Press Release
What a pheasant surprise!
Sunday 6th May 2007
Clarence Court, the free range egg producer which has pioneered the revival of rare and traditional breeds of hens, is expanding its already popular range with some more varieties. During the laying season - which runs from mid-March to September - Clarence Court will be supplying Waitrose exclusively with Pheasant and Bantam eggs.Smaller than those of a chicken, but larger than a quail, Bantam eggs make up I taste for what they lack in size. The true golden egg for connoisseurs, Bantam eggs are intense in flavour and denser in yolk than ordinary hen’s eggs. This has much to do with the fact that Bantam hens only two to three eggs per week. Like all Clarence Court birds, the Bantams are free to roam in outside pasture from dawn to dusk, which allows the eggs to develop a much harder shell and produce a delicious white and yolk. Show off your gourmet credentials by serving the eggs scrambled with a sprinkling of tarragon, or use them in cakes and desserts for that extra special touch.
Equally delicious are Clarence Court’s Pheasant eggs. Sharing the same levels of quality and care, these free-range eggs are ideal boiled with a pinch of celery salt or served in a summer salad.
The Clarence Court range includes colourful favourites such as Old Cotswold Legbars, Mabel Pearmans Burford Browns, Free-to-fly Quails eggs and Gladys May Braddock White Duck eggs. Benefiting from a unique flavour and texture typical of the old fashioned pure breeds, these eggs add a touch of magic to all occasions.
Founded in 1990 by farmer Philip Lee-Woolf, with the aim of creating a truly free range company, Clarence Court prides itself on producing eggs that are laid by birds which enjoy everything that a normal healthy hen requires for its freedom of expression and fullness of life.