No great chef ever reached the top of their profession without being utterly uncompromising. In the restaurant business, the very highest reputations are created from the desire never to accept second best. We always insist on perfection.
Six of the country’s leading chefs, Mark Hix, Jamie Oliver, Rick Stein, Tom Aikens, Stevie Parle and Adam Byatt all with their names on some of the country’s top eateries and all renowned for the exacting standards they set, love Clarence Court® eggs because of the remarkable flavour and quality they add to dishes. We’re delighted to have their distinguished support.
Adam Byatt opened Trinity, in Clapham Old Town, in 2006. Trinity currently holds three AA Rosettes and in 2010 was rated in the top 10 restaurants in London by Hardens Guide.
Apart from his successes at Trinity, Adam has appeared in numerous national and international style, food and drink and trade publications as well as participating in various television and radio programs. He is a regular on the top-rated BBC 1 programme ‘Saturday Kitchen’, sealing his reputation as one of Britain’s leading chefs and culinary experts. Adam’s first book ‘How to Eat In’ was published by Random House in April 2010, and has received considerable press and excellent reviews. He is currently working on his second book due to be published in early 2012.
“Here at Trinity we use Clarence Court exclusively for our eggs, they are available on the high street and I can honestly say in terms of large production these are the best eggs I have ever worked with.”
Stevie is one of the new generation of young chefs and is Observer Food Monthly’s Young Chef of the Year 2010. He has the uber trendy restaurant The Dock Kitchen in Ladbroke Grove. Jade Jagger, Alan Yentob, Christian Laboutin and the rest…
"The people at Clarence Court really understand how important variatals are in food. They use proper, old fashioned breeds of chicken to produce delicious, beautiful fresh eggs. I wish more producers would follow their lead."
As perhaps the most celebrated celebrity chef of all, Jamie needs little introduction. The creator of restaurants Jamie’s Italian and Fifteen, he is probably better known for his food-focused television shows and cookbooks. More recently he’s turned to campaigning, against the use of processed foods in national schools and to change unhealthy diets and poor cooking habits for the better across the UK and the US.
Jamie Oliver Website
“You can feel the difference when you pick up these eggs – their shells are thick and heavy and beautifully coloured. You just know they’re something special.”
Food Writer, Chef
Top chef Gizzi is a leading light and innovator of the pop-up and underground food scenes. Best known for presenting Channel 4's Cook Yourself Thin, she has also published the hugely successful Gizzi's Kitchen Magic and her latest book Skinny Weeks and Weekend Feasts, as well as fronting TV shows Cooks To Market, Cookery School and Drop Down Menu. She contributes to InStyle, Grazia, The Telegraph and The Sunday Times.
Gizzi Erskine Website
"For me Clarence court eggs are the only eggs. They have an unbeatable deep flavour and their sunset orange yolks are a thing of beauty. I use them both at home and professionally."
Chef, restaurateur, TV presenter, writer, Rick is another colossus of the current cookery media fest. He is co-owner of Rick Stein at Bannisters in Mollymook, New South Wales, owns four restaurants in Padstow, and a fish and chip shop in Falmouth. All his books and series show a commitment to quality food and a concern for sustainability and good husbandry.
Rick Stein Website
“Clarence Court aims to revive old British breeds; breeds that lay large, well-flavoured, interestingly coloured eggs. The eggs are high density, low water content, and great for baking.”
Tom Aikens is undisputedly one of the most exciting chefs in the UK. Cooking since the age of 16, it was only when he launched his own eponymous restaurant in April 2003 that he truly sealed his culinary reputation. Having earned numerous prestigious critical accolades, including two Michelin stars, it is one of London’s finest places to eat.
Tom Aikens Website
“The perfect scrambled eggs with Clarence Court eggs” vodcast Times on line June 2010
Mark Hix is a celebrated food writer and renowned restaurateur, recently winning Chef of the Year at Catey’s 2010 and Tatler’s restaurateur of the Year 2009. With 17 years experience as Head Chef at La Caprice Holdings, he has opened 4 restaurants since 2008 – Hix Oyster Chop House in Smithfield, London, Hix Oyster & Fish House in Lyme Regis, HIX in Soho and most recently HIX in Selfridges, London in March 2010.
He has written nine cookbooks including “British Seasonal Food” which won cookery book of the year at the Guild of Food Writers Awards. He writes a weekly column for Independent on Saturday and a monthly column for Countrylife.
Mark Hix Website
“I’m a big fan of Clarence court eggs – their eggs are packed full of flavour, a must for any chef, and their yolks are a really rich orange colour not quite like any other eggs on the market.”
Born on the Isle of Wight, Simon attended Kingham Hill School in Oxfordshire before joining the army aged 15, serving abroad for the next seven years. Upon leaving the army he began working at the fashionable Joe’s Café in South Kensington. He then went to work for Oliver Peyton at Atlantic Bar & Grill, spending the next ten years working for Peyton, at most of his operations at one stage or another. In 2007, Simon joined Caprice Holdings as Head Chef at Rivington Grill Shoreditch and Greenwich where he works with locally sourced produce, creating distinctively British dishes. Outside of the kitchen, Simon is interested in film, mountain sports and sky diving.
Rivington Grill Website
"At Rivington Grill and across the Caprice restaurant group, we’re passionate about Clarence Court eggs. These eggs, with a rich orangey golden yolk, are bursting with flavour. The hens are farmed organically, are well cared for and simply produce the finest British eggs. In addition, Clarence Court uses recycled materials for all their packaging."