As the Wes Anderson exhibition opens at the Design Museum, Clarence Court is delighted to share our new Anderson-inspired short film – a celebration of extraordinary eggs, elegant dining at The Park, Queensway, and the quiet theatre of hospitality.

The final chapter of our Lunch with Loftus mini series, at the beautiful Spring Restaurant at Somerset House, brings something a little different: a table, a shared meal, and an honest conversation with Eleanor Henson about the industry that brings us all together.

Our Lunch with Loftus series continues at the quietly enchanting The Spring Restaurant. David Loftus spends time in the kitchen with Culinary Director, Eleanor Henson, where she turns her attention to a dish so simple, so exquisitely composed: her Spring take on leek vinaigrette.

Filmed in the wonderfully serene surroundings of The Spring at Somerset House, join David Loftus as he steps into the kitchen with Culinary Director Eleanor Henson as she prepares their exquisite ravioli: slow-cooked chard and sheep’s milk ricotta, wrapped in delicate pasta sheets.

Join David Loftus as he returns behind the camera with the brilliant Masaki Sugisaki, head chef and co-owner of Dinings SW3. Masaki makes Chawan Mushi, a delicate, savoury crème caramel steamed egg custard made with our golden Burford Browns. So simple, yet so refined.

We joined the brilliant David Loftus at Dorian Restaurant to meet head chef Max Coen for a top-table take on a classic: supremely-soft scrambled Clarence Court eggs, crowned with luxurious Australian truffle and served atop a crisp, buttery rösti.

Step into the kitchen at Bokman’s, Bristol, with husband-and-wife duo Duncan Robertson and Kyu Jeong Jeon. David looks on as the pair prepare Volcanic Eggs: a soufflé-omelette fusion known as Gyeran Jjim, with our Burford Brown eggs at its heart.

Join the inimitable David Loftus as he meets head chef Ashley Palmer Watts at The Devonshire, for something truly special: Truffled Eggs. A poached Clarence Court Burford Brown nestled in a soft egg emulsion, with truffle juice mayo, Parmesan and Ibérico bacon cream.

Come behind the camera with us as Masaki Sugisaki, head chef and co-owner of Dinings SW3 in London hosts David Loftus as he makes the delicate, soft and flavourful Dash-maki Tamago, a traditional omelette with Gin-an sauce and fresh Italian truffle.

A perfectly cooked, British classic – Thomas Frake’s authentic scotch egg with its slightly jammy, gloriously golden yolk hidden inside is heavenly. Thomas’ vibrant piccalilli is the perfect accompaniment and takes this much-loved gastronomic delight to a new level.

We went behind the scenes at Mount St. restaurant to capture chef Jamie Shears master his melt-in-the-mouth omelette Arnold Bennett with our iconic Burford Browns. Jamie’s menu is worthy of a crown, playing host to both the King and Queen Consort, and London’s foodie glitterati since opening.

Fabulous news! We’ve cracked another Guinness World Record, this time with a mighty vegetarian scotch egg. Made using our largest seasonal star, the ostrich egg, with a pea, mint and cheddar filling to create a show-stopping scotch egg weighing a hefty 8.3kg.

Serve up a slice of sunshine from the heart of Malibu Kitchen, the fabulous California-inspired restaurant within the legendary London hotel The Ned. Head chef Madeleine Haysey has shared with us the secret to her iconic turmeric pancakes.

Cook these creamy gruyère baked eggs, with rich Burford Browns and woodland mushrooms with the one and only Clodagh McKenna

Join Emily as she creates the ultimate Sri Lankan brunch using our fabulous eggs. A golden egg nestled into a coconut milk & rice based crispy crepe? – Yes please!

Farm Girl’s Executive Chef, Adam Andrews, shows us how to make the Island Breakfast using Clarence Court eggs.

Bentley’s Head Chef, Richard Corrigan, shows us how to make a buttery smoked haddock using Clarence Court eggs.

Bake along with Juliet Sear as she makes her ever so wonderful Lemon Syrup Sponge. Enjoy!

A quick, easy and nutritious lunch with nutritionist Eva Humphries.

Welcome back to all our beloved eateries – eat out to help out.

Chef Robin Gill demonstrates how to make Duck Egg with Cornish Crab & Coastal Herbs – using Clarence Court Braddock Whites.

Cook-along with Nicola Millbank. Learn how to make Greek baked eggs.

Using Clarence Court Quail and Burford Brown eggs to make mini scotch eggs and a tarragon mayonnaise dip.

Using Clarence Court eggs to make poached eggs and hollandaise sauce. Asparagus is the perfect accompaniment.

Duck egg Victoria sponge made with Clarence Court Braddock Whites.

We met up with Gennaro to find out how he makes his perfect pasta.

Harrie, aka @Bootoagoose, shares her delicious blueberry & banana muffin recipe.

How do you eat your Clarence Court eggs? – Dipping delicious

Behind the scenes with Marmite and Clarence Court.

Marmite x Clarence Court – we love it!

Join Nicola in her kitchen and indulge in these delicious canapés.

Step into Nicola’s kitchen and enjoy a warming plate of indulgent Welsh Rarebit.

Nicola is famed for making the ordinary recipe, extraordinary. Step into her kitchen and enjoy a plate of Scrambled Eggs.

Nicola is famed for taking recipes from the ordinary and making them extraordinary. Step into her kitchen and enjoy a Duck Egg Carbonara.

Nicola is famed for making the ordinary recipe, extraordinary. Step into her kitchen and enjoy an Okinimiyaki.

Nicola is famed for making the ordinary recipe, extraordinary. Step into her kitchen and enjoy a delicious Brioché Egg Bun.

Nicola is famed for making the ordinary recipe, extraordinary. Step into her kitchen and enjoy a scrumptious Parmesan Fried Egg.

Rhiannon Lambert BSc MSc RNut tells us everything we need to know about eating eggs during pregnancy.

We had the most lovely morning with the fabulous Alice Liveing and Rhiannon Lambert to hear all about their brunch favourites.

We take a closer look at Dirty Bones, Oxford. The home of great food, good cocktails, and banging tunes.

Private Chef, Harrie (Boo to a Goose) shares her top baking tips, throughout the Great British Bake Off 2019. For the final week of Bake Off- filling your piping bag!

Private Chef, Harrie (Boo to a Goose) shares her top baking tips, throughout the Great British Bake Off 2019. This week- how to fill cake cases evenly!

Private Chef, Harrie (Boo to a Goose) shares her top baking tips, throughout the Great British Bake Off 2019. This week- cracking your eggs!

Private Chef, Harrie (Boo to a Goose) shares her top baking tips, throughout the Great British Bake Off 2019. Try this easy tip for a level cake!

Private Chef, Harrie (Boo to a Goose) shares her top baking tips, throughout the Great British Bake Off 2019. This week- weighing your eggs!

Private Chef, Harrie (Boo to a Goose) shares her top baking tips, throughout the Great British Bake Off 2019. Find out why you should sieve your flour!

Private Chef, Harrie (Boo to a Goose) shares her top baking tips, throughout the Great British Bake Off 2019. This week, how to prevent a sticky spoon!

Private Chef, Harrie (Boo to a Goose) shares her top baking tips, throughout the Great British Bake Off 2019. Shell in your mix? This is an easy solution!

We were honoured to be invited into 45 Jermyn Street’s kitchen where Clarence Court eggs play a starring role.

Private chef, bespoke cake artist, and food stylist, Harrie, invites us into her kitchen to treat us to the most divine White Chocolate and Raspberry Macarons. Enjoy!

What an absolutely incredible weekend we had at The Royal County of Berkshire Show. We were immensely proud to be the headline sponsors. Watch the video to find out what we got up to.

As part of the Clarence Chefs collection, we took a trip to Cornerstone, Hackney to catch head chef, Tom Brown in action.

Celebrated chef, restaurateur, food writer and Clarence Court ambassador Mark Hix, invited us into his Lyme Regis kitchen to share his favourite way with Clarence Court eggs.

Join 6-year old Milly as she goes behind the scenes to see what life is really like on a Clarence Court farm.

As part of our Clarence Chefs collection, we took a trip to the sea to catch head chef Adam Banks of Jamie Oliver’s Fifteen Cornwall in action.

Celebrated chef, restaurateur, food writer and Clarence Court ambassador Mark Hix, invited us into his Lyme Regis kitchen to share his favourite way with Clarence Court eggs.

We were honoured to be invited into Claridge’s kitchen where Clarence Court eggs play a starring role. It was an absolute delight to take a glimpse of their Executive Chef Martyn Nail and his team in action.