Ivy League Recipes For Clarence Court

Needing culinary inspiration? Fed up with churning out the same meals? Then look no further. Clarence Court, the brand of eggs laid by rare and traditional breeds of hens, is announcing that Mark Hix – Chef-Director of The Ivy and Le Caprice – has created a series of seasonal recipes to tempt and tantalise the taste-buds.

Inspired by the Clarence Court range, which includes Old Cotswold Legbars and Mabel Pearman’s Burford Browns, the dishes not only accentuate the eggs’ unique flavour and texture, but allow foodies to enjoy exclusive recipes concocted by one of Britain’s most exciting new chefs. Impress friends with the sumptuous saffron custard tart, put a spark in your Sunday Brunch with Brik a L’oeuf du Canard and keep it light with a Farmhouse Salad complete with Scotch Clarence Court Quail Eggs.

Available as inserts in every Clarence Court egg box or from the website – clarencecourt.co.uk – these mouth-watering meals are perfect for both gourmet dinner parties and casual get-togethers.

As Chef-Director of Caprice Holding Ltd, Mark Hix oversees some of London’s most famous restaurants – from The Ivy and Le Caprice to J. Sheekey, The Rivington Grill and Scott’s. Highly regarded in his profession, particularly for his modern approach to British food, Mark has written a number of cookery books, his latest being ‘British Regional Food’. Based around Mark’s tour of Great Britain, the book rediscovers forgotten and traditional dishes, providing a rich treasury of regional dishes.

With a passion for good quality produce, it’s no wonder that Mark has such an affinity for Clarence Court, which champions ethical egg production. Says Hix, “What is so great about Clarence Court it is that is all about egg quality not quantity. Produced from specific farms so that you know their provenance, the eggs have a unique flavour and texture making them ideal for cooking and baking.”

Philip Lee-Woolf, the founder of Clarence Court, agrees, “Since 1990, we have pioneered the revival of traditional British speciality breeds of hens from old pure breed bloodlines. With a natural yellow yolk, rich flavour and dense texture, these eggs add a touch of magic to all occasions – so what better way to enjoy them than with recipes devised by one of Britain’s most exciting chefs.”