"Mottra caviar. That's it. Why would you have anything else. I've been working with a sustainable caviar company called Mottra (available from Selfridges or www.mottra.co.uk), which produces Sterlet and Osetra caviar in Latvia. Caviar from wild fish is going to be a thing of the past, because there just ain't that many sturgeon out there any more. On top of the sustainability aspect, the eggs are much less salty than traditional kinds, so you get a good taste of the actual eggs".

Mark Hix, chef, author and entrepreneur http://www.restaurantsetcltd.co.uk/

RECIPES FROM MARK HIX

Critically acclaimed Executive Chef, Jun Tanaka has headed up the kitchen at Pearl since its opening in June 2004, a time during which he has gained an excellent reputation for his modern French cuisine. Mottra caviar became his favourite for its sustainable and ethical credentials and for fresh and delicate taste.

Jun Tanaka, chef, author and TV presenter
http://www.pearl-restaurant.com/about/jun_tanaka/

RECIPES FROM JUN TANAKA