A special day at home with friends or family.
Produced by our magnificent Siberian Sturgeon, which are now aged between 12 and 20 years. Our Caviar is generally called Baerii (sometimes known as Royal Siberian).
Considered to be among the finest Caviar, Baerii is fine-grained and elegant with colours ranging from black/grey to a tawnier brown. The aromatic, silky pearls offer a tantalising blend of flavours - a hint of salt, a subtle earthiness and a creamy nuttiness to finish which varies slightly from fish to fish.
Delicious on blinis or as an accompaniment to any fish dish, it’s especially good with cucumber and salad and adds a new dimension when sprinkled over scrambled eggs (Try it! We promise, it’s so good).
But in our opinion? Its perfect partner is the humble potato. Whether that’s little, salty roasted new potatoes, creamy, buttery mash or crispy, crunchy Maris Piper stacks, the subtle earthiness of the potato offsets the Caviar to perfection.
To ensure that our Caviar arrives in perfect condition, we use thermos-sealed containers with their own ice pack.
For orders placed Monday-Thursday, our before noon, overnight courier service is £12.95.
Orders placed on Friday for a Saturday delivery are subject to a £20 surcharge.
Cut off time for all next-day deliveries is 4pm.
We can arrange same day deliveries, specific day deliveries or Sunday and bank holiday deliveries anywhere in mainland Britain at a standard rate of £1 per mile by courier.
We can also deliver Internationally.
Please call us on 0113 8052299 (or 07523044404 outside office hours) for a quote.
Store it in the coldest part of your fridge, which is usually the bottom at the back - the oils and salt will keep it from freezing. It should be kept below 5ºC.
You should always serve Caviar as fresh as possible, so keep it unopened and chilled until you need it.
Once opened, your Caviar will last (covered and in the fridge) for a maximum of 48 hours.
In any event, your Caviar should be consumed by the date on the base of the tin or jar.
"The best Caviar I have ever tasted…"
Andrew Pern, Chef/ Owner at Michelin Starred restaurant The Star Inn, Helmsley
"Better than any Caviar I’ve ever tasted"
James Mackenzie, Chef/ Owner at Michelin Starred restaurant The Pipe & Glass, Beverley
"Hands down the best Caviar I’ve ever tasted, and what a story!"
Kieran Smith, Executive Chef at The Box Tree, Ilkley
"What you’ve got here (with KC Caviar) is adult popping candy…"
Chef John Quilter, The Food Busker
"It’s amazing that the world’s first sustainable, ethical Caviar comes from Yorkshire! Sustainability is incredibly important, but even more it is that KC Caviar is a brilliant and delicious product."
Tommy Banks, Chef/ Owner at Michelin starred restaurant The Black Swan at Oldstead