Sustainability at Exmoor Caviar

Sustainability is a key pillar to our brand’s success and as such we ensure absolute minimal wastage and use the whole fish.

 

Our sturgeon meat is sold fresh and we also offer both hot and cold smoked sturgeon. Our Smoked Sturgeon can be seen on the menus of menu of our traditional caviar customers, and is growing every weekend as more and more customers try our products at our London Farmers Market stalls.

 

Any broken caviar eggs are blended into our Caviar Infused Sea Salt which has proven popular with chefs such as Brett Graham at The Ledbury. This product was used in a recent collaboration with Chantal Coady OBE at Rococo Chocolates through which we created some spectacular Caviar Salt Infused Chocolate Pearls.

 

This year, we have some very exciting new products in the pipeline, that we have developed in collaboration with our sister company Caviar Biotec. Using the Pure Caviar Oil product and their caviar extracts (protein and water) we have developed novel products derived from our sturgeon's placenta, again using all of the fish in our production processes, alongside the main caviar production, ensuring the usage of any waste created through the caviar production process.

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Our company's sustainability policy has  not gone unnoticed, to the extent that we were recently been invited by Michelin to sponsor the Michelin Guide’s Revelation for UK & Ireland.

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