From fashioning the perfect tablescape to curating sensory experiences through food, Emma Rosen has long treated the culinary world as both an art and a science. As the founder of Caviar Co., she’s on a mission to bring one of the world’s most iconic delicacies into the modern spotlight, making it approachable, ethical, and endlessly chic.
Caviar might conjure images of crystal chandeliers, palace banquets, and a tuxedo-clad sommelier, but under Emma’s guidance, it’s becoming just as at home atop fries at a backyard gathering or paired with a frozen vodka shot at a rooftop soirée. With her deep knowledge of food history, her passion for sustainable sourcing, and a signature flair for presentation, Emma is reinventing how we think about luxury, one glistening tin at a time.
In this interview, we dive into her journey from food stylist to founder, uncover the fascinating past and promising future of ethical caviar, and learn why a spoonful of sturgeon roe might just be the chicest (and healthiest) thing on your plate.
1. You’ve built a career around food in so many forms, from styling and trend forecasting to launching Caviar Co. What originally drew you to food as a creative medium?
The aesthetic and science of food seemed to satisfy my curiosity and imagination from a very young age. The process of cooking covered so many creative outlets. Over time, as I grew open to it and especially once I had gained an understanding in a range of culinary genres and the ingredients used to build them, I would love experimenting, determined to achieve the look and taste of recipes from far & wide. The entire process was fun to me. From the exploration of interesting food shops and markets, to reading recipes and trying a variety of restaurants. I enjoyed setting up the tablescapes with appropriate crockery and flowers, giving purpose and excitement to dining with friends.
My mum was also a fab cook and entertainer and I loved how she was so creative and driven to host with incredible polish.
2. Caviar has traditionally been seen as very formal and exclusive. How is Caviar Co. modernising and reimagining that experience for a new audience?
Centuries ago and for centuries, Caviar absolutely was the food of Kings and Tsars. It epitomised status and defined celebration. It featured on menus in palaces and castles throughout Europe alongside other iconic ingredients such as truffles, pineapples, foie gras, spices, game meats and saffron. Their reverence collectively was defined by rarity.
Caviar gained popularity and gathered momentum noticeably during the Belle Epoque era in France. The Franco-Russian alliance cemented the classic pairing of Caviar with Champagne via Alexander II – a Russian Tsar. It was featured on Champagne House menus and was more widely enjoyed.
Caviar continued to symbolise luxury and trading around Europe ensured its supply. It reached America, Australia and many other parts of the world after influencing high flyers via their stays at grand Hotels such as The Ritz, Café De Paris, The Plaza Hotel, The Waldorf Astoria and the Imperial Hotel in Tokyo.
By the late 20th century wild sturgeon stocks had depleted, its popularity continued to epitomise opulence globally, but supplies became scarce in the wild.
It wasn’t until early this century that the success of farmed sturgeon ensured that once again Caviar could be enjoyed. It’s back and the quality is amazing. That’s not to say that it is easy to come by. Farmed sturgeon can take up to 20 years to spawn.
Caviar now represents a little bit of luxury and everyone is intrigued. It is something that we can all enjoy, especially via specialist event services such as Caviar Co, who can be trusted to serve this delicious ingredient aligning with history and etiquette but with a fun and modern approach. It can be a really memorable inclusion for celebrations and noticeably a little bit of luxury we can all indulge in.
3. You source from sustainable farms across the globe, can you walk us through what ethical and sustainable Caviar farming actually looks like?
Caviar supplies these days will only ever come from farmed sturgeon and in fact sturgeon became a protected species and is managed by the Convention on International Trade of Endangered Species since 1998.
This ensures that the fish are farmed sustainably, and the roe is harvested ethically. All tins of Caviar are uniquely coded which ensures accountability of origin even down to singular fish. It’s quite incredible. The code will identify the country of origin, the species, the year of harvest and a code for the unique container.
There are some very successful sturgeon farms in Italy, France and China producing high quality Caviar in a variety of styles.
4. What are the most surprising health benefits of Caviar that people might not expect?
The remarkable bodily benefits of Caviar haven’t gone unnoticed. It even features as a key ingredient in the global luxury skincare brand La Prairie which originated in Switzerland in the 1970s. Caviar as an ingredient was an affirmation of luxury for the brand but its alignment with science and nutrition told the story of Caviar’s benefits.
So, Caviar isn’t just a little bit of luxury it’s also a nutritional powerhouse from the inside out.
It is very rich in Vitamin B12 that it could even give you a little buzz. Vitamin B12 is famous for energy production and Caviar in fact one of the richest natural sources, with a single spoonful delivering about 200% of our daily requirements. So it’s no wonder you might feel a little pumped after enjoying some Caviar.
Other specific ingredients include Omega-3 fatty acids which are fantastic for reducing inflammation, support cardiovascular health, improve brain function and can help to regulate hormones. Caviar also features high quality protein and selenium which is a powerful antioxidant, choline helps brain and liver function and Vitamin D is great for clear skin and especially beneficial during times of low sun exposure in winter. It also has impressive levels of vitamins A & E which are known for skin health and cell renewal. Finally, it is high in bioavailable iron… great for energy and cognitive clarity.
5. Different cultures enjoy Caviar in unique ways. In your experience, what are some of the most interesting or unexpected pairings you’ve seen?
Caviar ranges in flavour from oceanic brine to a smooth, creamy nuttiness. Preference is personal.
Typical accompaniments are not limited to dairy products, herbs and eggs. The classic Caviar service might vary from country to country. Blinis are the perfect way to depict a service that leans into traditional Russian vibes, similarly, brioche in France or crumpets in the UK. You might see chopped onion featured on a Caviar service…it’s a don’t from me. Raw onion is too overbearing and you’d be better off with more subtle chives, especially sliced thinly and mixed through a soft whipped butter. Onion may have been an inclusion at times when perhaps the Caviar wasn’t as fresh as it could’ve been…it would disguise a pungent fishy smell and taste when the product was beyond its best. Another don’t is lemon, which also often features on a Caviar service. Lemon does pair well with Caviar but keep it subtle. A small amount of zest stirred through crème fraîche for example.
Lately there has been a trend towards pairing Caviar with some pretty ordinary fast-food items. It’s a movement described as high/low – simply, a combination of everyday foods with something more luxurious.
I am not going to lie there is some culinary credibility here. French fries and potato chips go really well with all styles of Caviar. Just watch the added salt aspect. But, be wary of the chicken nugget or hamburger pairing. It’s a novelty that shouldn’t be on repeat.
6. Caviar Co. is as much about presentation as it is taste. What goes into designing the perfect Caviar service for an event?
We really do care about how we introduce our Caviar to an event. We can provide fun and impactful ideas which can be as simple as a bump & shot service through to a full blown 1 hour masterclass. Our favourites usually incorporate a drink pairing and lately we have been serving frozen vodka shots which feature a blini with crème fraîche and Caviar all atop a cut crystal shot glass. It’s an explosion of flavour and the pairing is perfect. The creamy, coating mouthfeel of the blini/Caviar combination is balanced by the astringent cleanliness of the icy cold vodka. It’s addictive and attractive and really gets the party started.
The presentation of the service often includes specialty ice and eye-catching vessels. We love stainless steel, silverware, cut crystal and of course the traditional mother of pearl spoons. It speaks to the history and heritage and sets the scene for a little bit of fantasy for the guests in that moment.
7. For someone completely new to Caviar, what’s the best way to try it for the first time, and what should they look out for in terms of quality and flavour?
Our masterclasses are a perfect education for the Caviar novice. Our process includes the history, heritage and delves into the different styles of Caviar. We discuss etiquette and even how to open the special tins. Once we are there, we indulge in some bumps of Caviar. It’s the best way to really observe the appearance, aroma and mouthfeel of this ingredient. It’s a sensory experience. The bump of Caviar is served via a special mother of pearl spoon directly to the top of a clenched hand, directly to the skin. It shouldn’t have any aroma and the eggs should be shiny and plump. It’s a legitimate way to serve Caviar because the body gently warms the Caviar, opening its aroma and softening the lipids. A Caviar bump ensures an exceptional oral experience.
The Caviar should melt in your mouth and the flavour could range from oceanic to creamy. A very good quality Caviar is creamy, nutty, even slightly yeasty. Look out for Italian, Polish or Chinese Oscietra. A very famous style is Beluga which is a silvery dark grey and features a black dot. Other styles to look out for are White Sturgeon, Sevruga and Siberian. Just remember how wonderfully nutritious this famous product is and it’s back now to stay. To see more visit here.
From fashioning the perfect tablescape to curating sensory experiences through food, Emma Rosen has long treated the culinary world as both an art and a science. As the founder of Caviar Co., she’s on a mission to bring one of the world’s most iconic delicacies into the modern spotlight, making it approachable, ethical, and endlessly chic.
Caviar might conjure images of crystal chandeliers, palace banquets, and a tuxedo-clad sommelier, but under Emma’s guidance, it’s becoming just as at home atop fries at a backyard gathering or paired with a frozen vodka shot at a rooftop soirée. With her deep knowledge of food history, her passion for sustainable sourcing, and a signature flair for presentation, Emma is reinventing how we think about luxury, one glistening tin at a time.
In this interview, we dive into her journey from food stylist to founder, uncover the fascinating past and promising future of ethical caviar, and learn why a spoonful of sturgeon roe might just be the chicest (and healthiest) thing on your plate.
1. You’ve built a career around food in so many forms, from styling and trend forecasting to launching Caviar Co. What originally drew you to food as a creative medium?
The aesthetic and science of food seemed to satisfy my curiosity and imagination from a very young age. The process of cooking covered so many creative outlets. Over time, as I grew open to it and especially once I had gained an understanding in a range of culinary genres and the ingredients used to build them, I would love experimenting, determined to achieve the look and taste of recipes from far & wide. The entire process was fun to me. From the exploration of interesting food shops and markets, to reading recipes and trying a variety of restaurants. I enjoyed setting up the tablescapes with appropriate crockery and flowers, giving purpose and excitement to dining with friends.
My mum was also a fab cook and entertainer and I loved how she was so creative and driven to host with incredible polish.
2. Caviar has traditionally been seen as very formal and exclusive. How is Caviar Co. modernising and reimagining that experience for a new audience?
Centuries ago and for centuries, Caviar absolutely was the food of Kings and Tsars. It epitomised status and defined celebration. It featured on menus in palaces and castles throughout Europe alongside other iconic ingredients such as truffles, pineapples, foie gras, spices, game meats and saffron. Their reverence collectively was defined by rarity.
Caviar gained popularity and gathered momentum noticeably during the Belle Epoque era in France. The Franco-Russian alliance cemented the classic pairing of Caviar with Champagne via Alexander II – a Russian Tsar. It was featured on Champagne House menus and was more widely enjoyed.
Caviar continued to symbolise luxury and trading around Europe ensured its supply. It reached America, Australia and many other parts of the world after influencing high flyers via their stays at grand Hotels such as The Ritz, Café De Paris, The Plaza Hotel, The Waldorf Astoria and the Imperial Hotel in Tokyo.
By the late 20th century wild sturgeon stocks had depleted, its popularity continued to epitomise opulence globally, but supplies became scarce in the wild.
It wasn’t until early this century that the success of farmed sturgeon ensured that once again Caviar could be enjoyed. It’s back and the quality is amazing. That’s not to say that it is easy to come by. Farmed sturgeon can take up to 20 years to spawn.
Caviar now represents a little bit of luxury and everyone is intrigued. It is something that we can all enjoy, especially via specialist event services such as Caviar Co, who can be trusted to serve this delicious ingredient aligning with history and etiquette but with a fun and modern approach. It can be a really memorable inclusion for celebrations and noticeably a little bit of luxury we can all indulge in.
3. You source from sustainable farms across the globe, can you walk us through what ethical and sustainable Caviar farming actually looks like?
Caviar supplies these days will only ever come from farmed sturgeon and in fact sturgeon became a protected species and is managed by the Convention on International Trade of Endangered Species since 1998.
This ensures that the fish are farmed sustainably, and the roe is harvested ethically. All tins of Caviar are uniquely coded which ensures accountability of origin even down to singular fish. It’s quite incredible. The code will identify the country of origin, the species, the year of harvest and a code for the unique container.
There are some very successful sturgeon farms in Italy, France and China producing high quality Caviar in a variety of styles.
4. What are the most surprising health benefits of Caviar that people might not expect?
The remarkable bodily benefits of Caviar haven’t gone unnoticed. It even features as a key ingredient in the global luxury skincare brand La Prairie which originated in Switzerland in the 1970s. Caviar as an ingredient was an affirmation of luxury for the brand but its alignment with science and nutrition told the story of Caviar’s benefits.
So, Caviar isn’t just a little bit of luxury it’s also a nutritional powerhouse from the inside out.
It is very rich in Vitamin B12 that it could even give you a little buzz. Vitamin B12 is famous for energy production and Caviar in fact one of the richest natural sources, with a single spoonful delivering about 200% of our daily requirements. So it’s no wonder you might feel a little pumped after enjoying some Caviar.
Other specific ingredients include Omega-3 fatty acids which are fantastic for reducing inflammation, support cardiovascular health, improve brain function and can help to regulate hormones. Caviar also features high quality protein and selenium which is a powerful antioxidant, choline helps brain and liver function and Vitamin D is great for clear skin and especially beneficial during times of low sun exposure in winter. It also has impressive levels of vitamins A & E which are known for skin health and cell renewal. Finally, it is high in bioavailable iron… great for energy and cognitive clarity.
5. Different cultures enjoy Caviar in unique ways. In your experience, what are some of the most interesting or unexpected pairings you’ve seen?
Caviar ranges in flavour from oceanic brine to a smooth, creamy nuttiness. Preference is personal.
Typical accompaniments are not limited to dairy products, herbs and eggs. The classic Caviar service might vary from country to country. Blinis are the perfect way to depict a service that leans into traditional Russian vibes, similarly, brioche in France or crumpets in the UK. You might see chopped onion featured on a Caviar service…it’s a don’t from me. Raw onion is too overbearing and you’d be better off with more subtle chives, especially sliced thinly and mixed through a soft whipped butter. Onion may have been an inclusion at times when perhaps the Caviar wasn’t as fresh as it could’ve been…it would disguise a pungent fishy smell and taste when the product was beyond its best. Another don’t is lemon, which also often features on a Caviar service. Lemon does pair well with Caviar but keep it subtle. A small amount of zest stirred through crème fraîche for example.
Lately there has been a trend towards pairing Caviar with some pretty ordinary fast-food items. It’s a movement described as high/low – simply, a combination of everyday foods with something more luxurious.
I am not going to lie there is some culinary credibility here. French fries and potato chips go really well with all styles of Caviar. Just watch the added salt aspect. But, be wary of the chicken nugget or hamburger pairing. It’s a novelty that shouldn’t be on repeat.
6. Caviar Co. is as much about presentation as it is taste. What goes into designing the perfect Caviar service for an event?
We really do care about how we introduce our Caviar to an event. We can provide fun and impactful ideas which can be as simple as a bump & shot service through to a full blown 1 hour masterclass. Our favourites usually incorporate a drink pairing and lately we have been serving frozen vodka shots which feature a blini with crème fraîche and Caviar all atop a cut crystal shot glass. It’s an explosion of flavour and the pairing is perfect. The creamy, coating mouthfeel of the blini/Caviar combination is balanced by the astringent cleanliness of the icy cold vodka. It’s addictive and attractive and really gets the party started.
The presentation of the service often includes specialty ice and eye-catching vessels. We love stainless steel, silverware, cut crystal and of course the traditional mother of pearl spoons. It speaks to the history and heritage and sets the scene for a little bit of fantasy for the guests in that moment.
7. For someone completely new to Caviar, what’s the best way to try it for the first time, and what should they look out for in terms of quality and flavour?
Our masterclasses are a perfect education for the Caviar novice. Our process includes the history, heritage and delves into the different styles of Caviar. We discuss etiquette and even how to open the special tins. Once we are there, we indulge in some bumps of Caviar. It’s the best way to really observe the appearance, aroma and mouthfeel of this ingredient. It’s a sensory experience. The bump of Caviar is served via a special mother of pearl spoon directly to the top of a clenched hand, directly to the skin. It shouldn’t have any aroma and the eggs should be shiny and plump. It’s a legitimate way to serve Caviar because the body gently warms the Caviar, opening its aroma and softening the lipids. A Caviar bump ensures an exceptional oral experience.
The Caviar should melt in your mouth and the flavour could range from oceanic to creamy. A very good quality Caviar is creamy, nutty, even slightly yeasty. Look out for Italian, Polish or Chinese Oscietra. A very famous style is Beluga which is a silvery dark grey and features a black dot. Other styles to look out for are White Sturgeon, Sevruga and Siberian. Just remember how wonderfully nutritious this famous product is and it’s back now to stay. To see more visit here.
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