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When I started the business in 2004, the aim was to just to sell caviar, foie gras and smoked salmon. Nothing more. It was only when I met Alessio Tessieri from Amedei who produce the finest chocolate in the world that things changed. He asked me if I would sell Amedei chocolate on the premise that we sold some of the finest products in the world and that Amedei had the reputation of being the best. I told him that I knew nothing about chocolate except for my love for Cadbury’s Cream Eggs and he said “You will learn to appreciate what is the finest”. I was arranging a very large freezer build at the time and that freezer was very quickly converted to a chocolate fridge. Without realising, Alessio had sent me on a path to source the finest products in the world, usually produced by individual artisan family businesses. That range has grown considerably and we do hope that when you try the products we have selected, you will enjoy them as much as we do.
Laura King, Owner of Kings Fine Foods
After working as a journalist on what was then called the Middlesex Chronicle, Laura changed career path and worked for Qantas Airlines purchasing aircraft spares. She was then appointed Director of European Purchasing for Philippine Airlines where one of her buyers purchased food including caviar. She then moved to Air Europe and when they went into receivership, W.G. White Ltd., approached her to see if she would be interested in the position of Sales Manager. Although she had never sold, she spent many years observing people as they sold to her, so she felt that she should try a new challenge. She spent 13 years at W.G. White Ltd, as Sales Director and that invaluable experience left her with an extraordinary knowledge of caviar. W.G. White Ltd was sold in early 2004, so on the basis of her knowledge and the fact that King’s was a strong name for a company, she decided to bite the bullet and go out on her own. John and Laura’s children, Holly and Harry, both love the chocolate, nuts and biscuits sold by King’s but, as yet, aren’t too keen on the caviar! However, that might change – Holly who is 17 years of age has expressed an interest in joining the business when she leaves college, so her appreciation of caviar might well improve!
John has been a professional Chef for more than 30 years and has worked in some of the world’s most exclusive hotels, restaurants and casinos, i.e. The Dorchester, Connaught, The Ritz Club, La Caprice, Les Ambassadeurs, Crockford’s and the Mandarin Oriental Hotel in Manila. He has won many awards for his culinary expertise, including Gold Medal for Best Regional Team in the World at the 1988 Culinary Olympics. John is passionate about fine cuisine and chairs the selection committee of the Academy of Culinary Arts, whose Patron is HRH The Prince of Wales.