Charles Bryant cooks as a private chef in London. In 2026, Attilus caviar has gone on his native lobster, Orkney scallop, red prawn tartare and Cornish crab.
From the Attilus library, not one of Charles Bryant's canapés.
The chef
He founded his business, Charles Bryant Private Chef, in 2023, his website says, after years in London restaurant kitchens. He cooks in clients' homes and at their events; the site lists fine dining, canapé parties, feasting menus, barbecues and corporate events.
The dishes
"It was great capturing all our 2026 menus," he wrote on Sunday 17 May 2026, tagging Attilus "as always". Four of his dishes that carry Attilus caviar, each under its menu name:
Roasted Native Lobster, Hash Brown, Tempura Lobster Claw, Aioli, Bisque, Caviar. He counts it among his signature dishes.
Roasted Hand Dived XL Orkney Scallop, Cafe De Paris, Caviar. It is the dish he likes to open a barbecue menu with.
Gambero Rosso, Red Prawn Tartare.
Cornish Brown Crab, Buttermilk, Ponzu & Caviar. "Sweet Cornish crab, ponzu and our cultured buttermilk dressing, finished with caviar," as his team described it.
On his canapés, in the post Attilus shared with him on Tuesday 8 September 2026, the caviar was Royal Oscietra: large, firm grain; creamy, with a mellow length.
How to have it
Charles Bryant cooks for private clients, and "All menus are written bespoke," his menu page says, so the dishes above are examples rather than a fixed list. Enquiries go through his website, chefbryant.co.uk.
The Attilus side
Russian sturgeon, the fish behind Oscietra, are raised at Jessen, Attilus's own farm in Germany. The farm is on film in the Journal: Two minutes at Jessen.
In this piece: Royal Oscietra.