PHOTOGRAPHS DAVID CHARBIT, STUART WEST
WHAT MAKES THE EGGS WORTHY OF A PRODUCE AWARD?
Quite simply, their outstanding flavour, the result of the hens’ free-range lifestyle and foraged diet, is what won them top slot in the From the Field, Primary category. The vivid yellow yolks have a creamy richness and depth of flavour; the whites taste almost nutty and are so firm they form a clear-domed double saucer around the yolk when cracked onto a plate. “Chefs love them,” says Eileen. “They poach really well, the whites make lovely pavlovas and fluffy meringues, and the yolks give a wonderful colour to cakes.” They’re also super fresh – going from hen to table in under two days.
WHAT THE JUDGES SAID ABOUT THE EGGS…
Food writer, chef and TV presenter Prue Leith: “Excellent in every way” Editor Karen Barnes: “Buttery, rich and packed with flavour – even the white” Food writer Xanthe Clay: “Great rich, savoury yolk” Chef and TV presenter Andi Oliver: “A damn fine egg, deep flavoured yolk” Food writer Lucas Hollweg: “A good egg. Rich yolks, buttery in flavour”
HOW THE HALLS GIVE BACK TO THE LOCAL COMMUNITY
“We have had farm open days, school groups come to visit and even Scouts coming to find out about the chickens to earn their badges. We also had 30 chefs come to see us one year. Most now wouldn’t use any other egg.”
Meet the producers