| Laura King has been in the food business for more | | | | decadent - gold utensils should be used. |
| than 15 years and is widely recognised as one of the | | | | You can also enjoy caviar served as a |
| country's foremost experts on the caviar . She | | | | canapé, on bread or even sprinkled on salad. |
| founded King's with her husband in 2003 and has seen | | | | There is no right or wrong way of enjoying caviar, |
| her business grow from strength to strength in that | | | | other than ensuring it's the way that gives you the |
| short space of time. I had never sampled caviar | | | | most pleasure. |
| before and when Laura invited me to a specifically | | | | "The 3 main caviar types each have a distinctive taste. |
| prepared tasting event at her head office in Middlesex, | | | | Beluga has a subtle taste with a hint of walnut about it |
| just outside of London, I soon realised that appreciating | | | | and the texture is soft and creamy. Sevruga is much |
| this rare delicacy was a real education. | | | | stronger in taste - often credited as having a taste of |
| "True caviar is essentially sturgeon roe and although | | | | the sea - although it retains the same texture of its |
| some companies also produce the roe of salmon and | | | | more illustrious cousin. The Oscietra is brownish in |
| trout this is not considered to be of the same standard. | | | | colour with a more nutty flavour and has been likened |
| There are a number of varieties ranging from the | | | | to a mature Brie." |
| modestly priced farmed caviars up to the very | | | | With stocks of wild caviar heavily on the decline, what |
| expensive wild varieties that originate from the | | | | of the future - both for Kings and the industry as a |
| Caspian Sea. | | | | whole? |
| "Caviar comes from the Persian word Khaviar, | | | | "Interest and uptake of caviar is at an all time high in |
| meaning "bearing eggs" and refers to the salted eggs | | | | Britain and as the leading supplier of caviar to the UK |
| of the sturgeon, a fish that dates back to the Triassic | | | | we have a duty to ensure that our customers are |
| period of history. One of the reasons why caviar is so | | | | aware of all the opportunities out there. |
| expensive is because it can take years for the animal | | | | We are increasing our interest in farmed caviar and in |
| to produce its first clutch of eggs. In fact, the king of all | | | | particular stocking a wonderful Oscietra brand from |
| sturgeons - the Beluga - only starts to spawn after 18 | | | | Aquitaine in France. Compared to the wild, the taste is |
| years!" | | | | slightly more subtle, with a somewhat smaller egg but |
| There is also a specific way that the food should be | | | | a consistent flavour. |
| enjoyed, with most connoisseurs recommending that | | | | Although we supply some of the UK's biggest names, |
| silver and metal bowls and any kind of utensils be | | | | we also offer customers the opportunity to purchase |
| avoided due to oxidation, which may give the caviar a | | | | from us directly, safe in the knowledge that we sell |
| metallic taste. If not eaten straight off the hand then | | | | only the highest quality caviar. |
| wooden, glass, mother of pearl or - for the truly | | | | |