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.
An article found on My News Desk.
This article was written by
This article was written by Hugh Thomas for the Great British Chefs.
This article was written for The Times by Valentine Low with images from Charlotte Graham/Guzelian
This video was produced for The Yorkshire post by James Hardisty http://www.yorkshirepost.co.uk/news/video-yorkshire-farm-world-s-first-to-produce-ethical-form-of-caviar-1-8351650
This article was written by Guardian reporter with cracking images from Victor de Jesus
This article was produced using KC Caviar owned images
This article was produced by Andrew Robinson using KC Caviar owned images
Yorkshire post – James Hardisty @snapperjim
Image links & Credits:
John Addey 07523044404 / 01977278130