Caviar has a reputation for ceremony, but the rules are few and all of them exist for flavour. Here's everything you need to serve caviar properly at home — whether it's a £50 tin of Baeri or £750 Almas.
Spoon a small mound onto the back of your hand between thumb and forefinger, wait a moment for it to reach skin temperature, then take it in one. This “caviar kiss” is how buyers taste professionally — nothing between you and the pearls.
Two classic schools: champagne — a high-acid brut or Blanc de Blancs like Ruinart (see our champagne & caviar guide) — or ice-cold vodka the Russian way (see vodka & caviar). Avoid tannic red wine and anything sweet.
Match the tin to the occasion: Baeri for first tastes and parties, Oscietra for the classic experience, Beluga or Kaluga for occasions, Almas for once-in-a-lifetime moments. Browse the full caviar collection — delivered chilled, same day in London 24/7.
Re-cover the tin tightly and refrigerate — enjoy within 2–3 days. Unopened tins keep for several weeks (check the date).
Blinis are traditional, but lightly buttered toast points or good crisps work — anything neutral, warm and unsalted-to-lightly-salted.
Add it after cooking, never during — heat destroys the texture. Spoon over scrambled eggs, oysters or buttered pasta just before serving.
