The House
Made for the people
who actually know.
Gilder is a British caviar house: one species, one cure, one promise. We don't write for shelves — we write for you, because you already know what you want from a tin of caviar and have stopped accepting compromises.
Philosophy
We work to a hospitality standard, not a retail one. There is no shelf, no shop window — only a small team, a single tin, and a direct line to whoever is hosting.
Caviar is simple when it's done correctly. The fish is raised slowly in clean water. The eggs are cured the day they're harvested — malossol, 3.2% salt, no borax, no fillers. The tin is kept cold from the moment it's sealed until the moment you open it. Everything else is theatre.
We chose Oscietra and only Oscietra because it does what we want a caviar to do: a firm grain that holds on the spoon, a bronze colour with an amber fleck, and a long nutty finish you'll still be tasting after the second course.
"One species. One cure. One promise."
Meet the Founder
Jessie Gilder.
Founder · Mother of two · Fashion turned caviar
Jessie spent a decade in fashion buying — Mayfair showrooms, Milan in February, a black book that knew the difference between a good supplier and a great one. Caviar came in sideways: a tin shared on a boat off Pampelonne, a long conversation with the chef about where it actually came from, and a quiet realisation that almost nobody in the room could answer the question.
She went looking. Two years of farm visits, cure trials, and tasting flights later, Gilder was poured into its first tin. The brief hasn't changed since: one species done correctly, sold to people who already know.
Home is split between a farmhouse in the Cotswolds and wherever the children are — usually Marbella in spring, Saint-Tropez in August, Mykonos when the wind drops, Chamonix between Christmas and New Year. The product travels with her, which is rather the point.
"I built the tin I'd actually want to open — for the women who know what they're buying, and have stopped being polite about it."
For private clients, hospitality, and a few good houses.
We work with a small, deliberate client list. If you know what you want from a tin and how you want it served, you're in the right place.