For the launch of Krug’s latest book ‘From forest to fork’, we partnered with Country and Townhouse to hand-deliver 9,500 copies to the doors of their target consumer.

To raise further awareness, we invited a select group of press to embark on a champagne-fueled ‘forest to fork’ experience, foraging for mushrooms with our resident mycologist, James Wood and Michelin star chef Glynn Purnell.

Guests were then chauffeured to Glynn’s restaurant ‘Purnell’s’ for a bespoke mushroom-inspired five course menu, pairing each dish with one of three Krug champagnes.