Chef Tom Fraser started his culinary career at Scott’s in 2009, and apart from leaving for a 2 year project in 2014, he has worked there ever since. He now holds the Senior Sous Chef position at the legendary restaurant, serving traditional fish and shellfish dishes alongside seasonal meat on Mayfair’s Mount Street.

CROE is delighted to be working with Fraser for his innovative and contemporary approach to cooking with caviar. He has crafted a selection of recipes championing our Beluga caviar alongside eggs, fish and meat, proving its versatility in a range of dishes… not to mention, the simpler options alongside blinis and traditional accoutrements should you prefer.

See our recipe page for all the CROE culinary inspiration, and sign up to become a ‘Friend of CROE’ to be the first to receive our new recipe releases.