Most Romantic Valentine’s Dinner Ever

Most Romantic Valentine's Dinner Ever

Most Romantic Valentine’s Dinner EverMost Romantic Valentine’s Dinner EverMost Romantic Valentine’s Dinner EverMost Romantic Valentine’s Dinner Ever
Most Romantic Valentine’s Dinner Ever

VeryFirstTo and the food lover’s publisher present the most romantic Valentine’s dinner ever. This aphrodisiac-infused culinary experience will be prepared with love by Michelin starred Great British Chef Adam Simmonds at your home.

To find out more about how the dinner is put together, including recipes for each individual dish, please visit:

The most romantic Valentine’s Dinner Ever is an eight-course meal including exquisite dishes such as Native Oysters, with Almus White Caviar (a symbol of fertility), Confit Foie Gras and Smoked Eel, Rissotto with Carabineros Prawns, Saffron (believed in the Middle East to be alluring to women) and Gold Leaf, Wagyu Beef, Fermented Celeriac, Hops and Silver Leaf. The finale of the meal is Vanilla and Smoked Chocolate with Kopi Luwak (coffee increases the pleasure sensors in the brain) Ice Cream.

An exceptional menu should be accompanied by exceptional wine. For each dish, Corney & Barrow has carefully selected some of the rarest and most beautiful wines and Champagne, suitable for this romantic occasion. From the most sought after of estates, a 1990 La Romanee-Conti, Domain de la Romanee-Conti (£17,000) will accompany the decadent risotto, and a very special 1959 Salon Blanc de Blancs (£3,600) will be served with the oysters, complete with South Sea pearls. 

A donation of £1,000 will be made to The Prince’s Trust should the dinner be purchased.


View menu here.

Costs include all ingredients, drink, service, petals, candles, doves, harpist and poet.

If the dinner is purchased outside the Greater London area, travel and accommodation costs will be added.

*Pacific Blue Fin Tuna is not endangered. However, due to sensitivity surrounding the issue, Adam is very happy to offer an alternative course of Pickled Mackerel, Cucumber, Horseradish and Charcoal should you prefer.


Almus White Caviar - £3,000 
Pata Negra Iberico jambon de Bellotta - £180
Spring white truffle - £1,000
Blue Fin Tuna - £120
Goose Foie Gras - £120
English Saffron  - £200
Carabineros Prawns - £120
Gold Leaf - £2000
Silver Leaf - £800
Wagyu Beef - £200
Truffled Brillat Savarin - £80
Perigord Truffle - £500
Mast Brothers Ltd Reserve Vanilla and Smoked Chocolate - £150 
Kopi Luwak coffee - £350 
Amethyst Bamboo salt  - £2000
Flora Danica China - £2400
South Sea Pearls - £6000
Dry Ice - £200


Salon Blanc de Blancs, 1959 - Bottle - £3,600
Salon Blanc de Blancs, 1976 – Magnum - £3,000
Le Montrachet, Domaine de la Romanee-Conti, 1991 – Bottle - £4,000
Chateau D’Yquem, 1975 – Bottle - £400
La Romanee-Conti, Domaine de la Romanee- Conti, 1990 – Bottle - £17,000
Chateauneuf-du-Pape, Chateau Rayas, 1990 – Bottle - £1,200
Ermitage, Vin de Paille, M.Chapoutier, 1997 – Half Bottle - £100
Quinta do Noval, Nacional, 1966 – Bottle - £1,400


Great British Chefs, is a premium digital publisher providing food lovers with over 1,500 recipes and cooking tips from the best chefs in Britain. 
The chefs they feature cook in their restaurants on a daily basis and offer food that is distinctive and cooked with love. The definition of a Great British Chef is someone who is cooking in Great Britain wherever they may have been born - in fact it is this diversity that makes the culinary scene in Great Britain so interesting.


Corney & Barrow is one of the longest established independent wine merchants in the UK. By nurturing relationships with both valued customers and the finest wine makers, old world and new, they have grown nationally and internationally into every sector of the market. They have offices in London, Edinburgh, Northumberland, and in Asia, including Hong Kong and Singapore.


Adam Simmonds is best known for his sophisticated and beautifully-crafted cooking, which has earnt him a plethora of awards and recognition.

He achieved his first Michelin star at Ynyshir Hall in Wales in 2006 before moving on to establish Adam Simmonds at Danesfield House as one of the country's finest restaurants, with a Michelin star, 4 AA rosettes and an 8/10 in the Good Food Guide (placing it at No.12 in the publication's list of top 50 restaurants for 2012); the Guide tipped Simmonds as one of its Chefs to Watch for this decade.

Exchange rates are indicative