Press Release
The Food of Love: Shell Out For Romance
Tuesday 8th January 2008
Add a pinch of passion this Valentine’s Day with a sumptuous Clarence Court breakfast courtesy of celebrated chef and food writer Mark Hix. Inspired by Clarence Court’s range of speciality free range eggs, Mark has created an exclusive scrambled duck egg and keta salmon caviar dish to set the mood and tantalise the taste-buds. Available as an insert in every Clarence Court egg box or from the website - www.clarencecourt.co.uk – this simple yet luxurious recipe not only accentuates the eggs’ unique flavour but offers love-struck couples the chance to enjoy breakfast concocted by one of Britain’s most exciting chefs from the comfort of their own home.
Highly regarded in his profession, particularly for his modern approach to British food, Mark has cooked at some of England’s most prestigious restaurants including The Ivy and Scott’s and written a number of cookery books, his latest being ‘British Regional Food’.
Says Mark, “Clarence Court’s Braddock White ducks live a free range, peaceful life, so it’s no surprise that their eggs taste so delicious. Pearly white, they’re visually a real show-stopper too.
“The delicate flavour of light, fluffy scrambled duck eggs and the saltiness of salmon eggs or caviar in this dish will really get your partner going - and not out of the house we hope.”
Gladys May’s Braddock White duck eggs are available from Waitrose, Fortnum & Mason, Harrods and Whole Foods and cost from £2.25.