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
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.
Approximately 12-18 kilometres per day
Lemosho – 7 days trekking within an 11-day trip.
27th Feb to 8th March 2020
You must be 18 years or older to register for this event
To take on this challenge you'll need to be fit and do some training
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 firstname.lastname@example.org or call Alison Houghton on 07931 316278
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.
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: email@example.com Call: 07931 316278
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
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.
‘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.
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
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.
The Caviar Queen herself, Laura King talks about her specialist subject - caviar
1. Did you know the word caviar did not originate from Russia? Russians call it ikrabut caviar itself hails from the Turkish havyar, which comes from khayah, the Persian word for egg
2. The sturgeon fish existed on earth 250 million years back. They even outlived the dinosaurs. Currently, we have 20 major species of sturgeon. Sturgeons can be located in the northern hemisphere. They usually thrive in saltwater, but spawn in freshwater.
3. It can only be called caviar if it comes from sturgeon, a finfish - if it comes from scaled fish (salmon or trout, for example) it’s considered roe.
4. Caviar is one of the oldest delicacies. The oldest written account dates back to the 1240s during the epoch of Mongol ruler Batu Khan, Genghis Khan’s grandson.
5. The sturgeon fish existed on earth 250 million years back. They even outlived the dinosaurs. Currently, we have 20 major species of sturgeon. Sturgeons can be located in the northern hemisphere. They usually thrive in saltwater, but spawn in freshwater.
6. Most of the world's wild caviar was produced in the Caspian Sea, which is bordered by Russia, Kazakhstan, Turkmenistan, Azerbaijan, and Iran. Due to overfishing caviar is now farmed.
7. The people who make caviar are called Ikrjanschik. Before making caviar they must undergo an apprenticeship that lasts anywhere from 10 to 15 years.
8. Caviar is judged on its colour, flavour, texture and maturity. The finest, most expensive caviars are older, larger eggs that are lighter in color. Lower quality caviar is younger, with a less intensely fishy flavour, and darker in colour.
9. It can take anywhere from eight to 18 years for the sturgeon to produce mature eggs that are large enough for caviar harvesting.
10.Nutritional Value of Caviar
Caviar is a source of vitamins and minerals including omega3, which helps to promote a healthy nervous, circulatory and immune system.
It is also a good source of protein, Vitamin A, D, B-6 as well as Vitamin B12, iron, Magnesium and Selenium which can help promote strong bones and teeth.
11. Historically, caviar was prescribed to alleviate depression due to its richness in omega-3s
12. It was also prescribed for impotence. Caviar contains high levels of taurine, a natural stimulant, and arginine, a vasodilator that opens up blood vessels.
13. According to legend, one of Jackie O’s diets consisted of a single baked potato, stuffed with Beluga caviar and sour cream.
14. Caviar should never be frozen, as it will end up mushy. It is best served in a crystal or glass bowl over ice.
15. Serving caviar with silver utensils is a sin, as the metal adversely affects the flavour of this delicacy, Instead, use spoons made with mother of pearl.
16. Caviar pairs well with Champagne and vodka.
Fortnum & Mason presents The Oscietra Caviar Hampering.
This is the perfect gourmet meal to be enjoyed in transit and I spotted this little gem on a recent trip at Heathrow Airport.
Each Oscietra Caviar Hamperling includes our connoisseur caviar – Golden Oscietra Caviar complete with miniature blinis, crème fraiche, shredded eggs and a selection of decadent Napolitain chocolates for dessert, as well as all the necessary utensils packaged in its own unique Time to Fly Travel Bag.