Staff Canteen: Tom Heywood at Pignut Similar videos Andrew Joret, British Egg Industry Council Chairman, talks to The Grocer Discussing what’s next for eggs, sales, consumer demand for British, issues with imports and more. 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. Thousands sign British eggs petition 36k shoppers have signed a petition calling on supermarkets to use British eggs for food made in Britain. Martin McKee's Croque Madame A recipe for care homes by chef Martin McKee.
Andrew Joret, British Egg Industry Council Chairman, talks to The Grocer Discussing what’s next for eggs, sales, consumer demand for British, issues with imports and more.
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.
Thousands sign British eggs petition 36k shoppers have signed a petition calling on supermarkets to use British eggs for food made in Britain.
