Staff Canteen: Unalome by Graeme Cheevers Similar videos The British Lion eggs journey: British Egg Industry Council Mark Williams, British Egg Industry Council Chief Executive, provides an overview of the Lion Code’s world-leading safety standards for the Lion supply chain series. Cooking with British Lion egg products: Liquid egg edition Many chefs may not be aware of how much British Lion egg products can help speed up their workflow in the kitchen. British Lion liquid eggs come in various forms, from whole egg, egg white, egg yolk, and mixes in handy sized containers. Perfect for kitchens and easy to store. 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: British Egg Industry Council Mark Williams, British Egg Industry Council Chief Executive, provides an overview of the Lion Code’s world-leading safety standards for the Lion supply chain series.
Cooking with British Lion egg products: Liquid egg edition Many chefs may not be aware of how much British Lion egg products can help speed up their workflow in the kitchen. British Lion liquid eggs come in various forms, from whole egg, egg white, egg yolk, and mixes in handy sized containers. Perfect for kitchens and easy to store.
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.
