Staff Canteen: Tom Heywood at Pignut Similar videos Martin McKee's honey mustard roast salmon, pea and brie quiche A recipe for care homes by chef Martin McKee. Danielle Fisher, Devonshire Arms Hotel Danielle 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. The British Lion eggs journey: Farms Food safety expert Dr Lisa Ackerley interviews technical manager Charlotte Fursdon about the role of farms for the Lion supply chain series. 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 honey mustard roast salmon, pea and brie quiche A recipe for care homes by chef Martin McKee.
Danielle Fisher, Devonshire Arms Hotel Danielle 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.
The British Lion eggs journey: Farms Food safety expert Dr Lisa Ackerley interviews technical manager Charlotte Fursdon about the role of farms for the Lion supply chain series.
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.
