Caviar of the month.February: Superior Freshwater Beluga.

This is a less known Caviar, but from the feedback and tastings we have been doing over the last 8 months there is no doubt, this is a truly amazing caviar.

When we ell people that the Superior Freshwater Beluga Caviar is from China, many come with a slight frown. The General impression is hat the Chinese can’t really make proper caviar. But the truth is that a lot of the worlds best caviar comes from China nowadays. And it’s a lot more affordable than many of the European brands.

The Chinese farms were in many cases started up by Russians and Iranians, the water is great and there is plenty of space. Hence it’s a lot more cost-effective to produce it there.

I was a bit skeptical myself until I tried the Freshwater Beluga Hybrid, The Asetra/Oscietra and recently the Superior Freshwater Beluga. As I said in the headline, a stunner.

The roe size, the colour, the creamy aftertaste and he popping sensation on your tongue makes this caviar not only a winner but in many cases was more popular that the Iranian Beluga that we offer. That it is also about 30% cheaper than the Royal Iranian Beluga doesn’t hurt either.

So, go on, treat yourself to a winner of Caviar. We are offering 20% off all thru February. If you regret your purchase or don’t agree we are happy to refund the order. As long as you haven’t eaten it first.

You can buy it here https://www.caviarclassic-london.com/collections/caviar/products/10g-superior-freshwater-beluga-caviar

Darren Pedersen

Caviar Classic London

Meet us at Lots Rd. Sunday the 20th.

Come down and say hi between 11am-2pm. Be one of the first people to sample our newest Caviar. Gold Label Polanco Siberian Sturgeon. It’s being flown in especially for this event.

This amazing venue is a must see in it’s own rights. A treasure chest for everything you need to fill your new home or just need some inspiration to fill the empty rooms then this is the place to come. We love coming here. We dish out samples of our goodies and you can have a chat about the products while you sip a glass of chilled prosecco. All on the house. So, there is no excuse for no turning up.

Lots Road Auctions.71 Lots Rd, Chelsea, London SW10 0RN

You can even chat about maybe having your own event sometime, or need some ideas for the next company gathering. We are very all round and you would be surprised with how affordable it is to host a Caviar event.

With or without a reason, we would love to see you there.

If you can’t make it and want to get in touch t

hen just fill in the form below and we will get back asap.

Darren & The Team.

 

One of my favourite places in London.

If you don’t have plans on Sunday the 20th of November then take a stroll down to Lots Road auction house in Chelsea between 11 am – 2/3 pm.

This place is not only full of atmosphere but it’s also a fun place to stroll round and look at the items going under the hammer (not literally). If your looking for that something that you can’t quite find anywhere else to decorate the hallway or one of the many bedrooms, boathouse or ballroom then you can be sure to find it here.

Caviar Classic London go there 3-4 times a year and generally give away canape’s, caviar and foie-gras, we also offer our wide product selection for sale.

It’s all very relaxed and loads of fun. One of the best venues I know. The staff there are friendly and very helpful. There is no pressure to bid, and you mite even feel your hand getting the urge to shoo up into the air every 5 minutes. So ensure that you have 1 of 2 things with you: Either a bulky wallet or a piece of string to tie said hand to the chair your sitting on.

In any case, take a few hours off from a stressful week/end and drop by to say hello. We will pamper you and even hand out a free glass of bubbly (compliments of Lots road).

See you on Sunday.

 

Caviar Classic London.

caviarclassic-london.com

 

Caviar classic London Truffle Month.

AS November is Truffle Month here a Caviar Classic London we are serving up

Risotto with black truffle.

With our Black and White winter truffles there is a budget to fit every purse.

If you haven’t tried truffles yet then what are you waiting for? These pungent earth mushrooms will liven up your food and bring excitement back to cooking.

Method

  1. Melt the butter in a wide, high-sided pan over a very low heat. Peel the onion and chop it finely. If your onion is larger than a golf ball, you will only need half of it.

  2. Add the onion to the pan and cook to soften it in the butter, stirring from time to time, so that it does not colour but instead becomes translucent and silky.

  3. Stir in the rice, folding the grains over briefly in the butter with a wooden spoon.

  4. Pour in the wine or vermouth and let it bubble down until the liquid has pretty much disappeared.

  5. Add a large ladleful of hot stock, turn the heat up a bit, then cook until the liquid has almost disappeared. Continue adding the stock as it boils down to almost nothing. Stir the rice often.

  6. Season, to taste, with salt and freshly ground black pepper and add the lemon zest and juice. Continue cooking until the rice is creamy but has a little bite left in it.

  7. Add parmesan, to taste, and stir well.

  8. To serve, spoon the risotto into a serving dish and shave the truffle over the top. Serve immediately.

    http://www.bbc.co.uk/food/recipes/risottowithtruffle_89146

Enjoy.

 

 

Real gem, rara avis, a gastronomical adventure for the taste buds – Gold Label Polanco caviar.

Christmas time is the busiest period in the luxury food industry. In the 5 years of our existence on the market we have seen the same trend that from the middle of November until the end of the December we sell more caviar than during the rest of the year. Growing about 50% year to year, we have become one of the leading online retailers of caviar and other fine foods in the UK.

Stocking the world’s most recognisable caviar is not enough nowadays, people are craving to try the new luxury, something undiscovered and not so common. Knowing that, we constantly search the globe for new and exciting products. We’re looking for the best quality, taste and value ensuring maximum choice for our customers. We needed something special to celebrate our 5th anniversary (14 November), and we’ve found it! Real gem, rara avis, a gastronomical adventure for the taste buds. This is an undiscovered new product, San Gregorio de Polanco caviar from Uruguay. The popping sensation, the lingering creamy buzz on your tongue combine to make this caviar one of the best caviars you can find. Farmed on the Black River by family run business.

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We only sell the best caviar and pride ourselves on the genuine products that we stock, offering our customers the best quality, taste and value. Caviar is a more accessible delicacy than it used to be, and we are going to work hard to keep it that way.

http://www.caviarclassic-london.com

Snail Pearls/Caviar. The newest food hype.

It’s true, Snail pearls/caviar. They are the newest fad to hit the foodie market. Farmed & free-range. No snails were harmed in the production, and they actually get pampered.

It takes up to 3 years to get a proper harvest, but you don’t need the same amount of space you would need for other caviar types. Just a lot of patience. These small white pearls have an earthy taste and a slight hint of mushroom/rosemary.

The price varies from between £50- £120 for 30-70 gram. But Caviar Classic London has done our homework and negotiated a price hat we believe is more reasonable. From as little as £39.00 for 50 gram. We will be launching this new exciting product on our website from about the 20th of November. Watch out for it.

http://www.caviarclassic-london.com

 

 

 

Truffle November:Forest Truffle Chicken.

A luxurious dish of chicken in a creamy mushroom sauce topped with truffle shavings.

Ingredients

Method

  1. Add half the oil to a large hot pan.

  2. Season the chicken pieces with salt and pepper. Add to the pan and fry until deep-golden brown, then turn over and repeat on the other side.

  3. Heat a large casserole or heavy based pan until hot then add two tablespoons of oil. Fry the lardons until crisp, then add the shallots and garlic and cook until coloured.

  4. Transfer the chicken to the casserole. In the same frying pan, fry the mushrooms in the butter for 3-4 minutes. Add the Madeira, stock, cream and tarragon. Season to taste with salt and freshly ground black pepper.

  5. Pour the sauce over the chicken and simmer for 15-20 minutes.

  6. To serve, pile the chicken in a serving bowl, cover in sauce and shave over the truffle.