Foodservice operators videos
How to make poached eggs with a pea fricassee and hollandaise saucNoah Clay, chef de partie at Upstairs Restaurant by Tom Shepherd, shows us how to make poached eggs with a pea fricassee and hollandaise sauce. Noah highlights the importance of using British Lion eggs, as they are safe to use in every dish, for every guest.
Danielle Fisher, Devonshire Arms HotelDanielle Fisher, senior sous chef at The Devonshire Arms, Bolton Abbey, explains why it’s so important for them and their customers to serve British Lion eggs, and demonstrates how to make their egg yolk ravioli with leek and parmesan mousse, onion dashi, burnt chive oil, crispy pancetta, and truffle.
Staff Canteen - Reece Robinson, Jesmond Dene HouseReece Robinson, junior sous chef at Jesmond Dene House, explains the importance of using British Lion eggs in professional kitchens. Robinson shows us how to make scrambled eggs topped with caviar and chives, using British Lion eggs. Using British Lion eggs ensures that chefs can serve runny eggs to vulnerable groups safely, as they are FSA-approved.
Aaron Givon: The importance of the British Lion MarkAaron Givon, senior development chef at Bingham and Jones, discusses the importance of the British Lion Mark, for eggs and egg products, in foodservice. For Aaron, the British Lion mark delivers the safest and highest quality egg products on the market. British Lion products are recommended by chefs, for chefs.
The British Lion eggs journey: consumers eating out of homeWe asked the British public where they thought the eggs come from when they're eating out of home.
The response was resounding...
The British public wants and expects British eggs when eating out.
Specify British Lion eggs to keep your customers happy and ensure the highest standards of food safety.
Cooking with British Lion egg products: Omelette egg editionUsing British Lion egg products saves time, and ensures quality and consistency in the kitchen. This is useful for chefs who have to deliver a busy service with limited, multi-skilled staff. The pre-made omelette, for example, creates a delicious quick meal that can be topped with anything of your choice, like feta, peppers and mushrooms.
Cooking with British Lion egg products: Scrambled egg editionThere is a variety of British Lion quality egg products which ensure quality and consistency, like the scrambled egg which can be used to create this simple egg dish with toasted sourdough bread using a pre-cooked scrambled egg that just needs heating. For a more traditional method, you can use a ready-mixed liquid egg. Just pour out what you need.
Cooking with British Lion egg products: Poached egg editionPoached eggs are a menu favourite, but delivering consistent results during busy service can be challenging. That’s where British Lion egg products come in. They’re a great way to save time and deliver results – like this smashed avocado on toast, topped with chilli flakes.
Cooking with British Lion egg products: Liquid egg editionMany chefs may not be aware of how much British Lion egg products can help speed up their workflow in the kitchen. British Lion liquid eggs come in various forms, from whole egg, egg white, egg yolk, and mixes in handy sized containers. Perfect for kitchens and easy to store.
Cooking with British Lion egg products: Egg bites / burgers editionService is a pressured time for even the most organised chefs. British Lion egg products help ease that pressure by creating great-tasting meals, quickly and efficiently – like an egg burger served with sweet potato fries or a breakfast pot using egg bites.
Cooking with British Lion egg products: Boiled egg editionUsing egg products saves time, and helps with quality and consistency. There’s a wide variety of egg products available that meet British Lion standards, including pre-made boiled eggs, which some chefs may be unaware of. Here’s an example of how they can be used to create a delicious salad, topped with sliced boiled eggs.
Tom Kerridge creates a classic omelette Arnold BennettTwo Michelin Star chef Tom Kerridge creates a classic omelette Arnold Bennett, with a slight twist. Paying huge respect to the original recipe, created at the Savoy Hotel London, that uses a folded omelette made with British Lion Eggs and poached smoke haddock glazed with a cheese sauce.