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A very special evening of sheer indulgence. After a welcome glass of chilled fizz, Lance Forman of H. Forman & Son, the world’s finest salmon curers since 1905, will give a masterclass in the different styles of smoked salmon, along with a carvery demonstration, before Laura King of King’s Fine Food discusses the glory that is caviar, explaining its history and the different types available. There will be plenty of smoked salmon and caviar to taste and fine wine and vodka, introduced by drinks editor Jonathan Ray, with which to wash them down.