For just £19.25, customers can enjoy 10g of caviar with blinis and sour cream (the same 10g tin retails for £25 at Harrods), a meat Pelmeni or truffle and potato Vareniki, and a shot of Russian Standard vodka served at -18c.
The outstanding looking offer is available throughout August until 5pm.
To book please ‘phone 0203 145 1000 or visit www.BobBobRicard.com
Caviar – the lowdown
- Caviar refers to the salted eggs of three types of Sturgeon (Beluga, Osetra and Sevruga). The highest quality comes from the Caspian sea.
- The oldest and biggest Caviar fisheries in the world are in Astrakhan, Russia. Some of these date back over 200-years.
- Caviar is made when the roe is run over a fine mesh screen which separatess eggs into separate pieces. The eggs then fall into a large bowl which the caviar maker seasons adds with precise amounts of pure sea salt.
- It takes at least 10 to 15 years of apprenticeship for the maker to be allowed to process the Caviar on his own.
- Salt prevents freezing, because Caviar must be stored at between 28 to 31 degrees Fahrenheit. The Caviar is then graded and packed.
- Caviar is sold fresh, from one oz. jars or tins to four pound original containers.
- Caviar should be eaten within 2-3 days of opening.
- Try some caviar before you fly at Terminal 5 Heathrow