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 November and "Back to the land" in May 2018
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.
They say that breakfast is the most important meal of the day since it sets you up for what’s ahead properly, with lots of energy to take what you’ve got in the diary head on.
But because we’re often in a rush these days, breakfast can become quite rote and boring – which means we’re more likely to skip it because we’re not excited about what we’ve got to eat.
With a little bit of ingenuity and a touch of forethought and planning, however, you can easily revolutionise your mornings… and what better way to do it than with some eggs and caviar?
The two complement each other perfectly so you really will get off to a great start each day (or you could save it for a delicious and indulgent brunch at the weekend, if you prefer).
Scrambled eggs and sturgeon caviar go amazingly well, especially with a bit of red onion and some sour cream. Pile on top of some sourdough bread or a piece of brioche and you’re well on your way.
Alternatively, if you have the time boil up some eggs, split them lengthways once they’ve cooled, then remove the yolks and mash them up with some sour cream. Fold in some chives and capers, and then put them back in the whites. Top with caviar and a little sprinkling of watercress for a delicious way to get your day started.
Poached eggs also go very well with caviar, so set yourself a challenge next week of trying out some yummy new recipes.