1. How to Serve Your Caviar

    How to Serve Your Caviar

    How to Serve Your Caviar

    Ideally, we recommend that your caviar should be served chilled. Once removed from the fridge the caviar may be transferred to Mother of Pearl dishes or consumed directly from the container.

    Placing your dish or container on crushed ice not only looks more appealing it will help to prolong the caviar's coolness and freshness. 

    Caviar Spoons

    We like to suggest using the traditionally used caviar spoons made from Mother of Pearl or Horn. This prevents tainting the wonderful flavour of the caviar eggs whilst serving.


    Caviar has a delicate flavour and should be served with accompaniments that don't overwhelm its flavour (if with anything at all). Remember simpler is better. Traditional garnishes include small slices of toast, blinis, unsalted crackers, crème fraiche or sour cream. Quails eggs go well with caviar and potatoes are another traditional accompaniment, either baked or boiled new potatoes.

    Accompanied by a glass of Ice-cold vodka, which helps to clear the palate or Champagne is a great pairing. A good, clean, dry white wine can also go well. 

    How Much to Serve

    If you were serving caviar by itself, we would recommend 30-50g per person as a guide. If you were serving the caviar on canapés we would work on 5g per canapé.


    If by chance you do not finish your caviar or use it all on this occasion, reseal the caviar tin and keep in the coolest part of your refrigerator for up to 2/3 days.

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  2. Caviar Tasting with Interior Designer Penny Allen

    Caviar Tasting with Interior Designer Penny Allen

    What a delightful afternoon well spent with Interior Designer Penny Allen - Caviar tasting with the Caviar Queen herself Laura King.

    Caviar tasting with White Chocolate from Amedei

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  3. Roe to Perdition - Andy Hayler's restaurant guide

    Roe to Perdition - Andy Hayler's restaurant guide

    I wanted to learn more about caviar and was lucky enough to spend a couple of hours with Laura King, founder of Kings Caviar, which is the largest UK supplier.

    They supply restaurants including The Fat Duck and The Ritz and stores such as Harrods and Fortnum & Masons. We did a comparative tasting of quite a few different types from both Belgium and China.

    These days wild caviar is outlawed in order to preserve stocks, so any caviar you can legally buy is farmed. The largest suppliers are the Chinese, but there are also farms in several other countries. There is even notionally one in the UK, though apparently that appears to be more of a holding pen for Polish caviar than a true farm.

    There are 26 different species of sturgeon, and almost all of these have at some point been used for caviar, as well as hybrids. However, beluga (the largest freshwater fish in the world), oscietra and sevruga are the most prestigious, while baerii, which matures much quicker than beluga, is used for entry-level caviar. The hybrid kaluga is similar to beluga and can be nearly as expensive.

    Of the caviars that I tried I particularly liked the Belgian beluga.

    Read more of Andy's reviews at www.andyhayler.com 

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  4. Climb Kilimanjaro in aid of the John King Brain Tumour Foundation

    Climb Kilimanjaro in aid of the John King Brain Tumour Foundation

    Mount Kilimanjaro

    Climb Kilimanjaro in aid of the John King Brain Tumour Foundation 27th Feb to 8th March 2020

    Join Holly King for a challenge you’ll never forget and help us raise funds to advance treatment and research into Brain Tumours!

    Take on a fantastically-rewarding trek up Mount Kilimanjaro, the highest mountain in Africa and one of the largest free-standing mountains in the world. Trek past glaciers and ravines, and take in the awe- inspiring views across Tanzania, before you reach the summit.

    Event details

    • Distance
      Approximately 12-18 kilometres per day

    • Route
      Lemosho – 7 days trekking within an 11-day trip.

    • Date
      27th Feb to 8th March 2020

    • LocationTanzania

    • Registration fee£500

    • Minimum age
      You must be 18 years or older to register for this event

    • Fitness
      To take on this challenge you'll need to be fit and do some training

    • Fundraising target
      There are different funding options, which offer you the flexibility to meet the cost of the trip and fundraise. Whatever

      you choose, we will be there every step of the way.

      Our support for you

    • A bespoke John King Brain Tumour Foundation t-shirt.

    • One-to-one support from one of our experienced team who will help you put together a plan that works for you

    • A Welcome Pack including a fundraising handbook and training plans.

    • Any extra materials you need to reach your fundraising target.

      This trek will be delivered by 360 Expeditions a highly acclaimed company, operating expeditions to all corners of the world. Their expeditions are led by elite and professional guides. Many of these guides have spent multiple seasons at high altitude. Many have summited Everest. For more information on 360 Expeditions and their ethical travel policies, visit their website

      Have a question about this event? Get in touch with us at events@kingsfinefood.co.uk or call Alison Houghton on 07931 316278

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  5. £15,000 raised

    £15,000 raised

    Thank you for all your support at the fundraising golf day event.

    We raised a staggering £15,000 for such a worthy cause The John King Brain Tumour Foundation.


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  6. Sky Dive at Headcorn Aerodrome

    Sky Dive at Headcorn Aerodrome

    Headcorn Aerodrome, Shenley Road, Headcorn, Kent

    TN27 9HX Sunday 1st September 2019

    Take the plunge of a lifetime with our Skydive at Headcorn Aerodrome and raise money for the John King Brain Tumour Foundation. An intoxicating thrill, a free-fall of 10,000ft in a tandem skydive with an expert instructor - what a rush!

    On Sunday 1st September 2019 supporters will don jumpsuits and climb to 12,000 feet in an aircraft over the Kent countryside before taking the leap of a life-time.

    The jump involves free-falling for around 30–40 seconds before the canopy opens. You will then spend around 5 minutes enjoying the ride and the views before landing back at Headcorn Aerodrome.

    This is a tandem jump, so you will be strapped to a qualified instructor and all tuition is given on the day.

    To take part in this exhilarating experience, participants are asked to raise £750, which includes all skydive costs. All profits go directly to the John King Brain Tumour Foundation.

    What the day consists of:

    A training session to help prepare you for the jump

    A dizzying ascent 12,000ft up into the air

    An instructor to jump in tandem with you

    A plunging rush of adrenaline and a parachute-controlled descent

    We'd love you to join in the fun!

    We will support you with your fundraising, to ensure your funds raised are sky-high!

    Important Information The sport is governed by regulations from the British Parachute Association (BPA). For safety, we cannot accept men over 14½ stone (92kgs) and women over 13½ stone (86kgs) and you may be weighed during registration. You must be at least 16 years old. Under 18’s require written parental consent. Everyone must sign a declaration of fitness and anyone 40 or over must have their declaration signed and stamped by their GP. There is no upper age limit.

    Please contact Alison Houghton for more information and to get signed-up.

    Email: events@kingsfinefood.co.uk Call: 07931 316278

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  7. The Waterside Inn, Bray

    The Waterside Inn, Bray

    We just couldn't resist sharing this image from Chef Fabrice, using the King's Fine Food Oscietra Caviar.

    Thank you, chef.

    Flaked Devon Crab with velvety pea puree, 'Chase' vodka pearls and Oscietra Caviar, dill coulis. The first course on their current Menu Exceptionnel.

    'Reliability and the finest ingredients work hand in hand with producing superb results at the Waterside Inn, that’s why we only choose King’s Fine Food Caviar’. Chef Patron Alain Roux

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  8. Chef Andras Katona

    Chef Andras Katona

    We were thrilled to see the superb selection of images Chef Andras Katona produced using the King's Fine Food Aquitaine Caviar. They are brilliant - Thank you, Chef.

    Aquitaine caviar

    Aquitaine Caviar

    ‘It is always a pleasure to use the top quality caviar. It is so good, that you do not need to add a lot of ingredients to it, it is simply the best’ Chef Andras Katona.

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  9. Chef Aaron Harris

    Chef Aaron Harris

    Chef Aaron Harris creates this fabulous recipe with King's Fine Food Caviar - it looks amazing and we just had to share it.

    Cornish Lobster - Artichoke - Pea - Caviar

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  10. Surprise Celebration

    Surprise Celebration

    Amedei Easter Eggs

    Imagine the wonder of those who, opening the Amedei Egg find another one inside, smaller and more precious.

    A praline egg, a unique creation. Two dark chocolate shells which contain inside a soul of milk chocolate, whole hazelnuts and whole almonds, both air roasted in their traditional boutique in Pontedera. The eggs are also available in milk and mixed chocolate variety.

    This is a surprise signed by Amedei.

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