Andrew is our Fishmonger Specialist for caviar, smoked salmon and foie gras. Read all about his unique role.
 
Surprisingly, I used to work as a Dental Technologist in the North East of England. I moved to London when I secured my role at Harrods nine years ago as a Christmas temp in the Harry Potter shop. Once my contract was up I really wanted to stay, but there were no roles available. I always knew I wanted to work for the best luxury department store in the world and applied like crazy. After 88 applications I secured a role in the  Signature department. After a few internal moves, I was exposed to the Fishmonger counter and knew it was the right area for me. The environment was really exciting.
 
I even got to complete internal training to learn more about the world of caviar. This included visiting two caviar farms; Exmoor Caviar and the Royal Belgium Caviar to understand the whole process of making it.

We want to ensure we have the best of the best. Working very closely with our vendor and supplier we taste test our caviar when it is unsalted and try it at different salt levels to ensure we have the right amount. This way we get a sense of the character of the caviar. No matter how many caviars you try no two are ever the same.
 
I even taste the caviar on a daily basis to make sure it’s top notch. I have an amazing job.