Journalist Rob Crossan recently joined us on one of our truffle hunting experience days and wrote about it for Departures Magazine and www.departures-international.com, the magazine and accompanying web site for American Express® international Platinum Card® members. You can read about his day here.
An article “English truffles: the hunt for black gold” has recently been published on the official Berry Bros. & Rudd Blog and will shortly appear in their editorial magazine. Berry Bros. & Rudd is Britain’s oldest wine and spirit merchant, having traded from the same shop since 1698. They hold Royal Warrants for H.M. The Queen and H.R.H. The Prince of Wales.
Sworn to secrecy, we took content writer Emily Miles to a woodland in southern England with our trusty hound and found a good number of truffles. Here she saw the dog at work and learned all about truffles, truffle hunting and the truffle business and was entertained with stories of stately homes, butlers, truffle crime and more.
Thank you to the guests that joined us on Saturday for our first truffle hunting experience day of the season. Their patience and co-operation in working with all of the rules and changes to make the event COVID-secure were rewarded with twenty truffles being found. Rather than the usual afternoon tea with a truffle dish, they all headed home with truffle-infused eggs and some ultra-fresh truffle.
Among the thank you emails:
Thanks again for a very informative day. I really enjoyed it and was amazed at the haul of Truffles Jack found in that small wood, truly amazing!
Thanks for a wonderful day on Saturday. Very inspiring, educational and fun.
Thanks for a fantastic trip on Saturday!
Great to see in The Telegraph that a local pup-up restaurant, and customer of ours, that won a enthusiastic following last year, is to open permanently in October. We supplied Dorset truffles to Robin Wylde in Lyme Regis for chef Harriet Mansell to conjure up dishes such as Jerusalem artichoke, hazelnut and Dorset truffle. The Telegraph lists the restaurant as one of the 10 exciting new 2020 restaurant openings to look forward to.
Today we took a writer for Berry Bros. & Rudd truffle hunting. Berry Bros. & Rudd is Britain’s oldest wine and spirit merchant, having traded from the same shop since 1698. Today the company also has offices in Japan, Singapore and Hong Kong, a Wine School and an exclusive fine wine and dining venue in London’s St James’s. We are honoured to hold two Royal Warrants for H.M. The Queen and H.R.H. The Prince of Wales. The writer is producing an article for their magazine, a twice yearly publication dedicated to wine, spirits and the art of good living.
Sworn to secrecy, we took her to a woodland in southern England with our trusty hound and found a good number of truffles. Here she saw the dog at work and learned all about truffles, truffle hunting and the truffle business and was entertained with stories of stately homes, butlers, truffle crime and more. We will post a link to the finished article on our media coverage page.
We’ve just completed from a three day “truffle road trip” searching in four planted truffle orchards and four “wild” woods across Southern England. The photo shows the best truffle of the trip – a 200g Autumn Truffle. Finding truffles in new locations always adds to the experience. One location was some trees we have driven past many times thinking there ought to be truffles there – yes, I was right! The last was a bonus, an unexpected site found by accident looked perfect and it was!
We have English Summer Truffles available now. Their flavour is described as nutty-tasting, though it and their aroma are more subtle than our Autumn truffles and the Winter (Périgord) truffle. They are, however, still highly prized.
These black Summer Truffles are usually sliced or grated raw over simple ingredients such as eggs, pasta, rice, chicken or fish. For some guidance, serving ideas and recipes see this page. They are harvested from truffle orchards and woodlands in a number of locations across England, found by trained truffle hounds and sent quickly to you – no air-miles here!
To ensure you have the freshest possible truffles, typically we do not hold any stock but will supply them when we next have them – usually every week. This means in general, we do not send out truffles on the day that they are ordered. If you require them for a specific date, please order well in advance and tell us in the “Order details” at the check out. After harvesting, washing and packing, we send them to you using a next day delivery service. Typically your truffles are with you within 48 hours of harvesting for the best possible experience.
To learn more about them and place your order please visit the appropriate page.
Every year we get a number of people who have found what they think might be a truffle in their garden. In about half of cases, unfortunately, it is not a truffle but one of many look-a-likes. Often they are found while they are digging the garden, though in many cases, they have been dug up by animals such as squirrels. We can get two or more truffle finds in some weeks so it is not that rare an occurrence. The latest find was of one small, and still unripe, Summer truffle in a garden inside the M25. The owners found it on the their lawn near some holes and assume it was squirrel that had dug it up. Their garden is a fairly average suburban one but has the mix of some of the trees that truffles can grow with, in this case Birch, Beech and Hazel, as well as the right soils – alkaline, free-draining over chalk.
We are starting to get a few early reports of dogs accidentally finding Summer Truffles in southern England. They are still unripe with little flavour or aroma – it’s too early. They are best left in the ground if you can persuade Fido.
Sustainability was a key priority for the organisers of the British Academy Film Awards (BAFTA) this year. The menu produced by BAFTA’s head chef Anton Manganaro and Paul Bates, the executive head chef of Mayfair’s Grosvenor House Hotel, used seasonal and locally sourced ingredients, and included two vegan courses. Our truffles were part of the main course, thyme-basted Shropshire chicken served with chestnut mushroom barley with a ballotine of Potash Farm walnuts, Dorset truffle-creamed parsnips and roasted beets.