We are, through choice, a small privately run family business supported by a highly motivated and inspired team, affording us close control over the quality of our products using time-honoured cooking practices working by hand to produce quality food in an environmentally and socially responsible manner returning food production to its inspirational roots.
To keep welfare our priority, sourcing local free-range products direct from the farmers and producers
Living on the borders of three agricultural counties Herefordshire, Worcestershire and Gloucestershire we are surrounded by some of the best free-range farmers around. Saddleback pigs play a big part in our make up, not only as our chosen pork but also for the inspiration in our logo, the handsome ones pictured above live with Andrew & Cheryl of Rochford Country Meats, Tenbury Wells and were kind enough to pose for the camera, bribed with a shovel of pig nuts of course. Chrys and Fiona of Teme Vale Victuallers, Cotheridge and Adrian Griffiths of Leintwardine back us up with traditionally reared free-range rare beed Berkshires, Tamworths, Gloucester Old spot and Middle Whites.
At the begining we could get all the free-range eggs we needed just across the valley from Lional of Rosy Glow but we soon out grew one producer and with the ever stringent legislation we now go a little farther afield to Fridays in Kent and Mantons in Gainsborough (well we are making 12-15,000 a week now)
To build an ethically sound sustainable business
The Scotch egg’s origins are obscure. The exclusive London provisioner Fortnum & Mason claims it invented the portable snack for rich coach travellers in 1738. “The eggs would have been smaller in those days,’’ says the company’s archivist Dr Andrea Turner. “They would have been pullet’s eggs rather than hen’s eggs, and the meat would have been gamier, like a strong Victorian pâté.’’
“It was a poor man’s lunch produced from leftovers that was easy to transport,’’ Neil says. Now he and his wife are transporting them around the country from £2.65 each. The company produces a score of different eggs from the classic Mac (free-range pork) to a Blackwatch (black pudding and free-range pork) to a Just William (Tyrells Crisps and free-range pork). There are vegetarian options and Wee Ones with quail’s eggs.
Meanwhile, the Scotch egg’s fame has spread abroad. “Skorchi eggs” have become a Japanese New Year delicacy and they are a best seller for the Nigerian food chain Mr Bigg’s.
Meanwhile, in deepest Herefordshire, Neil and Penny Chambers have set up the Handmade Scotch Egg Company, selling to delicatessens from the Isle of Wight to Perth in Scotland.
“A lot of the celeb chefs are doing Scotch eggs now as part of their repertoire,’’ Neil says. “Deli-wise it is making a big comeback. It is rapidly becoming Britain’s favourite snack once more.’’