This is your chance to sample some of the best caviar on the market at our upcoming caviar tasting events.
We have been receiving loads of requests to arrange caviar tastings. And as i’m very passionate about caviar I thought it was about time.
We have planned to do our first spring tasting in a very central location near London Bridge towards the end of April.
We want to ensure that it’s affordable and fun. No only is it a chance to try caviar (if you haven’t tried it before but also to try several and maybe find one that is your favourite.
Many people have the preconception that it’s just fishy tasting eggs. But it’s much more than that, it’s a story of years of hard work and patience before the caviar gets on to your spoon. It can take up to 10 years, depending on the sturgeon/caviar type.
The even is expected to last about 1,5-2 hours where we offer 3-4 types of caviar samples plus a mix of canape’s plus a glass or 2 of Champagne.
So watch the website or even better sign up for our newsletter so your sure that your one of the first to get an invite. We even offer our newsletter customers a discount.
You can also follow us on twitter (CaviarClassicLondon ) or on facebook.
I often get asked “Why does caviar cost so much?”.
Caviar prices can vary from £200-300 per kilo all the way up to £5,0000 per kilo depending on the type of caviar.
Producing caviar is a long term investment and if your looking to produce a quality product then you need to expect to pump money into the business for at least 3-4 years before you get any financial gain from the production. Many producers go for the smaller sturgeon types that only take 2-4 years to mature, such as the Acipensar Baerii, also known as the Siberian Sturgeon. This is often known as a quick win product. The fish don’t take up as much space as the larger sturgeon types and mature a lot quicker. The larger sturgeon types such as The Asetra/Ossietra/Oscietra ( acipenser gueldenstaedtii) can take up to 6-8 years to produce a quality product.
Some producers take he first harvest where others can wait for the 2nd or even 3rd harvest. The longer you wait the better the product (bigger roe), but obviously most cost involved.
As Sturgeon are an endangered species in the wild most commercial caviar is now farmed. The amount of permits and other restrictions also helps to hike up the cost. As caviar is shipped and sold all over the world there is also large costs around shipping.shipped as quick as possible, chilled at all times and there are several permits you need to have in place in regards to export/import. This is all controlled by CITES (Convention on International Trade in Endangered Species). I have heard of several shipments of Beluga Caviar being destroyed for just the smallest mistake on the import/export permit, costing the importer many thousands of £/$/€.
The Chinese and Persians were some of the first to see Caviar for what it was, a delicacy. It was the Russian’s that turned it into an international delicacy and for many years it was only for Royalty. Any commoners caught in the act of fishing/consuming this sought after delicacy could expect a swift trial and certain death.
Then we come to the king of Caviar, Beluga (Huso Huso). From my personal point of view the Iranian Beluga is the best around. Steeped in tradition , its the Gucci of Caviar. And since most bans on import of Iranian products have been lifted the annual production has risen from about 20 tonnes to over 200 tonnes and growing. This has not helped lower the price, but quite the opposite. Many prices have gone up between 15-20%. A really good Beluga can take between 8-12 years to Harvest, and a due to the size of the fish you also need plenty of space. So, when you consider he cost of Caviar, ensure you think about what it takes to get this delicacy on to your pearl spoon/plate. Probably about 10 years and thousands of hours of work.
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
Caviar Classic London
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.
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.
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.
- 50g/2oz butter
- 1 very small onion
- 200g/7oz Arborio rice
- 125ml/4½fl oz white wine or white vermouth
- 1 litre/1¾ pints chicken or vegetable stock, heated to near boiling and kept warm on the hob
- salt and freshly ground black pepper
- 2 lemons, zest and juice only
- parmesan cheese, to taste
- 1 small black truffle
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.
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.
Stir in the rice, folding the grains over briefly in the butter with a wooden spoon.
Pour in the wine or vermouth and let it bubble down until the liquid has pretty much disappeared.
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.
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.
Add parmesan, to taste, and stir well.
To serve, spoon the risotto into a serving dish and shave the truffle over the top. Serve immediately.