So very Moorish 13 September 2019 Stuart Procter and Ben Tish on the North African-inspired cuisine of Fitzrovia’s Norma, the Stafford Collection’s first standalone restaurant
In this week's issue... So very Moorish Stuart Procter and Ben Tish on the North African-inspired cuisine of Fitzrovia’s Norma, the Stafford Collection’s first standalone restaurant
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Mark Hix announces culinary collaboration with Clarence Court Eggs

12 March 2018 by
Mark Hix announces culinary collaboration with Clarence Court Eggs

Speciality egg producer Clarence Court are celebrating their 90th anniversary by joining forces with chef and restaurateur Mark Hix as he announces his support of the company as a brand ambassador.

"I'm looking forward to creating some exclusive recipes to celebrate Clarence Court's 90th anniversary year, and to introducing the range and its versatility to the next generation of foodies."

Clarence Court offers a wide range of eggs, from Burford Brown, Old Cotswold Legbar, Ostrich, Duck and Guinea Fowl, to Goose, Pheasant, Rhea, Turkey, Emu and Quail. Cared for by dedicated individual specialist farmers who are passionate about what they do.

Adrian Gott, managing director of Clarence Court, added: "When Clarence Elliot brought back jungle fowl from Patagonia in 1928, he wouldn't have imagined that those direct decedents would be responsible for Britain's favourite and most colourful eggs today. Clarence Court hens lay eggs with true history. We look forward to building on that history in our 90th year with Hix's foodie expertise, as we introduce our brand to new audiences."

The Caterer Interview - Mark Hix and Ratnesh Bagdai

Recipe of the week: three-minute egg

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