On Thursday 13 August 2026, JAMM Private Dining served five courses in the Attilus shop at 92 York Street, each an era in the history of caviar, each with one Attilus caviar.
Caviar going onto the Pomme Moscovite, from an Attilus tin.
The screen in the window billed the evening as Caviar & Canapés, 19:00 to 21:00. The menu at each place, printed on Attilus letterhead, gave it a second title: "A History of Caviar". Attilus tins ringed the flowers at the centre of the table, and JAMM's chefs plated at the marble counter as the evening went on.
The window at 92 York Street that evening.
Five eras, five caviars
Each course paired an era with one Attilus caviar, from Persia to Paris.
Persia. Mercimek Köftesi · Labneh · Royal Siberian Caviar. Fine-grained, earthy and mellow, with a long aftertaste.
Greece & Rome. Oysters · Red Wine Vinaigrette · Royal Oscietra Caviar. Large, firm grain; creamy, with a mellow length.
Imperial Russia. Pomme Moscovite · Beluga. The largest egg; delicate, creamy, nutty and earthy.
The American Saloon. Lobster Roll · Brioche Bun · Amur Fusion Caviar. Large, very firm beads, balanced and mild.
Modern Paris & the Future. White Chocolate Crème Brûlée · Kaluga Caviar. Large beads and a clean pop; rich and buttery, with a slight nutty undertone.
Russian and Siberian sturgeon, the fish behind Oscietra and Siberian caviar, are raised at Jessen, Attilus's own farm in Germany; Kaluga and Amur Fusion come from partner farms that Attilus's own people select from. Every Attilus lid carries a code, and the Journal explains it: How to read the lid.
The American Saloon, on gingham: lobster roll, brioche bun, Amur Fusion.
JAMM
Behind JAMM Private Dining are Josh and Alex, who met at culinary school and, their site says, have worked at Julie's, Scott's, The Pelican and The Pig Hotels. The partnership with Attilus was launched on Friday 17 April 2026, with an evening of caviar and canapés in London, and other events followed through the spring. The two houses agreed a line for it, and JAMM published it with its reel of the April evening:
Sourced by Attilus. Served by JAMM.
JAMM cooks for private dinners, events and celebrations; its own line is "Your space, our hospitality." Bookings go through jammchefs.com: ask them about an evening with caviar.
The two houses also share a page, Attilus x JAMM, with the canapés first served in April.
Four evenings in November
JAMM and Attilus are planning four evenings at 92 York Street this November. Each will be five courses, and each course will show how caviar is served at Christmas or New Year in a different country or culture.
The five caviars from 13 August are at attiluscaviar.co.uk and in the shop and tasting room at 92 York Street, Marylebone. With thanks to JAMM, for five courses and five eras, and to the York Street team.
In this piece: Royal Siberian, Royal Oscietra, Beluga, Amur Fusion and Kaluga.