Meet the mother/ daughter team behind the best caviar in London

Meet the mother/ daughter team behind the best caviar in London – The London Economic. May 2024.

Celebrating 20 years in business, here’s the story of how King’s Caviar went from household business to household name.

Caviar is somewhat of an anomaly in the world of fine foods.

These days, pop a Champagne cork and you get a flute pushed in your direction, bring out the charcuterie and mini forks assemble without a fuss, but pull out a tin of caviar and a plate of bellinis, and people turn their heads.

Caviar has long been seen as a delicacy and was first eaten by Persians in the 16th century for its healing properties, while Russian nobility started consuming it in the 18th century.

While cheaper, knock-off products exist, true caviar remains the most expensive food in the world – and for good reason.

The roe in beluga caviar can only come from a sturgeon, which takes between eight and 18 years to produce eggs large enough for harvesting.

Once ready to eat, the caviar presents as a steely grey color with notes of creamy walnuts and a silk texture that moves around your mouth with a certain elegance.

It has a flavour profile unlike anything else you’re likely to eat from the ‘bump’ of your hand.

While London importers of caviar remain few and far between, one company that has enjoyed phenomenal growth is King’s Caviar, which is widely recognised for its commitment to delivering the genuine article.