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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Whisky and Oysters

“This whisky captures Islay’s rugged elegance – and I found its best pairing right on the island; oysters. Briny, fresh, and alive with the sea, the oyster amplifies the whisky’s maritime character, with its peat smoke intertwining with the saline kiss of the shellfish. Taken as the locals do, in one, it’s a bold meeting of land and sea. The whisky’s citrus brightness, smoky depth, and malt richness chase the oyster’s minerality, leaving a finish that feels both primal and refined.”

Sam’s recommendation: Port Charlotte Islay Barley 2014 Single Malt Whisky, £80

Red Wine and Fried Chicken

“A naughty one, but few pairings capture indulgence quite like this red with fried chicken – our pick being Butchies in Victoria. First showcased at our Grand Cru Drive Thru’ event, it’s where guilty pleasure met vinous greatness. Plush cassis, tobacco, and cedar notes wrap around the salty crunch of chicken, while fine tannins slice through the richness. Dark fruit and spice lift the succulent meat, turning comfort food into something thrilling. It’s a playful clash of refinement and hedonism, and proof that fine wine can shine just as brightly alongside casual favourites.”

Sam’s recommendation: Seña, Vina Seña, 2016, £110

White Wine and Miso Black Cod

“One of my favourite whites, it’s aged in oak, balancing richness with freshness, perfect for miso black cod temaki. Its creamy texture and subtle nuttiness echo the silky, umami-rich fish, while citrus and saline notes cut through miso’s depth. Gentle oxidative hints of almond and spice mirror the caramelised cod and toasted nori. The result? East meets West: Rioja’s heritage in dialogue with Japanese elegance, offering layers of savouriness, minerality, and a lingering, refined finish.”

Sam’s recommendation: Monopole Clasico Gran Reserva Blanco, CVNE, Rioja, 2015, £95

Champagne and Parmesan Cheese Puffs

“This is a Champagne of depth, tension, and remarkable complexity, and it shines alongside truffle parmesan gougères. Its vibrant acidity and fine mousse cut through the richness of the pastry, while layers of citrus, brioche, and toasted hazelnut echo the savoury intensity of truffle and aged cheese. The earthy truffle amplifies Krug’s subtle umami from extended ageing, creating a symphony of decadence and precision. Each sip refreshes the palate while elevating the bite, turning a simple hors d’oeuvre into an interplay of flavour and texture.”

Sam’s recommendation: Krug Vintage Champagne, Brut, 2011, £385

Brandy and Tarte Tartin

“This Calvados finds perfect harmony with my grandmother’s tarte tatin and salted caramel ice cream. Baked apple, dried fruit, and spiced oak mirror the tart’s caramelised apples, while hints of vanilla and roasted nuts echo the ice cream’s richness. The rum-cask finish adds warmth that lifts the dessert’s sweetness without overwhelming it, and a touch of salt sharpens the Calvados’ complexity, turning a family favourite into something layered and indulgent, balancing nostalgia with finesse.”

Sam’s recommendation: Christian Drouin Experimental Foursquare Angels 19YO, Calvados Pays d’Auge, £126

Disclaimer: This interview has been produced in partnership with Hackstons. Views and opinions expressed are those of the interviewee and do not necessarily represent those of Best of Living. Product details, prices and availability were correct at the time of publication but may be subject to change. Best of Living supports mindful enjoyment of alcohol — please drink responsibly. For advice and support, visit drinkaware.co.uk.

The post Exquisite Food and Drink Pairings – and One That’s Set to Surprise appeared first on Best of Living.

Street food culture

Dining at university used to be all about beige canteen trays, meat-and-two-veg style meals or eating more or less the same dish. But now, student dining reflects a more modern approach, with grab-and-go culture leading the way. As students increasingly eat on the go or in between lectures, they crave food that’s convenient – but that also reflects the diverse communities they’re part of, such as sushi, burritos and curries, alongside plant-based meals, allergen-friendly menus and coffee shops that offer non-dairy alternatives.

Catered-for meal packages 

There is also a growth in catered-for meal packages within student halls, as universities recognise the benefits they bring. Beyond ensuring students have access to at least one nutritious and healthy meal a day, these packages are a powerful way of driving community and supporting wellbeing. What’s more, shared mealtimes are a great way to encourage students to socialise, reducing potential isolation and helping build friendships and communities. At a time when universities are increasingly emphasising student wellbeing, catered-for meal packages will be a big trend in 2026 and beyond.

Bringing in chefs trained in cultures

With international students making up as much as 50% at some universities, there is now a real shift towards authenticity, as universities bring in chefs trained across different cultures to deliver flavours properly. As much as university meals are driven by nutrition, it’s also about comfort and connection, ensuring those who travel to study experience a taste of home on campus.

Power of language driving sustainable menus 

Universities are increasingly providing sustainable, plant-based menus, particularly those pushing agricultural initiatives. Frameworks like Menus of Change – which set out 25 practical principles for healthier, more sustainable catering – are helping universities design menus with sustainability at the core. It’s not just about big and bold shifts; it’s all about the smaller moves that can make sustainable menus more attractive to students.

Technological advancements

With a rising demand for knowing exactly what’s going into our food, universities are tapping into the digital landscape by utilising technology to help with menu prep, labelling and recipe management. Tools like Nutritics are leading in this field by setting standards in online menu management and recipe analysis, including nutrition, allergies and costs, as well as helping reduce waste. Most universities are mirroring the high-street experience with their own dining apps, for pre-ordering meals and checking out menus online, food-focused Instagram accounts run by catering teams and loyalty schemes.

The post University Students and their Emerging and Nutritious Food Trends appeared first on Best of Living.

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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