The Mountain Gourmet Ski Experience

Following the incredible success of the last three years of the Mountain Gourmet Ski Experience, which has drawn plaudits from both The Sunday Times and Daily Telegraph, you have the opportunity to join Heston Blumenthal and chef friends in Courmayeur for an enhanced 4th edition in what will be another incredible collaboration of chefs working together to create a unique experience.

Now in its fourth consecutive year, the Momentum Gourmet-Ski experience is a unique opportunity, curated by Heston Blumenthal, to experience two INCREDIBLE dinners exclusively created for the event by three of the greatest UK chefs, prepared and served in rustic mountain settings. Heston’s invited friends, Sat Bains (, Claude Bosi ( and Jason Atherton (, will devise dishes for menus unique to the event, blending their personal styles with the rustic settings and mountain produce.

Heston’s guest chefs and their teams fly out to Courmayeur, away from their stoves and bespoke kitchens, to prepare these menus for a group of like-minded individuals, paired with some of the best Aosta Valley and Italian wines. The 3 days include the opportunity to interact with the chefs at certain key times and ABOVE ALL witness the incredible alchemy brought about by the merging of the different talents and styles. Along with this, 3 days of great skiing, mountain lunches in Heston’s favourite spots with menus selected by the chefs and sharing moments in time with others.

2016 saw Clare Smyth join the legendary teams of chef Sat Bains and Marcus Wareing in the Italian resort of Courmayeur to lead guests on another tantalising gourmet adventure. The journey started at Heston's Perfectionist's Cafe in the new Heathrow Terminal 2, followed by three days of skiing, one rustic and one gourmet dinner on the mountain by Sat, Clare and Marcus’s team and much else besides.

This year's exclusive edition of the Mountain Gourmet Ski Experience will take place 17th - 20th March 2017.
To find out more and request places please contact Jessica Gorman by email

Enjoy our latest feature in the FT How To Spend It (November 2016) - Read the Article.

He (Heston) finds time to serve a yeasted, frothing hot chocolate with truffle-topped chocolate bars. In the excellent mountain restaurants dotted around the pistes (Blumenthal wants to rebrand the resort 'Gourmayeur'), lunches get accordingly longer, with Fontina cheese melted into cabbage, chestnuts wrapped in lardo, spit-roasted suckling pig. "One of my favourite things about skiing (in Courmayeur) is that you're always looking forward to something", Blumenthal says. "What's next? Go up the mountain and come down, then you look forward to your coffee stop, and then to lunch, and then to skiing.

Ft Weekend, 24 January 2015 - Natalie Whittle