Confirmation that KC leads the world in Ethical and sustainable Caviar production.
Michelin star chefs across the country are endorsing the quality every week.
The media interest has been phenomenal, with articles every month both local and National. Live radio and coverage by several TV programs, with "Countryfile" in April and "Back to the land" in May.
Marketing for this year will see KC at the Great Yorkshire show and at every stage of the Tour de Yorkshire. With events planned for London, later in the year.
We have a significant order confirmed with a Super market chain for next Christmas and interst from high profile London stores.
We estimate that by 2020 there will be 3million 5-6 year old sturgeon killed by the traditional producers, in an effort to meet the increasing demand for Caviar. Why? Money!
The KC process involves naturally spawnedeggs which are harvested and turned into Caviar, year after year, until that fish is eventually retired into a protected conservation lake or river.
Production is currently from our farm on the outskirts of Leeds, with plans to open 3-4 more farms around the UK and Ireland on a Franchise/partnership basis. Targetting markets such as China, USA, Europe over the next 2-3 years, not forgetting the UK client base.
Mark is planning to have some farm open days during the summer months. More details later.
Thanksgiving is finally here! It’s the perfect time of year to celebrate with friends and family, and practise your cooking skills before Christmas Day… and if you really want to go all out, finding some Yorkshire caviar would certainly do the trick – so here are a few recipe ideas to help get you started.
For a fun little starter, what about serving up some devilled eggs? Hard boil these the day before to save some time as you’re sure to be busy on the day. What’s great about these is that they look like they’re complicated and difficult to make – but actually you don’t need much in the way of culinary skills at all!
Another little crowd-pleaser of a dish! You don’t have to make the blinis yourself if you don’t want to as they’re available to buy in most big supermarkets, but for complete satisfaction at the dinner table perhaps put the extra effort in. Your guests will certainly thank you.
For a main that really will wow the crowds, you’ve got to go for lobster. This James Martin recipe features caviar, langoustines and lobster simmered in champagne, fish stock and cream so you know it’s going to be a winner. How could it not be?
This is something a little different so great if you’re a family of foodies that likes to try new things. It features seaweed, sea urchin cream and ossetra caviar – all about indulgence at this time of year!