Staff Canteen: Tom Heywood at Pignut Similar videos Demand high for British eggs in prepared food (2016) The three main issues that are important to your customers when shopping in British supermarkets (2016). Making a polonaise sauce using British Lion eggs Chef Director Chris McPhee from the General Tarleton creates cod, roscoff onions and sauce polonaise using British Lion eggs Martin McKee's chocolate fondant with ice cream 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.
Demand high for British eggs in prepared food (2016) The three main issues that are important to your customers when shopping in British supermarkets (2016).
Making a polonaise sauce using British Lion eggs Chef Director Chris McPhee from the General Tarleton creates cod, roscoff onions and sauce polonaise using British Lion eggs
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.
