Staff Canteen: Tom Heywood at Pignut 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: The Star Inn at Harome Michelin-starred restaurant The Star Inn at Harome uses British Lion eggs. Watch how they make their popular egg custard tart with blood orange and gingerbread ice cream, 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: The Star Inn at Harome Michelin-starred restaurant The Star Inn at Harome uses British Lion eggs. Watch how they make their popular egg custard tart with blood orange and gingerbread ice cream, 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.
