British house · Est. 1990
Gilder.
Royal Select Oscietra. Malossol-cured.
Couriered cold to your table the same day.
No. 01 — How you'll eat it
Cold tin.
Cold spoon. Nothing in between.
Lift it from a mother-of-pearl spoon — metal will mute it. A blini if you want one, a touch of crème fraîche, never lemon. Pair it with a blanc de blancs or properly chilled vodka. That's the whole ceremony. Eat slowly.
The Collection
Royal Select
Oscietra
Acipenser gueldenstaedtii, raised slowly in clean Atlantic water and cured the day it's harvested — a true malossol at 3.2% salt. Firm grain, bronze with an amber fleck, a clean nutty finish that holds well past the last spoon.
No. 02 — Why this tin
One species.
One cure. One promise.
Pure Oscietra
Single species, never a hybrid blend. You taste one fish, finished honestly — not the muddle most houses are quietly selling.
Malossol, properly
3.2% salt, cured the day the eggs are harvested. Enough to preserve. Never enough to mask.
Cold chain, end to end
Sealed at 0°C, delivered at 0°C. We courier it ourselves inside London. Outside it, overnight cold chain, vacuum gel.
A number, not a form
You'll have a direct line to the house. We answer it — on weekends, on holidays, in season.
No. 03 — Where we'll meet you
A house that
travels with you.
Five places we know well — because that's where you tend to be. We hold stock locally in season. Order in the morning, eat in the evening.
01 — EnglandCotswolds
All yearSunday lunches and slow weekends. We deliver to the kitchen door, chilled.
02 — SpainMarbella
Spring — AutumnLong terraces, longer lunches. Stock held locally from April.
03 — FranceSaint-Tropez
July — AugustOn the water, in season. To the boat by tender, on ice, the same day.
04 — GreeceMykonos
June — SeptemberWhitewashed lanes and late dinners. Order by noon, eat by ten.
05 — French AlpsChamonix
December — MarchAfter the last run. Champagne, fire, and the tin straight from the snow.
- 01 — England
Cotswolds
All yearSunday lunches and slow weekends. We deliver to the kitchen door, chilled.
- 02 — Spain
Marbella
Spring — AutumnLong terraces, longer lunches. Stock held locally from April.
- 03 — France
Saint-Tropez
July — AugustOn the water, in season. To the boat by tender, on ice, the same day.
- 04 — Greece
Mykonos
June — SeptemberWhitewashed lanes and late dinners. Order by noon, eat by ten.
- 05 — French Alps
Chamonix
December — MarchAfter the last run. Champagne, fire, and the tin straight from the snow.
Enquire
Write to the house.
Tell us the date, the table, how many you're feeding. We'll answer within the day with a quote, a delivery window, and any pairing notes you want.