Exmoor Caviar: The star of Michelin-starred kitchens

When it comes to the pinnacle of fine dining, Exmoor Caviar reigns supreme. Proudly British and sustainably produced, this exquisite caviar is the choice of top chefs in Michelin-starred kitchens across the UK. Farmfetch is delighted to stock a full range of this luxurious delicacy, perfect for creating unforgettable moments.

A remarkable British story

Exmoor Caviar is Britain's only caviar farm, founded in Devon in 2010 by Ken Benning - and the story behind it is genuinely unusual. Since 1324, when King Edward II declared the sturgeon a "Royal Fish", any sturgeon found within the realm has technically belonged to the reigning monarch. In 2012, Ken became the first person in 700 years to be granted Royal permission to farm sturgeon in the UK, after gaining the go-ahead from HM The Queen - Prince Philip, the Duke of Edinburgh, was the very first paying customer.

Today, over 30,000 Siberian sturgeon swim in tanks fed directly by the River Mole, their water filtered naturally through Devon slate and sandstone. The roe is extracted by hand, preserved in Cornish sea salt, and packed into tins that now appear on the menus of more than 100 Michelin-starred restaurants across the UK, including Hide in London, Moor Hall in Lancashire, and Lympstone Manor in Devon. As a proud member of Walpole since 2017, Exmoor Caviar is recognised globally for epitomising British luxury and craftsmanship.

How to enjoy caviar

Caviar is an indulgence best savoured simply, allowing its nuanced flavours to shine. A few tips to enjoy it at its finest:

• Serve it chilled: keep your caviar refrigerated and serve it on crushed ice.
• Use a mother-of-pearl spoon: metal utensils can alter the taste, so opt for mother-of-pearl, bone, or even plastic.
• Pair it thoughtfully: traditional accompaniments like blinis, crème fraîche and finely chopped shallots complement the briny richness.
• Sip Champagne or vodka: these classic pairings enhance the caviar's flavour profile - a good British vodka works particularly well.

Three ways to serve it

Smoked salmon, crème fraîche and caviar blinis. Spread a generous layer of crème fraîche on a warm blini, top with a slice of smoked salmon, then finish with a dollop of caviar. Simple, classic, and always a hit as a canapé.

Eggs Royale. Give the classic Eggs Benedict a luxurious twist: a toasted English muffin topped with smoked salmon, a perfectly poached egg and rich hollandaise, finished with a spoonful of caviar. A brilliant way to elevate a weekend brunch.

Caviar, salted crisps and vodka. For something simple and classic, spoon a little caviar onto plain salted crisps and serve alongside a chilled shot of vodka - the crunch and salt provide a wonderful contrast to the caviar's smoothness.

Which Exmoor Caviar should you choose?

• Imperial Beluga - luxuriously creamy with large, firm pearls.
• Cornish Salted Baerii - delicate and subtly briny, ideal for purists.
• Imperial Oscietra - a favourite of Michelin-starred chefs, with a nutty, buttery finish.
• Royal Beluski - nutty and buttery notes, a versatile all-rounder.
• Smoked Caviar - Exmoor's roe given a delicate cold-smoke.
• Caviar Taster Set - if you're unsure where to start, try a taster of the range.

FAQ

Why is Exmoor Caviar special?

It's Britain's only caviar farm, and its founder is the first person in 700 years to be granted Royal permission to farm sturgeon in the UK. It's now used in over 100 Michelin-starred restaurants.

How should caviar be served?

Chilled, on crushed ice, with a mother-of-pearl or bone spoon rather than metal. Classic pairings include blinis, creme fraiche and a glass of Champagne or vodka.

Which Exmoor Caviar is best for a first try?

The Caviar Taster Set is a great starting point, letting you sample multiple varieties to find your favourite.

Whether you're planning a celebration dinner or simply indulging in life's finest pleasures, Exmoor Caviar is the ultimate choice. Shop the full range now.