Caviar

Perse Caviar is very affordable so it's perfect to indulge alone or share with friends each having their own tin. This is a great way to experience your first taste of caviar.

This is a very interesting caviar with wonderful subtle flavours and can be served alone or with blinis. Perse also produces a pressed caviar and at the end of the last century this was dispensed in a toothpaste-type tube and squeezed out (400gms of caviar are pressed into a 50g tin). This is often the case with caviar that does not make first quality.grade

It is very classic and hotels such as the Connaught in London use this in some very special dishes. Lovely on jacket potatoes with sour cream. However, you don’t need very much of this caviar and 50g would go a long way.

Avaliable in sizes 10g, 30g, 50g 125g 250g and 1kg.

Sturia Aquitaine Caviar is made from the Acipenser Baeri, a major species of sturgeon from Russia.

Sturia Aquitaine Caviar is acknowledged as being one of the best. Crafted in South-West France, its delicate salting brings out the full expression of its long, hazelnut flavours on the palate. With its full sized grains, its extremely fine skin ranging in colour from anthracite grey to golden brown, Sturia Aquitaine Caviar will surprise the palate of the most discerning connoisseur.

It needs no accompaniment and can be enjoyed on plain toast or blinis. 

Available in sizes 30g, 50g, 125g, 250g and 1kg

Laura launched this caviar into the U.K. market, selling exclusively to Harrods. Royal Belgian farm, either Acipenser Baeri (Siberian sturgeon) or Acipenser Gueldenstaedii (check), is Oscietra.

 Royal Belgian is a wonderful caviar, producing a good size egg. This caviar is often favoured in blind tastings and used by Michelin star chefs. It is very subtle to taste with a real hint of cream on the palate. This caviar will always impress.

Avaliable in sizes 30g, 50g, 125g, 250g and 1kg. 

Royal Belgian, in our opinion, produces one of the finest farmed Oscietras available. Used by some of London's top restaurants, it has a good sized egg and a wonderful golden sheen typical of Oscietra.

This caviar is often the favourite in blind tastings and used by Michelin star chefs. It is very subtle to taste with a real hint of cream to the palate. This caviar will always impress.

Available in sizes 30g, 50g, 125g, 250g and 1kg

Oscietra Caviar is mellow and nutty with a flavour similar to a mature Brie. 

Oscietra Caviar has a large egg that is golden brown to taupe in colour. Produces eggs between 6-8 years and these perfectly formed eggs have a nutty mellow taste, bursting into a buttery sweetness similar to the taste of lobster. This full flavoured caviar is often favoured in blind tastings and used by many of the Michelin chefs. Wonderful heaped on top of a softly boiled egg for breakfast.

Oscietra's good sized egg makes it very impressive to the eye. A farmed Oscietra, which has the Latin name of Gueldenstaedtii, is farmed in Bulgaria, Germany, Belgium and France. It's amazing how the flavours vary from country to country eventhough it is the same type of Sturgeon.

Available in sizes 30g, 50g, 125g, 250g and 1kg.