Staff Canteen: Tom Heywood at Pignut Similar videos Paul Ainsworth creates smoked haddock quiche Lorraine Michelin star chef Paul Ainsworth creates a smoked haddock quiche Lorraine dish using British Lion eggs. Head Chef Jim Hall makes a Comté Cheese Soufflé Jim Hall, Head Chef, Lumley Castle Hotel makes a Comté cheese soufflé using British Lion eggs Martin McKee's bacon, egg, and potato waffles A recipe for care homes by chef Martin McKee. 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.
Paul Ainsworth creates smoked haddock quiche Lorraine Michelin star chef Paul Ainsworth creates a smoked haddock quiche Lorraine dish using British Lion eggs.
Head Chef Jim Hall makes a Comté Cheese Soufflé Jim Hall, Head Chef, Lumley Castle Hotel makes a Comté cheese soufflé using British Lion eggs
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.