Fermin Iberico acorn-fed ham is an authentic treasure from Spain being recognized as one of the four aces of global gastronomy.

Fifty members and their guests were treated to an extraordinary evening featuring this delicacy. The venue was the outstanding restaurant Harry’s, named after its founding father Harry Cox.

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Beet-cured organic salmon with horseradish crème fraîche
vegetable melange, baby zucchini, asparagus, red bell pepper, black olive mousse
Segura Viudas “Reserva Heredad” Brut Cava NV (Penedès)
Tio Pepe Fino Sherry (Jerez)

Spanish spring pea vichysoisse
pea shoots, crispy Iberico ham
Vionta Albariño 2014 (Rias Baixas)
Bodegas Riojanas “Viore Rueda Bianco”2014 (Rueda)

Pan-seared Secrito Iberico steak
carrot, turnip, kale ragout, salsa verde
Marques de Riscal “Baron de Chirel” Reserva 2001 (Rioja)
Cune “Imperial”Reserva 2009 (Rioja)

Iberico grilled pork flank steak
poached quail egg, chilli-roast chick peas, sofrito sauce
Torres “Mas La Plana” Cabernet Sauvignon 2011 (Penedès)
Gonzalez-Byass “Vina AB”Amontillado Sherry (Jerez)

Maple Bourbon “pots de crème”
candied Iberico bacon
Gonzalez-Byass Pedro Ximenez “Nectar” Sherry (Jerez)

All in all it was a great evening that was very pleasing to everyone.

Jack Rhind
Chargé de Presse