Staff Canteen: The Star Inn at Harome Similar videos Cooking with British Lion egg products: Omelette egg edition Using 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. Martin McKee's spinach, ricotta and tomato frittata A recipe for care homes by chef Martin McKee. Staff Canteen: Unalome by Graeme Cheevers See how the Michelin-starred restaurant, Unalome by Graeme Cheevers, make a wild garlic velouté, Lardo, Wye Valley asparagus, and poached eggs, using British Lion eggs. Paul Ainsworth creates smoked haddock quiche Lorraine Michelin star chef Paul Ainsworth creates a smoked haddock quiche Lorraine dish using British Lion eggs.
Cooking with British Lion egg products: Omelette egg edition Using 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.
Staff Canteen: Unalome by Graeme Cheevers See how the Michelin-starred restaurant, Unalome by Graeme Cheevers, make a wild garlic velouté, Lardo, Wye Valley asparagus, and poached eggs, using British Lion eggs.
Paul Ainsworth creates smoked haddock quiche Lorraine Michelin star chef Paul Ainsworth creates a smoked haddock quiche Lorraine dish using British Lion eggs.
