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The Caterer

Over to you

01 December 2004
Over to you

Should restaurants stop using caviar, in order to protect future supplies?
We will always look for alternative sources for a product, to ensure its long-term sustainability. The decreased demand for caviar in the past few years has meant that our quantities are very minimal, and is increasingly supplied on request only.
Conran Restaurants
Caviar is no longer a viable option, at least not for now. I took it off the menu at 1 Lombard Street in the summer. In the light of critically low stocks and illegal poaching (12 times more Russian caviar is illegally poached than is caught legally) it's the sensible thing to do. Otherwise there'll be no Russian caviar for the future. I am looking for an alternative but until I can find one which is as good in terms of flavour I simply won't be putting caviar on the menu.
Herbert Berger, 1 Lombard Street
If it's the Sevruga caviar it's very rarely used now anyway, but my answer would be yes, restaurants should stop using caviar. Personally speaking I hate the stuff.
Mark Harper, restaurant manager of the Red Lion hotel in Salisbury

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