Pitched at both the trade and consumers, Ahrelia Caviar will offer the luxury ingredient at ‘unrivalled prices’.
The range includes Royal Baerii Caviar, Oscietra Caviar, Imperial Caviar, Imperial Gold Caviar, Beluga Caviar, Kaluga Caviar and Trout Roe.
Each has been selected for its ‘distinct character, texture, purity and flavour profile’.
The minimum maturation of Ahrelia’s sturgeon species is six years (Baerii), and the maximum is between 15 (Kaluga) and 20 years (Beluga).
Ahrelia is also offering caviar keys and mother-of-pearl spoons and even blinis along with the caviar tins themselves.
“Caviar is one of my favourite things in the world but for far too long it’s come with a price tag that makes you think twice before you even pick up the spoon,” Handling says.
“We’ve created a new range of caviar which is the best I’ve ever tasted and is available at a price that is fair and makes it way more accessible. Caviar should be enjoyed in generous portions, not used sparingly because you’re terrified of the cost. That’s what Ahrelia is all about.”
Handling is the chef behind the Michelin-starred Frog by Adam Handling and the Ugly Butterfly in Cornwall, which was awarded a star earlier this year.
His portfolio also includes Eve Bar and Adam Handling Chocolate Shop in London, The Loch & the Tyne in Old Windsor and The Tartan Fox in Cornwall.