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FAQS

How will my order be delivered?

We offer a range of delivery options, including same day and within the hour in London. These are itemised on the order page and more details can be found on the Delivery page. For special requests, such as "same day" and "within the hour in London", please phone the office on 0845 606 8868.

What should I do when my order arrives?

Please unpack all caviar, Platinum Range and smoked salmon orders and place in the fridge.

How long can I keep caviar in the fridge?

Caviar can be kept in a domestic fridge for some time with no worries, but do check the sell by date. Ideally, it should be stored in the back of the fridge where it is coldest and will not be subject to temperature changes.

How long does caviar last for once opened?

Once the tin is opened and the caviar is exposed to the air, the oxidisation process begins. Initially, this can be beneficial. Rather like letting a fine wine "breath", so exposing caviar to air can enhance the flavour and it can taste very different some hours after opening. However, this beneficial phase does not last very long. Soon, the eggs will begin to dry out and harden and the caviar will begin to go "off". If there is any left after the initial serving, do continue to refrigerate and consume within 48 hours.

How much caviar do I need?

We would recommend 30-50g per person, depending on how you intend to serve it.

How much of the Platinum Range should I order for canapes?

We work on 5g per canape, so a 100g jar should do c20 canapes.

How should I serve caviar?

The traditional way is with blinis, sour cream, finely chopped onion and chopped boiled eggs. Personally, I would avoid the onion, but perhaps use chopped chives or the green bits of spring onions. The flavour is not so strong. Ideally, all you want with caviar is more caviar! Quails eggs go well and potatoes are another traditional accompaniment, either baked or boiled new potatoes.

What should I drink with caviar?

Chilled Vodka is the traditional pairing and does do a very good job of clearing the palate. I prefer a potato based vodka. Some like champagne, and it does have a nice ring to it. A good, clean, dry white wine can also go well.