What are the main types of caviar to buy?

“Beluga delivers large, delicate pearls with a buttery, almost creamy finish. Osciètre offers medium-sized eggs with nutty, complex flavours, while Baerii presents smaller pearls with a clean, fresh taste. Each has its own character, and none is objectively better than another. Your preference depends entirely on what you enjoy eating; it’s rather like asking whether Champagne is better than Burgundy.”

What should you consider before buying?

“Freshness: caviar is highly perishable and should never hang around on shelves for too long. Fresh caviar should have a pleasant pop when you press the eggs gently against your palate, and the pearls should be firm yet yielding, never mushy or broken. When you open a tin, the eggs should appear glossy and separate easily rather than clumping together.”

Is there anything else?

“Consider the source and sustainability. Quality farms in France, Italy, and China now produce exceptional caviar that rivals historical wild specimens, with pristine water conditions and sturgeon allowed to mature naturally for seven to 15 years before harvest.”

How does the grading system work?

“We sell Grade 1 or Imperial grade, representing the finest selection, with perfectly formed eggs and optimal taste. Grade 2, usually used in restaurants, offers excellent quality at a more accessible price point. The eggs might be slightly smaller or less uniform, yet the flavour remains exceptional. The grading system exists to help you match quality with budget rather than suggesting that lower grades taste inferior.”

Should you try before you buy – or should you instead purchase online with confidence?

“Both work beautifully when you’re dealing with reputable suppliers. The key is choosing those who provide detailed information about origin, grading, and storage recommendations. Any reluctance to share details about the sturgeon’s age, the farm’s location, and the harvesting process should raise concerns about the product’s provenance. But if you get the opportunity to taste in person, take it. There’s something rather extraordinary about discovering your preferences with expert guidance.”

Is the most expensive the best to buy?

“No – and this is where things get interesting. The price reflects rarity, demand, and production costs, rather than pure quality. A tin of golden Osciètre might cost considerably more than black Beluga, purely because of the rarity of that particular shade, as it comes from older sturgeon and appears less frequently. Almas caviar from albino Beluga sturgeon can cost thousands per tin and is coveted by many, yet plenty of experts prefer the more complex flavours of aged Osciètre at a fraction of the price.”

Now for the best bit. What’s the best way to taste?

“Place a small amount on the back of your hand between your thumb and forefinger: it warms the caviar slightly with your body heat, releasing the full complexity of flavours while avoiding interference from serving implements. Take your time, letting those pearls rest on your tongue for a moment before gently pressing them against your palate. They should burst with a pleasant pop, releasing their flavour gradually rather than all at once. The taste should linger, evolving as you savour it.”

What if you’re tasting multiple varieties?

“Cleanse your palate between samples with a sip of Champagne or chilled vodka. Some purists use water or a bite of bread, though frankly, life’s too short not to enjoy Champagne with your caviar!”

Any final advice?

“Never rush. It’s meant to be a moment of pure pleasure where you focus entirely on the sensory experience. Close your eyes if you like; nobody will judge you for being wholly absorbed in the moment.”

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What’s the best way to store caviar?

“Store unopened caviar in the coldest part of your fridge at minus two to two degrees Celsius – but without actually freezing it, as this destroys the delicate texture and structure of the eggs. Once opened, consume within two days for optimal flavour. Close the tin tightly: the eggs deteriorate quickly once exposed to air, losing their firmness as the flavour wanes.”

How much should you buy at once?

“Buy smaller quantities more frequently rather than a large tin. This ensures you’re eating caviar at its absolute best. Fresh caviar is an entirely different experience from caviar that’s been languishing in your fridge for a fortnight. Purchase it as close to when you want to eat it as possible – most reputable suppliers deliver within 24 hours.”

What’s the best way to serve caviar?

“Traditional service uses mother-of-pearl or horn, to avoid metallic interference. Metal spoons can impart an unpleasant taste, so it’s one of the few rules worth following religiously. Open the tin 30 minutes before eating to let it breathe, then serve chilled in its tin, nestled in ice, alongside blinis, crème fraîche, or lightly buttered toast points.”

Are there any no-nos for serving?

“Never buy caviar without CITES certification, regardless of how good the price. You’re either supporting illegal fishing or purchasing a substandard product. If the deal looks too good to be true, it definitely is. And don’t save caviar for some mythical perfect occasion. Life is uncertain. Eat the good caviar now, while you can enjoy it!”

Is it ever a good idea to cook with caviar?

“It’s considered a crime against luxury, as heat destroys the delicate texture and subtle flavours you’ve paid for. They turn into rubbery disappointments, losing everything that makes them special. However, there are exceptions where gentle heat works. A tiny spoon on warm scrambled eggs or a baked potato allows the residual heat to soften the pearls without cooking them.”

Is there a better type to warm up?

“If you’re going to cook with fish roe, use less expensive varieties like salmon or trout. Save the proper sturgeon caviar for eating as nature intended: cold, fresh, and utterly glorious in its simplicity.”

Finally, what is the best drink to accompany caviar?

“Champagne or vodka. Champagne’s acidity complements the richness of caviar and cleanses your palate, while vodka’s clean and neutral flavour allows the caviar to shine. Temperature matters enormously. Everything should be chilled: keep it all beautifully cold, sip slowly, and savour the interplay between drink and caviar. This is a luxury that rewards patience and attention.”

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Founded in Paris in 1895, Le Cordon Bleu has grown into an international network of over 35 schools in 20 countries, including its flagship London campus, located in the heart of Bloomsbury. The school offers a wide range of diploma and degree programmes in cuisine, patisserie, plant-based culinary arts, wine and beverage management, and hospitality business.

What sets Le Cordon Bleu apart is its uncompromising commitment to excellence. Every course—whether short or long—combines hands-on experience with academic rigour. Under the guidance of some of the world’s most decorated chefs and industry professionals, students gain not just technical proficiency, but the creativity, discipline and confidence to thrive in any kitchen or leadership setting.

Many of the world’s leading chefs, restaurateurs and entrepreneurs count Le Cordon Bleu among their formative experiences. But whether your ambition is to lead a Michelin-starred brigade, develop the next global food brand or simply master the perfect croissant, the foundation built here is one of precision, artistry and global relevance.

The London campus also offers opportunities for culinary enthusiasts outside the professional sphere. From wine tasting workshops to gourmet short courses, it’s a place where passion is nurtured at every level.

A Le Cordon Bleu education is more than a qualification—it’s a passport to a world of opportunity. Graduates leave not only with skills but with the confidence and network to make their mark in the world of gastronomy and hospitality.

Visit cordonbleu.edu/london to explore courses and open day opportunities.

The post Le Cordon Bleu: Where Culinary Dreams Take Flight appeared first on Best of Living.

Whisking you away to the Eastern Mediterranean

Megan’s is a collection of beautifully styled neighbourhood restaurants serving brunch, lunch, dinner and cocktails every day. Known for their twinkling interiors and Eastern Mediterranean-inspired menus, they offer a welcoming, relaxed environment that’s perfect for everything from catch-ups to celebrations.

With locations across London and beyond, Megan’s restaurants are dog-friendly and available for private hire with no booking fee. Share vibrant feasting boards, enjoy plentiful Prosecco and immerse yourself in the warm, inviting atmosphere.

Visit megans.co.uk

Enjoy a taste of Wales

Welsh Lamb, which carries the Protected Geographical Indication (PGI) mark, is a premium choice for anyone seeking flavour, quality and sustainability. Reared in Wales using generations of traditional farming knowledge, it offers a naturally rich and distinct taste.

From slow-roasted joints to modern, spice-led dishes, Welsh Lamb brings versatility to everyday meals and special occasions alike. Discover recipes and inspiration that reflect the character of Welsh landscapes and craftsmanship.

Visit eatwelshlamb.com

The perfect whisky gift

Beckett’s, the English gin producer, has launched a limited-edition single malt whisky matured in sloe gin casks. Each numbered bottle in this inaugural 324-bottle release offers a unique flavour profile, with black cherry and vanilla notes followed by a long honey finish.

Created by resting malt spirit in casks previously used for Beckett’s sloe gin, this distinctive whisky is part of an ongoing annual series. With each release aged a year longer than the last, it’s a collector’s piece for connoisseurs and curious whisky lovers alike.

Visit beckettsgin.co.uk

Indulge in a classic fino sherry

Tio Pepe is a dry fino sherry produced in Andalusia and enjoyed worldwide for nearly 200 years. Made from Palomino grapes and matured in barrels for four years, it offers a crisp, refreshing taste that pairs well with everything from tapas to seafood.

Serve chilled in a white wine glass or mix with tonic for a modern twist. With its clean, complex profile and historic heritage, Tio Pepe is a sophisticated choice for any occasion — whether shared at home or sipped in good company.

Visit tiopepe.com

Give the gift of dining out

The Dining Out Gift Card can be redeemed in more than 1,600 pubs, bars, restaurants and hotels across the UK. Whether you’re treating someone to a countryside lunch, a city cocktail night or a romantic dinner, it offers flexibility and flavour in equal measure.

Available online or by post, the gift card can also be sent digitally via text or social media. From well-known brands to local favourites, the Dining Out Gift Card makes sharing a meal as easy — and thoughtful — as it should be.

Visit thediningoutgiftcard.co.uk

Discover the perfect beer

Conwy Brewery has been brewing award-winning beers in North Wales since 2003, using locally sourced ingredients and traditional conditioning techniques. Their range includes Clogwyn Gold, a crisp, golden ale brewed with Snowdonia spring water and carefully selected hops.

With a commitment to sustainability — including solar-powered brewing — and a presence in pubs, taprooms and farm shops, Conwy Brewery combines flavour, craftsmanship and eco-conscious practice.

Visit conwybrewery.co.uk

Enjoy caviar at its finest

Founded in Paris in 1920, Petrossian is renowned for bringing expertly matured caviar to tables around the world. Family-owned for over a century, the company now operates boutiques in London, New York and other global culinary capitals.

From caviar and smoked salmon to truffles and foie gras, Petrossian offers refined indulgence and impeccable provenance. Visit their South Kensington boutique or browse online to explore their range of gourmet delicacies.

Visit petrossian.co.uk

Embark on a gastronomic journey at TDQ Steaks, London

TDQ Steaks on London’s Albert Embankment delivers fine dining with global flair. With roots in Amsterdam and a focus on rare cuts, the restaurant offers everything from Japanese Kobe Wagyu to Canadian Bison, crafted with care and culinary precision.

Each dish reflects decades of experience and a passion for quality. Whether you’re planning an intimate dinner or a celebratory evening, TDQ Steaks offers a world-class experience in the heart of the city.

Visit tdqsteaks.com

A slice of Mexico in the heart of London

Mestizo, located on London’s King’s Road, is a family-run Mexican restaurant that celebrates authentic cuisine and warm hospitality. Dishes like volcanic Molcajete bowls and Cuitlacoche (Mexican truffle) bring generational recipes and rich flavours to life.

Guests are invited to relax, make tacos at the table, enjoy mezcal and connect with the essence of Mexico. With a lively atmosphere and heartfelt menu, Mestizo is a true culinary tribute to tradition.

Visit mestizo-chelsea.com

An immersive journey into Northumbria’s Golden Age

Ad Gefrin, England’s northernmost distillery, blends whisky making with local heritage. Based in Northumberland, it offers distillery tours, tastings, and a cultural museum celebrating the region’s Anglo-Saxon past.

Whether exploring handcrafted spirits or engaging with history, Ad Gefrin offers a distinctive experience that connects visitors to the stories and flavours of the North.

Visit adgefrin.co.uk

Award-winning gin and spirits school

820 Spirits in the New Forest hosts hands-on gin and rum schools, where guests craft their own bottles using over 30 botanicals. Cocktail-making classes are also available, making each visit both educational and enjoyable.

With gift vouchers and personalised labels, the experience offers something lasting — whether for yourself or someone special. It’s a blend of learning, flavour and fun.

Visit 820spirits.com

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