Caviar is synonymous with celebration. The best way to serve caviar at a party is to pair it with alcohol. Two beverages in particular are timeless pairings – Champagne and Vodka.

Pairing Vodka with caviar is a Russian tradition. In the food world this pairing is considered standard. A high quality vodka served straight and chilled is perfect. Citrus also compliments the saltiness of caviar, so you may consider adding a lemon wedge to the drink.

So, what about Champagne? Nothing fits the ocean saltiness of caviar better than a crisp, minerally, glass of Champagne. Serve a brut champagne in an elegant flute, having first made sure the champagne was chilled over ice.

These two are classics, but if you want to have a beer, then consider a porter or amber ale. For wine, we suggest opting for a dry white.

Try our incredible range of Caviar here.

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It is quite difficult to convey the taste of caviar.

Each small bite has approximately 15 flavour experiences. No single container of fish eggs is precisely the same. Each spoonful tastes like a gorgeous representation of those wonderful things that remind us of the ocean. Some say eating caviar tastes like salt and fresh fish. Others say it is nutty, richer than oysters with a unique bouquet. However you describe it, each morsel is a complex burst of flavour, and should be savoured.

So what are the best food pairings to go with Caviar?

A traditional way to serve caviar would be on top of a blini with a dollop of crème fraiche, sour cream or simple unsalted butter.

Traditional accompaniments range from chives, lemon wedges, hard boiled eggs, to quail eggs, to green onions, but the possibilities are endless.

Caviar pairs seamlessly with almost any buttery food that can use a touch of brine in flavor. Ingredients like pasta, polenta and potatoes work particularly well.

Of course, you can also use caviar to garnish more adventurous dishes. Simon Hulstone serves his with a Scallop and prawn roulade with a cauliflower purée, while Marcus Wareing puts together a very luxurious starter of Burrata, pea, grapefruit, caviar and leek salad. Many of chef Hideki Hiwatashi’s recipes use caviar as a garnish on top of sushi or other raw fish dishes, while Kevin Mangeolles pairs it with vegetables and dairy in his Organic carrots cooked in goat’s whey with caviar, watercress and goat’s curd.

We suggest serving your caviar using a mother of pearl spoon to ensure an ideal flavor. Using a metal spoon to serve caviar may result in an unsavory, metallic flavor due to oxidation.

You should keep your caviar over ice when serving, we recommend investing in a caviar server to do so. Or simply serve at very cold temperatures (chilled, but not frozen). The caviar should be placed in a non-metal bowl, which can then be placed on top of crushed ice.

Take a look at our range of exquisite Caviar here.

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How did eating Caviar start? The British kings of the middle ages reserved all the sturgeon fish meat for their own consumption and Edward II knighted it the “Royal Fish”, set aside solely for royalty.

However, it was the Persians who first prepared and savored sturgeon roe. The word “caviar” actually comes from the Persian word “khav-yar” which means “cake of strength” or “cake of power”. This was because the people of Persia attributed many medicinal powers to caviar.

The Persians collected the fish eggs on the Kura River, however, the tradition of salting fish roe for consumption actually originated in China, where carp eggs were historically prepared in this way.

How did eating Caviar start? The first known record of caviar dates back to the Greek scholar Aristotle. In the 4th Century B.C. Aristotle described this delicacy as “the eggs of the sturgeon, heralded into banquets amongst trumpets and flowers”.

However, it was Russia and the Russian Tsars that catapulted caviar into the world of luxury. The golden roe of the Sterlet sturgeon – now over fished to the point of near extinction- produced what would become the “imperial” caviar, the most delicate and coveted type of caviar available. As time progressed, gourmet caviar spread to all countries across Europe, and was prized by nearly every culture.

Take a look at our range of incredible Caviar here

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