Baeri St. James · First Served 1932
Very large, full-bodied grains with a pronounced iodine character and a very long finish.
Baeri St. JamesVery Large GrainsLow SaltAged 2 MonthsSince 1932
The Caviar
First served at the Prunier restaurant on St. James’s Street in 1932, this caviar has been made by the same exclusive technique ever since. It is the quintessence of the house: very large, full-bodied grains with a pronounced iodine character and a remarkable density of taste.
The finish is very long, echoing the great Osciètre of the Caspian Sea. It is low in salt and aged to perfect maturity two months after harvest, which is what gives it that depth without heaviness. Store refrigerated; consume within three days of opening.
Taste
Pronounced IodineDenseFull-BodiedLow SaltVery Large GrainVery Long Finish
Best Enjoyed
🧊On Its Own
Chilled, from the tin
🍽Mother of Pearl Spoon
Never metal
🥂With Fine Sparkling
Or a dry, mineral white
🎉The Occasion
A near-century of noble tables
At a Glance
First Served
Prunier, St. James’s Street, 1932
Grain
Very large, full bodied
Maturity
Aged two months after harvest
Questions
What does the two-month ageing do?
It brings the grain to full maturity, which is where the density of taste and the very long finish come from. Served younger, the same roe would be sharper and less resolved.
How long does it keep once opened?
Three days, refrigerated. It is low in salt, so it is not built for keeping — that is a feature of the style rather than a limitation.
Why does it taste like Osciètre?
The grain size and the pronounced iodine character are what draw the comparison to the great Caspian Osciètre, even though the fish is Siberian sturgeon.
Delivery
⚡ 30–45 min across Greater London
📦 Next-day UK-wide
🎁 Gift wrap available at checkout
