London's Greatest Live Music Restaurants

The very best white truffle deal of all time at Boisdale

Posted on Oct 15, 2019
The very best white truffle deal of all time at Boisdale

This year fresh white truf­fle, the world’s most expen­sive lux­u­ry food which sells at Har­rods for £6,500 a kilo will be avail­able at Bois­dale at the very best price ever seen in Lon­don for many decades. To cel­e­brate Boisdale’s 30th Anniver­sary — Bois­dale restau­rants will be serv­ing Fresh White Ital­ian Alba Truf­fles (5 grams), shaved at the table, with lin­guine as a main course at 50% off for the unbe­liev­able price of £29.50 per per­son (usu­al­ly £59.50).

The heavy rain­fall in North­ern Italy pro­duced a bumper crop of this high-qual­i­ty del­i­ca­cy at a rel­a­tive­ly low price. Experts at the Nation­al Cen­tre for Truf­fle Stud­ies in Alba, Italy say that the indi­ca­tions are excel­lent and sug­gest that we’ll remem­ber this year for a long time to come with the price cur­rent­ly lan­guish­ing at just’ £1,741 — £2,177 per 1 kg (€2,000 to €2,500), which is rough­ly half the price of last year’s crop.” 

In pre­vi­ous years, most notice­ably severe, pre-reces­sion 2007 (the black year for the white truf­fle), prices rock­et­ed to £6,500 per one kilo­gram, as over­seas mil­lion­aires snaf­fled what lit­tle truf­fle there was, osten­ta­tious­ly rack­ing up four-fig­ure bills in smart restau­rants around the world.

The record price paid for a white truf­fle was set in Decem­ber 2007 when Macau casi­no own­er Stan­ley Ho paid £210,000 for a spec­i­men weigh­ing 1.5kg. He fol­lowed it up the next year buy­ing one for £128,000 that was slight­ly over one kilo­gramme and dug up in Molise, a region in Italy’s south.

Bois­dale gourmets will have an oppor­tu­ni­ty to feast on this rare mush­room, cour­tesy of A Romani, a com­pa­ny whose aim is to sup­ply the best truf­fles of all vari­eties at the best price all year round. 

Andrew Rose, Exec­u­tive Head Chef, com­ments: I love cre­at­ing truf­fle recipes — it’s a dia­mond of cook­ery and peo­ple have been feast­ing on it for almost 4,000 years. The fresh truf­fle is a liv­ing mush­room, which gives off its per­fume for sev­er­al days and is unlike any oth­er ingre­di­ent in cook­ing. Truf­fle shines in pas­ta dish­es which is how we offer it at Bois­dale. How­ev­er, at home as a treat, I add it to my scram­bled eggs in a morn­ing which is a true food heaven!”