Staff Canteen: Chef Russell Brown, from Creative About Cuisine: Parmesan & Ricotta Agnolotti Similar videos Martin McKee's Mediterranean vegetable scotch eggs A recipe for care homes by chef Martin McKee. Staff Canteen: Tom Heywood at Pignut Watch Tom Heywood, Chef Owner of Pignut, create an egg dopiaza recipe, using British Lion eggs and egg products. The British Lion eggs journey: Hatcheries Food safety expert Dr Lisa Ackerley interviews Joice and Hill Managing Director Nick Bailey about the role hatcheries play in ensuring the highest egg safety standards for the British Lion supply chain series. Not all egg products are the same Food safety expert Dr. Lisa Ackerley explains why.
Staff Canteen: Tom Heywood at Pignut Watch Tom Heywood, Chef Owner of Pignut, create an egg dopiaza recipe, using British Lion eggs and egg products.
The British Lion eggs journey: Hatcheries Food safety expert Dr Lisa Ackerley interviews Joice and Hill Managing Director Nick Bailey about the role hatcheries play in ensuring the highest egg safety standards for the British Lion supply chain series.
