At Fine Food Specialist, we dedicate lots of time to writing and testing recipes so that you can be confident they will work when you need them most. In our dedicated recipe archive: Drogo’s Kitchen, there are recipes for every season, using some of our most popular ingredients, and some ingredients you’ve always wanted to try but weren’t quite sure what to do with. We have you covered!
We have sourced the finest varieties of caviar from Russia to Italy, farmed using innovative techniques to achieve the best taste. Peruse our comprehensive collection and you will find we cater to every occasion, from finding your personal favourites to impressing dinner party guests to treating a friend with a beautiful caviar gift. Here we will take you through all your questions about caviar and how to best enjoy this luxury foodstuff!
It’s something we all face at least once a year – trying to buy the perfect Christmas present for somebody who is very difficult to buy for! One thing that can certainly go down a storm when the festive season arrives are Christmas food gifts.
So if you’re trying to buy gifts for a true foodie, you need true foodie gifts. We like to think that our range will have plenty of great options for you. But if somebody’s both a foodie and really hard to buy for, then something completely out of the norm can potentially tick both of these boxes.
Food served to guests as they're starting to mingle should incite conversation and provide everyone with some kind of common ground to meet on, there's no better common ground than a food based common ground!
Caviar is a delicacy that has been enjoyed for centuries. The caviar world possesses a certain mystifying quality which can sometimes be a bit intimidating for the uninitiated. We often encounter customers who are eager to embark on their own caviar journey, but are simply unsure of where to start.
This feature aims to help you navigate the caviar world with confidence. Caviar is a term that refers to the lightly-salted eggs of sturgeon, an ancient scaleless family of fish. Within this there are three main species that are most commonly used to produce caviar: beluga, oscietra and sevruga. Salmon roe and tobiko are not true caviars, but they are often referred to as ‘alternative caviars’.
