When it’s crispy cold, you just can’t beat a hot, steaming cheese fondue!

The alpine culinary classic lives on in a combination of aromatic cheeses, wine and kirsch (cherry brandy) and should only be eaten when it’s at its best - in the coldest part of the year.

Our fondue is stirred by an actual Swiss who divulges the authentic dos and don’ts – it’s not only entertaining, but it keeps things bubbling right along.

With a secret Swiss recipe, enough kirsch and caquelons (special fondue cooking pot + spirit burner), the traditional “bollocks” for the finale (something for aficionados), we can share the fondue fun with up to 200 people at a time. 

Afterward, an alpine herb sorbet, and no one will ever want summer again – at least until the next day.