Rice Here, Right Now

In collaboration with

Krug

Each year Krug collaborates with some of the best chefs around the world, and asks them to create a tribute to Krug Grande Cuvée and Krug Rosé via a dish based around one Single Ingredient. Designed to excite drinkers and encourage culinary ingenuity, the Single Ingredient initiative celebrates its seventh year with the powerful simplicity of Rice.

Lorna McNee on Krug x Rice, Scottish food and her career

Lorna McNee on Krug x Rice, Scottish food and her career

The trailblazing Scottish chef talks to us about her involvement in this year's Krug Single Ingredient initiative, as well as her start in cooking

Krug Single Ingredient: a celebration of an icon

Krug Single Ingredient: a celebration of an icon

The latest Krug Single Ingredient project sees 75 chefs from 26 countries create a rice-based dish to pair with the iconic Krug Grande Cuvée and Krug Rosé champagnes. The results, as seen in the Krug x Rice cookbook, are extraordinary...

Lorna McNee's rice pudding recipe

Lorna McNee's rice pudding recipe

Combining childhood nostalgia with her career as a chef, Lorna McNee's rice pudding recipe brings out the sweeter notes of Krug Grande Cuvée 170ème Édition

Adam Handling's crab, sticky rice and tom yum

Adam Handling's crab, sticky rice and tom yum

Sweet, salty and spicy, this boldly flavoured dish pairs wonderfully with the nutty effervescence of Krug Grande Cuvée 170ème Édition

Stephen McLaughlin's pilaff recipe

Stephen McLaughlin's pilaff recipe

This warm, aromatic dish pairs beautifully with Krug's Grand Cuvée 169ème Edition