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 tea jelly topped with caviar and sour cream, and surrounded by onion soup and roast onion oil.
“The caviar helps to celebrate and elevate something so simple,” says Aikens. And that’s the point, isn’t it? In texture, taste and sheer exuberance, caviar lifts everything – from the humble onion to our collective mood.
The King’s Platinum Caviar is an Oscietra/Siberian Sturgeon hybrid with nutty, buttery flavours.