Renowned for his extraordinary culinary talents and innovative creations, Tamburrini has incorporated the exquisite AVA Magnum® strawberry into his menu at Loch Lomond Cameron House’s fine dining restaurant, Tamburrini & Wishart.
The limited-edition White Chocolate Millie-Feullie features compressed AVA Magnum® strawberries, complemented by a delicate fermented sauce and milk sorbet.
The AVA Magnum® strawberry, one of the country’s very best berries, known for its exceptional flavour and succulent juiciness, perfectly enhances the desserts textures and tastes.
Paul Tamburrini commented, “We pride ourselves in serving our guests the finest of flavours Scotland has to offer, working only with local produce of superior quality. AVA Magnum® strawberries are undeniably the best strawberries in Scotland and we are delighted to feature these berries in our dessert.
Jill Witheyman, Head of Marketing at Angus Soft Fruits, commented, “Collaborating with chef Paul Tamburrini has been an honour. Working with a culinary visionary of his calibre has been a privilege and witnessing our strawberries featured on the menu of Tamburrini & Wishart is truly a proud moment for us, showcasing the impeccable taste of AVA Magnum®.”
AVA Magnum® is part of Angus Soft Fruits’ AVA Berries® range. Exclusively grown by a select group of growers based across Perthshire, Fife and Angus, AVA Berries® harness the region’s unique microclimate and daylight hours to produce strawberries of unparalleled quality. The AVA Magnum® are bred to develop sugars slowly, which results in an exquisite sweetness that sets them apart from ordinary berries.
Available in premium lines in the UK’s top supermarkets including M&S Red Diamond, Aldi’s Specially Selected, Sainsburys’ Taste the Difference, ASDA’s Extra Special and in Costco as AVA Berries®.
Here Paul Tamburrini reveals how to make his signature White Chocolate Millie-Feullie.
