Almost a decade ago I, John Taylor … the top chef … stepped down from the magic world of restaurants.
Because the magic had left the kitchen. Cookery had become an arena for snobbishness, Michelin stars and stress.
I longed to get back to the very essence of cookery: The food itself.
So, I set out on a long adventure, across national borders, before I finally unraveled the secret.
But you know what …?
So I started playing, experimenting, honing and creating something truly unique – The Royal Taste.
And here’s the secret:
We let the umami taste unfold during the salmon’s longest resting period. Dry aging on cold smoked salmon is a technique we have developed; thus you will never experience the same enchanting umami taste with any other cold-smoked salmon.
The rest of the magic occurs in the perfect balance between salting and the spice that our smoke-dust conjures up during the salmon’s quality time in the oven.
This is Royal Taste – and now it’s no longer a secret. Share it with your nearest and dearest, your loved ones. In fact, feel free to share it with everyone you know. Because today you have become part of this enchanting narrative.