There’s nothing like great food to bring people together and get them talking. From indulgent Belgian chocolate tastings to Russian caviar classes, Rocco Forte Hotels have created a fabulous range of foodie experiences to give your clients a trip to remember.
Russian Caviar Masterclass in St Petersburg
Everyone has heard of caviar, but do you know your Beluga from your Sevruga? Our Russian Caviar Masterclass at Hotel Astoria will help you do just that. Our caviar expert, and Executive Chef, will talk groups through the nuances of the different flavour profiles and the do’s and don’ts of tasting, before leading a special sampling accompanied by blinis and all the traditional Russian condiments.
Belgian Chocolate Masterclass in Brussels
This exceptional group experience is a wonderful opportunity to learn how to make and taste chocolate with one of Belgium’s legendary master chocolatiers, Laurent Gerbaud. Under his expert guidance, your clients will learn about different cocoa beans and where they’re sourced from, and then turn their hand to making some delicious cocoa confections of their own.
City Food Tour in Berlin
Berlin’s street food scene is about so much more that bratwurst and currywurst. Our city food tour with local team Bite Berlin, will introduce groups to traditional German delicacies, and uncover Berlin’s multicultural community through its wealth of tantalising street foods—from flavoursome falafel and hummus to steamed momo dumplings.
To book a group stay in St Petersburg, Brussels or Berlin, please email or contact:
Charles Williams II ∙ Director of Global Groups and Events Sales, East Coast ∙ cowilliams@roccofortehotels.com ∙ 917 601 0630
Mary Geong ∙ Director of Global Sales, C&I West Coast, Leisure NW & Western Canada ∙ mgeong@roccofortehotels.com ∙ 415 896 4055
Kim Bradford ∙ Director of Global Sales, C&I Groups & Incentives, Midwest ∙ kbradford@roccofortehotels.com ∙ 929 366 5367
The name Bernardo Buontalenti might not mean much to those outside of Florence, but it should. A prestigious Florentine architect and artist favoured by the Medici, he is also widely credited with inventing gelato. This frozen delight is now as synonymous with Italy as pizza and is deeply intertwined with Florence’s heritage. Take a tour of the city’s most celebrated gelaterias, curated by the expert concierge team at Hotel Savoy.
Maestro Salvatore Calabrese and Federico Pavan, Director of Mixology at Brown’s Hotel, discuss the creative process behind Happily Ever After, the Donovan Bar’s new fairytale-inspired cocktail menu, launching on 28th May.
After two decades of success with his innovative take on Japanese cuisine, international restaurateur Rainer Becker is bringing Zuma to Germany for the first time with a hotly anticipated summer pop-up at The Charles Hotel. Becker, who honed his skills at Michelin-starred restaurants in Germany before falling in love with Japanese food in Tokyo, returns to his native country 22 years after launching the first Zuma in London.
