried potato, served with homemade tartar sauce; battered monkfish glazed in a curry sauce with matchstick fries; or lobster wrapped in potato “spaghetti”, accompanied by spicy yuzu mayonnaise. The 45-minute experiences range from a single dish with a glass of Krug Grande Cuvée (£35) to a meal and bottle for two (£140) or a private pod for six diners (£250), who will also have a special Krug gift to take home.
“When Krug approached me to team their superb champagne with that great British tradition, ‘the chippy’, I couldn’t resist the challenge,” says Sellers, founder of Restaurant Story in London and the West Sussex Lickfold Inn.
The chef’sapproach to cooking has been termed “narrative gastronomy”, as each dish tells a story; at Krug, every bottle has a provenance to be discovered by scanning a six-digit code from the back label into the Krug app. And so, two chapters come together to create a new gastronomic tale.