London, 23 April 2025: On the 8th of June, N25 Caviar unites 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 at Dorian, Notting Hill.
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, 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.
For more information or to make a reservation, visit the links for Lunch or Dinner. For media inquiries, interviews, or press coverage, please contact: Morena Kolmarkai morena@lotuslandagency.com
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NOTES TO THE EDITORS
About N25
Driven by precision and attention to detail, N25 Caviar pushes the boundaries of excellence in gastronomy. Through innovative ageing techniques and skilled craftsmanship, N25 offers a variety of caviar with refined flavour profiles that reflect their dedication to the perfect culinary experience.
Leveraging the unique terroir of high-altitude mountains, natural mountain water, optimal climate, and the innovation offered at our aquacultural facilities in China — this is the foundation of N25 which allows us to strive for perfection and continuously set the highest standards for quality control.
Through a unique ageing process, N25 curates a range of caviar varieties defined by complex, umami flavour profiles that have a refined subtlety. The resulting caviar undergoes rigorous visual and sensory quality control at the hands of the brand's caviar masters, who adhere to the strictest selecting criteria, with only 10% of the harvest earning the prestigious N25 label.
About Chef Max Coen and Dorian
Max Coen is the chef-owner of one Michelin-starred Dorian, a modern British bistro in the heart of Notting Hill. Known for its focus on exceptional produce, Dorian has quickly become a favourite among critics and locals alike. In just two years, the restaurant has earned a Michelin star, been named No. 21 in the UK’s National Restaurant Awards, and established itself as a cornerstone of its community. Chef Max draws inspiration from all over the world and not one specific cuisine; his cooking is moulded by his time working at Ikoyi with Jeremy Chan, Frantzen in Stockholm and James Knappett’s Kitchen Table, London. Dorian earned their first Michelin star in 2024.
About Chef Gareth Ward and Ynyshir
Ynyshir Restaurant and Rooms is a two Michelin-starred restaurant headed by Chef Patron Gareth Ward in the picturesque Welsh countryside. Formally a 15th century shooting lodge, Ynyshir has transformed exponentially since owners Gareth & Amelia took over the reins back in 2016. Serving 30 courses of some of the world’s most desirable dishes and what seems to be an endless supply of N25 Caviar, you certainly won't leave Ynyshir hungry. With a passion for Japanese techniques, world class ingredients, and nostalgic favourites from his childhood in County Durham, Gareth’s menu ethos is simple - it’s the food he wants to eat. Vinyl enthusiasts, this might just be the restaurant for you!
The in house vinyl DJ curates a bespoke set every evening, guiding guests through the immersive four hour dining experience. A spinning disco ball adorns the ceiling with the party feel shared by both the guests and Gareth, as he puts on a show in the open kitchen, visible by every diner.