Staff Canteen: Tom Heywood at Pignut Similar videos Trust the Lion to protect you and your customers A British Lion egg products animation highlighting the food safety benefits of choosing Lion. Cooking with British Lion egg products: Poached egg edition Poached 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. Martin McKee's bacon, egg, and potato waffles A recipe for care homes by chef Martin McKee. Staff Canteen - Reece Robinson, Jesmond Dene House Reece 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.
Trust the Lion to protect you and your customers A British Lion egg products animation highlighting the food safety benefits of choosing Lion.
Cooking with British Lion egg products: Poached egg edition Poached 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.
Staff Canteen - Reece Robinson, Jesmond Dene House Reece 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.
