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Of all the environments in the world, this would rank bottom on a list of those likely to be associated with luxury foods.'The Cornish salt is a very wet salt and makes for quite a soft egg,’ Benning says.'The Hebridean salt is drier, so makes for a more robust taste.’ They have just had their first season, in which Benning estimates they produced half a ton of caviar (Selfridges started stocking the product last month, along with London Fine Foods). But the team remains small, with four working in the London office and Patrick and George on the farm.But in 2009 he started to think about producing caviar in Britain.