A diary item on 18th August 2021 said that King’s Fine Food had mislabelled tins of caviar. We are happy to have made clear that this was a printing error and The Mail has apologised to Laura King for any contrary suggestions and for any embarrassment caused. You can find more information here
Thank you to everyone that made the King’s Fine Food Caviar Tasting a wonderful evening at the Royal Automobile Club. A super selection of the finest caviar and a great night was enjoyed by all.
Things To Know About Caviar from our friends at Culinary Ambition Caviar is a delicacy and elevates a regular dish to an exclusive and luxurious one. The black or golden coloured pearls pop in the mouth and add a distinguished flavour. Culinary Ambition was lucky enough to receive an invitation to visit the biggest producer […]
#NationalCaviarDay To celebrate this special day, we have a few questions and answers from the #caviarqueen herself – Laura King. For your information – on July 18, National Caviar Day recognises a seafood delicacy with roe on toast. The day also raises awareness about the survival of the sturgeon. In simple terms, caviar is Sturgeon […]
A lovely thank you from Frankie Dettori MBE It’s always a pleasure to hear from our King’s Caviar fans. Thank you Frankie Dettori for supporting the Fortnum & Mason Caviar Bar on your visits to Heathrow Airport Terminal 5.
Way to roe: the irresistible call of caviar – Financial Times We are pleased to have had a lovely mention of the King’s Fine Food Platinum Caviar in the Financial Times regarding Muse restaurant. Tom Aikens dish “From a Humble Beginning” comprises of an onion custard inside the shell of a baked Roscoff onion, set with an onion […]
Caviar for the masses? China certainly thinks so – Sky News – The largest caviar maker in the world wants “normal people” to try the expensive delicacy. Caviar was the traditional delicacy of the Caspian Sea but these days production has a new headquarters: China. Qiandao (Thousand Island) lake lies 220 miles south of Shanghai. Fringed […]