Our Mission to Redefine Luxury

We estimate there are 35 million people in the UK alone who have never tasted Caviar.

Seen as an extravagance for the privileged few, we want to make this delicious gourmet’s favourite an accessible luxury - an extra-special treat which can be enjoyed by everyone.

The truth is that Caviar is hugely versatile (KC Caviar can be used on HOT or COLD dishes). It works particularly well with most fish dishes, with cucumber and salad and also with eggs (our favourite? Scrambled), changing an average salad into something spectacular. Changing an afternoon snack into a wow factor.

And we could wax lyrical for hours on how incredible it tastes when paired with the humble potato…

We know Caviar is costly. The careful, specialised husbandry involved in raising the sturgeon to the right age and in the best conditions to produce top quality Caviar is an expensive process.

Our 50g tins are priced in line with a 100g tin of traditional Caviar. It’s still an extra-special treat - but so is champagne, or a fine wine.

We introduced our smallest 10g tasting tin as the perfect portion for two people, making it an excellent gift for that special someone and the ideal accompaniment to a romantic dinner.

If you’re catering for a larger crowd, KC Caviar is available in a wide range of sizes to suit your needs and budget, from 10 and 20 grams right up to a whopping 1kg!

What Makes Us Different

My family and I run KC Caviar from our base in a quiet rural village deep in the heart of Yorkshire.


In the 1990s, my Dad (John) and I began breeding Koi. After a while, I moved on to bringing Sturgeon in from Europe to sell as ornamental fish here in the UK.


Ultimately, I wanted to start breeding them myself. I knew of the conservation issues and the massive reduction in numbers since the 1970s, and I wanted to do my bit to help replenish stocks and support the varieties which are vanishing from our world.

But there was a huge Catch-22. To breed, you need a large facility. The only way to fund this was by selling the Caviar and producing the Caviar would lead to countless Sturgeon deaths if farmed conventionally.


That was against everything I wanted to do. At our facility, welfare is our overriding concern.

Dad knew there was a potential market in the UK, but we didn’t know then how we were going to manage to produce Caviar without going down the traditional route.

It took us 3 years to find a way, but now we’re hugely proud to say that KC Caviar is the only Caviar facility in the World producing sustainable, cruelty-free Caviar.

Mark Addey - Managing Director

"I’m not sure why there hasn’t been a public outcry around Caviar like there has been around foie gras or veal. We thought there had to be a better way. There is."

JOHN TALKS TO THE YORKSHIRE POST MAGAZINE