Bespoke Caviar

Bespoke Caviar Supplying the world’s finest caviar, sourced for those who appreciate true luxury. Private orders available. Elevate your table with Bespoke Caviar.

25/09/2026

This started as a snack and got ideas above its station.

Golden fries, a little indulgence, and caviar giving the humble chip delusions of grandeur.

17/09/2026

The caviar bump.
No spoon. No fuss. No ceremony.
Just a little spoonful on the back of the hand and straight in.
It is slightly outrageous.
It is completely unnecessary.
And it is one of the best ways to taste caviar.
Naturally, we approve.

10/09/2026

A small observation from Bespoke Caviar. Because waiting for a sufficiently grand date in the diary seems needlessly administrative.

08/09/2026

Tuesday has improved dramatically.

There is an unnecessarily persistent rumour that caviar requires planning.

It doesn’t.

Open tin. Find spoon. Pour something cold.

Tuesday has now become considerably more interesting.

21/08/2026

We’ve tried the blinis.
We’ve tried the tiny potatoes.
We’ve tried all manner of expensive little things involving crème fraîche.

And yet…

A Walkers Oven Baked Sea Salt crisp may actually be one of the finest things you can put caviar on.

Crunchy. Salty. Ridged. Structurally sound.

Add a spoonful of Bespoke Caviar Classic and suddenly the humble crisp has developed delusions of grandeur.

And we are entirely in favour.

07/08/2026

Glorious 12th
For those in the know, no explanation is necessary.
Whether you're hosting the gathering or looking for the sort of gift that guarantees another invitation next season we've got it covered.
Flowers fade.
W**e gets forgotten.
Royal Osciesta however tends to become part of the story.

05/08/2026

Proof that size isn't everything.
One bite.
That's all it takes.
Crisp potato, silky crème fraîche and enough Royal Oscietra to remind your taste buds that life is far too short for mediocre party food.
Some canapés politely introduce themselves.
This one walks into the room, pours itself a glass of ch*****ne and steals the conversation.

09/07/2026

Vol-au-vents Are Back.
And, frankly, it’s about time.
For years they were unfairly blamed for bad buffet tables and questionable fillings.
Turns out, they weren’t the problem.
Add a little crème fraîche, a few exceptional pearls, and suddenly the old favourite is back where it belongs.
Centre stage.

• 12 oz puff pastry
• 1 egg, yolk only
• 3 oz Creme Fraiche
• 2 oz Caviar
• 1 tbsp Fresh chives

Preheat the oven to 400F.
Use the larger (4cm) biscuit cutter to cut out bases for the vol au vents from the puff pastry sheet. Place half of them onto the baking tray and prick them all over with a fork and brush with egg yolk.
Use the smaller cutter to remove an inner circle from the other bases to create a ring of puff pastry.
Stack each ring of puff pastry on top of one of the bases on the tray and also brush with yolk.
Bake for 10-15 minutes or until golden brown. Cool on a wire rack.
Place a dollop of creme fraiche into each vol au vent case. Top each with a ¼ teaspoon of caviar and a sprinkle of finely chopped chives.
Delicious!

� � � �

Wimbledon Begins.Every summer Britain becomes gloriously predictable.Suddenly everyone believes the weather forecast.Eve...
29/06/2026

Wimbledon Begins.
Every summer Britain becomes gloriously predictable.

Suddenly everyone believes the weather forecast.
Everybody’s an expert on tennis.
And lunch acquires absolutely no interest in ending.
Marvellous.
We’ll be focusing on the only championship that really matters.

The one around the garden table.
Now, where were we?





HEATWAVE… Panic Accordingly. One week of sunshine and Britain completely loses its mind.The trains are struggling.The s...
25/06/2026

HEATWAVE… Panic Accordingly. One week of sunshine and Britain completely loses its mind.
The trains are struggling.
The schools are closing.
Half the country is will wilting in the shade or fanning themselves indoors.

Meanwhile, lunch has become dinner, dinner has become drinks, and suddenly bellinis topped with caviar seem like a perfectly reasonable response to 30+ degrees.

We’ll be over here with the caviar… As all heatwaves should.





Address

London

Website

Alerts

Be the first to know and let us send you an email when Bespoke Caviar posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Bespoke Caviar:

Shortcuts

Share

Category