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FESTIVE LUXURY
Caviar that is taken from sturgeon without killing the fish. I visited this farm in Latvia last year and saw the eggs massaged from the fish. The taste is pure and buttery, the eggs clean and firm textured (the latter is something that traditionalists may need to acquire a taste for)
Last orders: Dec 21
Our Head Chef, Stewart Turner, will prepare five caviar dishes to include a classic caviar plate, caviar & oyster, caviar & smoked salmon, scrambled egg with caviar and Dover sole dressed with caviar. Alun Griffiths who is a Master of Wine, and of taste, will expertly guide you through the dimensions of flavour in both. In addition, Alun will be particularly delighted to introduce you to Sergei Trachuk, owner of Mottra Caviar. Mottra supply top-quality osetra and sterlet caviar, both of which you will taste tonight, but most importantly Mottra’s caviars come from sustainable sources. Their aim has always been to farm caviar whilst preserving the fish it comes from. Mottra caviar is sturgeon friendly and its subtle taste will delight the most discerning connoisseur.
Lydia Slater is the Restaurant Spy
Tracey Emin has come a long way from her Margate roots. Lunching the other day at Mark Hix’s Albemarle restaurant in Brown’s Hotel, she said that she wanted no gifts from her friends apart from presents of Mottra ‘fish-friendly’ caviar.
Mottra caviar is served at the Tatler’s 300th Anniversary party.
“It was undoubtedly the most popular area at the party, the chefs preparing the blinis were overwhelmed and literally could not serve them fast enough”.
Michelle Russell
Events Director
GQ & Glamour
By Word of Mouth
Mottra caviar is offered at Hix Oyster Bar & Restaurant at Frieze Art Fair.
“Princess Rosario Nadal had lunch with Gwyneth Paltrow, ate the caviar and loved it” notes our friend there.
Riga is famed more for its stag parties than its food, but for those in the know it packs a punch on the palate, too. Fiona Sims checks out its restaurants, delicacies and a rather special fish farm.
Trust In Your Sturgion
(click on picture to view PDF file)
The New Black
Caviar’s extravagance is all part of its seductive charm. So can a revolutionary sustainable roe – the first to spare the lives of the sturgeon – make the grade? John Walsh gives his verdict.
(click on pictures)
Caviar without prohibitive cost or conscience, a taste of things to come.
The price of caviar has trebled over the
past 15 years: sturgeon’s roe now cost
about £140 per 50g jar, reinforeing, as
if it was necessary, its long association
with the rich and the decadent…
Golden Eggs
A farm in Latvia has developed a method of extracting caviar that keeps the fish alive – and is consequently helping to save the sturgeon from extinction.
By Rose Prince. Photographs by Jason Lowe.
Fashion Plate
What’s in, what’s out
Splash out with a clear conscience this Christmas. Farmed Latvian sturgeon are stripped of their eggs to collect Mottra caviar, then put back in the water (rather than culled). The quality of caviar improves with the age of fish, so it makes gastronomic as well as ecological sense. Reasonably priced at £64 for a 56g jar, with only salt added.
