Lion the choice for pro chefs

Philippa Collinson, a commis chef at Grantley Hall, a high-end hotel and restaurant in Yorkshire has been talking to The Staff Canteen, the online platform for professional chefs, about why they insist on using British Lion eggs for food safety and quality, and sharing their popular Scotch egg recipe.

Because British Lion eggs are approved by the FSA to be served runny to vulnerable groups, they are the perfect choice for Grantley Hall's Scotch egg with parsnip puree, confit egg yolks, pickled mushrooms, and crispy Parma ham.  

Watch the recipe video here.