Thirty years ago, Caviar House & Prunier established their first store at Heathrow selling packaged salmon and caviar products. Following a chance encounter with Count Basie, who delighted in eating the packaged caviar at the airport, the team were inspired to develop a seafood bar concept.
The world’s first Caviar House Seafood Bar opened at Terminal 4 and is now a feature in more than 80 locations around the world, including Sydney and Dubai.![Prunier[1]](https://www.frostmagazine.com/wp-content/uploads/2014/05/Prunier1-300x257.jpg)
Opening on 4 June, the new £1.6m restaurant has been designed to put the loved and renowned Caviar House & Prunier menu centre-stage to an international audience. Caviar House & Prunier is the only manufacturer of fine caviar and smoked salmon in the world to serve its products within its own restaurants and at LHR Terminal 2, passengers will be able to enjoy the products along with a spe
cially curated champagne menu. The restaurant will also feature a unique wine collection from Chateau Lafite Rothschild, a collection made up of 336 bottles, 28 vintages in original sealed cases of 12, retailing at €449,00 (price correct at time of print).
The restaurant, which overlooks the airfield, will have iPads at each of the 51 seats displaying multi-language menus, as well as content exploring the heritage of caviar and salmon around the world. It will also feature a phenomenal light structure simulating the movement of a school of fish, designed and commissioned by London-based lighting specialists, Cinimod Studio, the structure is 13 metres tall with a unique, unlimited animated sequence incorporating 350,000 LEDs… you will never see the same sequence within a 10 year period!
Caviar House & Prunier spend ten years bringing their sturgeons to maturity, ensuring their welfare and well-being every day of the year. The caviar is processed and salted to the highest standards possible using recipes that are several hundred years old, from a time when farmed caviar was the closely-guarded secret of a few caviar masters in the caviar city of Astrakhan in Russia.
I sampled Qiandao, the fruit of the hybridisation of two sturgeons indigenous to the Amur River on the northern border between China and Russia and now raised in the crystalline waters of Lake Qiandao, ‘the thousand island lake’ in the heart of the Huangshan Mountains. A firm-grained and delicate caviar with a smooth flavour and beautiful, yet subtle aroma.
The values of the company are impressive, with the whole focus on absolute sustainability and ecological responsibility, which is extremely important in today’s marketplace where the race to be the premium brand sometimes is achieved at the expense of poor environmental standards. The quality bar has most certainly been raised with Caviar House & Prunier.
https://www.caviarhouse-prunier.co.uk
@CaviarHouseP
Photographic credits: Visual Devotion and Caviar House & Prunier
