Once the eggs of the female sturgeon are deemed to be mature (in terms of colour and size) following a biopsy, they are manually extracted, weighed, strained, washed, drained and, most importantly, salted. Located in one of Birmingham’s more affluent suburbs, it has a discerning clientele who have been eager to enjoy the work of Desogus and co. Desogus is operating at an elite level while being ably supported by an engaged, professional supporting cast, who operate at the highest standard. Good company.

My friend has eaten at Harborne Kitchen on several occasions and bent my ear about just how good it is. Happy to report, she’s right. Comprising layers of deeply caramelised onion, alongside crisp dehydrated slices, crispy deep-fried rings, blue cheese mousse, chives and more, it was a standout dish. Neither too complex nor too fussy, it showed high levels of technical skill and a solid understanding of complimentary ingredients. Allium Opened by Jason Ong, who’s also responsible for Uni Gallery, the fine dining restaurant offers up to eight types of caviar such as the beluga, sevruga and oscietra varieties as well as the Chinese-produced Kaluga Queen. It’s incorporated into dishes, served on a pearl spoon, or with six shots of premium vodka but ultimately, there’s no mistaking it’s the pièce de résistance. Both visually appealing and a treat for your taste buds, Arenkha (Avruga) Caviar is a fantastic way to ‘wow’ your guests during dinner parties, and also a brilliant gift for the food connoisseur in your life.

Simon Booth, of Green Pantry, said the limited-edition product has been created to satisfy demand from celebrities and other VIPs who are financially capable of “treating their cats to the finer things in life”. If you are on the lookout for Caviar alternatives, why settle for just any replacement when you can get your hands on a gourmet alternative?

Then there’s the Sakelees Ice Cream served with dehydrated lime meringue and topped with a generous quenelle of Polenco Siberian Caviar. It’s a divisive dish; Ong is a fan of the sweet and savoury combination while my table mate and I aren’t too sure if we are. The sake kasu gives the ice cream enough of its own umami-fruity flavour to go with the roe but was overpowered by the saltiness of the caviar. Caviar from China accounts for about 30% of the world’s production, and its products inevitably land upon the tables of some of the most coveted Michelin-star restaurants around the world, including a clutch located as far east as Singapore.To prepare: Caviar is best served well chilled so keep it in the fridge and remove just before serving. So far, the response to the British Banquet has been wholly positive, according to Booth. However, what do feline experts think? While it’s no surprise that the uber-luxurious product comprise of high-quality ingredients, but do they really provide the benefits for the cost?

Guests are invited to wait in a small lobby before sanitising their hands as they enter the restaurant. They are politely asked to follow a few simple rules, in essence, showing care for other guests by maintaining social distancing and hygiene. Staff are transparent, charming and clear. A picture really is worth a thousand words. You’ll know that just by looking at the photos our photographer captured of the food at Deans in Perth that lie within this review. Stepping into his father’s shoes, Jamie has taken his family’s first venture on Kinnoull Street to the next level. Deans Restaurant Harborne Kitchen is one of the region’s most exciting kitchens, well led by a chef-patron with enviable skill. It’s ahead of the game in our post-pandemic age, already putting into practice measures that others are only now contemplating. We see it appealing to celebrities, managing directors and CEOs, ambassadors and other VIPs who wish to give their cats the finest things in life.About two weeks after the salting stage, Kaviari’s purchasing team, led by founder Jacques Nebot, visits the farm and tastes each tin to finalise the selection. Only tins approved after tasting are stamped ‘ Kaviari' and air-flown from China to Paris where caviar master Bruno Higos personally sees to the maturation of the sturgeon eggs through a process called refining. Angels danced on our tongue. The main followed, a perfectly tender rump of Salt Marsh hogget with a crisp round of slowly rendered belly alongside lovage and courgette. Deep, rich and intense, the flavours and textures showcased a rare skill. The restaurant has been given a make-over during the pandemic with the space being re-imagined to suit the new normal. Harborne Kitchen Well-known as a luxury food with the rich and famous, caviar was first eaten in the 15th century. It is traditionally the roe or salted eggs from sturgeon but the edible eggs of other fish such as salmon are also sometimes rather confusingly referred to as caviar. Russia and Iran are the world's main caviar exporters, with most of the caviar producing sturgeon originate from the Caspian sea. It’s the little things that count as customer confidence is rebuilt and customers start to relax in the post-pandemic world.