From Nature to the Kitchen. From Chef to Chef.
Uncompromising caviar, with respect for nature, craft, and gastronomy.
Built by a Chef, for the Kitchen
1920 was founded by Kevin Hatting, a trained chef who has spent much of his working life in and around restaurants. He knows kitchens from the inside: the pressure of a service, the value of consistency, and the need to trust your suppliers.
Most importantly, he knows what a chef looks for in a product. Not the largest grain or the highest price, but balance: texture, salinity, flavour, length, and the caviar that fits the dish in front of them.
We do not want to be a company that simply delivers caviar. We want to be a gastronomic partner who can talk about the product at a chef’s own professional level.
Kevin Hatting · Founder, 1920
Caviar Is More Than a Luxury Product
1920 is a Nordic caviar company with one clear ambition: to deliver caviar of the highest possible quality to the best restaurants, chefs, hotels, and gastronomic experiences in the Nordics.
From the moment a fish enters the water to the moment it is served, a long chain of decisions shapes the final quality. The better we understand and respect the product, the better the experience that meets the guest.
The Fish Comes First
Our caviar is produced at Antonius Caviar in Poland, where the sturgeon farms sit inside Natura 2000, the EU’s network of protected natural areas. The fish grow in large, open water systems with naturally flowing river water rather than closed basins.
A sturgeon lives for many years before it produces roe. Our Baerii come from fish of 10 to 12 years; our Oscietra from fish of 14 to 16. That process cannot be forced.
A Natural Product Should Stay Natural
1920 works exclusively with 100% natural caviar: no borax (E285), no unnecessary additives, no pasteurization. It is packed fresh in Poland and delivered through the shortest chain possible.
When the raw ingredient is good enough, the task is to preserve it, not to make it more uniform. Caviar varies naturally in colour, grain size, and flavour. That is part of its identity.
From the Producer Directly to Gastronomy
We want as few links as possible between production and the restaurant. We work directly with the producer on selection, quality, and production, and take what Nordic chefs tell us straight back to the source.
Nature and the fish, to the producer, to 1920, to the chef, and finally to the guest. That is the chain we want to understand and control.
Gastronomy Is at the Heart of 1920
We work closely with restaurants, restaurant groups, and some of the most talented chefs in the Nordics. We taste together, we discuss texture, salinity and application, and we carry that feedback straight back to the producer.
Relationships are part of the business. We want to know our customers’ kitchens and their preferences, and to be available when they need us.
Since 2023, 1920 has become a partner to some of the most ambitious gastronomic environments in the Nordics, from Michelin-starred kitchens to large venues, international brands, and festivals. The philosophy is always the same: the product and the quality come first.
Caviar Should Be Experienced
Caviar has always carried tradition and formality. We respect that, but it can be far more versatile. Porcelain in a Michelin dining room. The centre of a gastronomic dinner. Backstage at a festival. A VIP experience at a stadium.
The setting can change. The quality never can. For us, the real luxury is not the surroundings or the story around the product. It is the caviar itself.
Our Ambition
Founded in the Nordics, with the ambition of building an international caviar brand on a gastronomic foundation. We want to raise the standard for what professional kitchens and their guests can expect in quality, naturalness, traceability, and product understanding. 1920 should stand for more than caviar: for a particular way of working with it.
Respect for nature. Respect for the fish. Respect for the craft. Respect for the chef. And uncompromising respect for the quality placed in front of the guest.