A Guide To Caviar

There’s an exclusivity to caviar that makes it so intriguing. The Sturgeon roe, once just eaten by fishermen on the Caspian Sea, went from humble beginnings to being one of the most celebrated delicacies, adorning the tables of Kings and Queens.

Due to the lack of refrigeration in times gone past, the caviar quickly spoiled but with fast perishability came exclusivity and fascination. 

The “Black Gold of Gastronomy” became hugely popular in England and Russia amongst the aristocracy in the 1800s. Unfortunately, with popularity, comes mass consumption and overfishing. The sturgeon supplies depleted and there were no longer enough Sturgeon to produce at the rate the caviar was being consumed, inevitably the price went up and became harder to source. 

Caviar comes from the female sturgeon at the peak of her fertility and varies from black to grey in colour and small to large roe. When you bite into the fish eggs they burst with a briny, fishy richness. There are several different types of caviar in the world and each with a slightly different flavour. Our caviar comes from one of the UK’s most reliable importers, who source absolutely the finest caviar in the world. Eschewing cheaper alternatives from China, they continue to use producers from the Caspian Sea and Italy to ensure that the quality of this most luxurious food is the highest possible. 

Beluga Caviar

Beluga caviar has always been considered the most prestigious because of its rarity and the significant size of the egg. Iranian beluga is the best in the world and ours comes from one of the most highly regarded farms in Iran. Please take time to savour it, making the most of the exquisite bursts of flavour from the extra-large eggs of this sustainable farmed Acipenser huso huso sturgeon – the only genuine Beluga sturgeon. A delicate wine or fine Champagne will enhance it even more.

Wine Pairing: 

Steal: Pares Balta Cava Brut - £21.50
A brilliant and lively sparkling wine with excellent freshness, this Cava will match perfectly with the Beluga caviar without overpowering the delicate flavour. Buy Now
Splurge: Louis Roederer Champagne - £54.75
A pairing to reach the heights of decadence, this Champagne is both delicate and rich, with just a hint of brioche complexity, balanced by a wonderful mineral tension. Buy Now

Royal Oscietra Caviar

Royal Oscietra Caviar comes from the Sturgeon of the same name, also known as Russian Sturgeon (Acipenser gueldenstaedtii), an ancient species originally native to the Black Sea, the Caspian Sea and the Azov Sea. It is a medium size fish that provides a ‘poppy’ and slightly nutty caviar with the colouring that can range from black, through dark brown to almost beige. Made only using eggs from fully mature 11-12-year-old gueldenstaedtii.

Wine Pairing: 

Steal: Saumur Brut - £16.00
A very attractive Saumur, this sparkling wine’s natural acidity and freshness make it the perfect partner to our Oscietra Caviar. Buy Now
Splurge: Chablis Grand Cru Les Preuses - £68.00
The richness and nuttiness of the Oscietra caviar goes fantastically well with the deep intensity and mineral complexity of this Grand Cru Chablis, which shows a hint of salinity on the finish which really works well with the caviar. A real treat. Buy Now

Malossol Caviar

Malossol is a high quality and consistent caviar, produced from the roe of the Siberian Sturgeon (Acipenser baerii). The delicate eggs have a mild and well-rounded flavour, making this the perfect introduction to the delicious world of caviar. Buy Now

Wine Pairing:

Steal: Vermentino Maremma - £21.50
A very subtly aromatic wine, with delicate notes of white flowers, this crisp white makes a very attractive pairing with our Malossol caviar.
Splurge: Saumur Blanc ‘Arcane’ - £37.50
A perfect food partner, this Chenin Blanc has a natural vibrant acidity, but is balanced by a richness of fruit and mouthfeel. Buy Now


How to serve Caviar

The general rules of caviar are very simple, it should be served cold to enhance its palate cleansing essence and you should use a special caviar spoon as metal affects the subtle, saline flavours. 

The best caviar can of course be enjoyed on its own in its purest form. However, these are some of our favourite ways to serve this decadent delicacy. Naturally the better the caviar, the less garnish you need. 

Caviar Blinis

These small pancakes make delicious canapés. Dollop a bit of crème fraîche on top of the blini and then spoon the caviar on top. These are wonderful at parties with a glass of champagne in hand, or a shot of cold vodka if you’re interested in going Russian style.
You can also try this with a bit of smoked salmon between the crème fraîche and caviar.

Caviar Baked Potato

These are scandalously indulgent and simple to make. Bake a potato until crisp on the outside and soft on the inside. Slice of a thin slice from the top of the potato and scoop out the inside, keeping the skin intact; mix the potato filling with butter, sour cream, chives and season, then carefully put back into the potato skin. Place in the oven just to warm and crisp it all a bit more. The final touch is a big dollop of delicious caviar. Sheer heaven!

Caviar with Egg, Melba Toast, Spring Onions and Crème Fraîche

Another classic way of serving caviar is to serve egg mousse on Melba toast, topped with caviar and spring onions. To make the egg mousse you will need to mix chopped boiled eggs, (whipped) cream, mayonnaise and a little bit of gelatine, allow to set in fridge. You can also add a drop or two of Tabasco for a kick.