Clarence Court’s egg range alongside goose, turkey, rhea, ostrich and pheasant, now includes Guinea Fowl eggs.

The birds start laying their seasonal eggs from March through to September. West Country chefs, Mark Hix and Nathan Outlaw are both fans of Clarence Court and relish the use of seasonal eggs in their menus over Spring.

On the new seasonal range, Mark Hix saiys, ‘Clarence Court take eggs seriously and I love the fact that they make us think twice about the humble egg – Every year their seasonal range inspires me to re-think the egg and cook more creatively with eggs. This year they have launched the guinea fowl egg. These gorgeous and dinky farrow and ball coloured shells should play a part in every cooks kitchen, and the simpler cooked the better so that you can enjoy their dinkiness and rich tasting yolks.”




Mark Hix is a celebrated food writer and renowned restaurateur, recently winning Chef of the Year and the Catey’s 2010 and Tatler’s Restaurateur of the Year in January 2009. In December 2007, after 17 years at Caprice Holdings as Chef Director, he started his own venture, and in 2008 he opened two new restaurants: Hix Oyster & Chop House in Smithfield, London and Hix Oyster & Fish House in Lyme Regis, Dorset. His first West-End restaurant HIX opened to critical acclaim in October 2009 in the heart of Soho, featuring the award-winning Mark’s Bar in the basement followed by HIX Restaurant and Champagne Bar in Selfridges, London. In Feb 2012 Mark opened his latest venture, Hix Belgravia and a second Mark’s Bar – in partnership with Thompson Hotel Belgraves.

In addition to his weekly recipe column for the Independent on Saturday, monthly column in Countrylife and regular contributions to Marshwood Vale and Fork Magazine, Mark has also written nine cookbooks, releasing HIX Oyster and Chop House in July 2010. His previous book ‘British Seasonal Food’ won cookery book of the year at the Guild of Food Writers’ awards 2009.

In 2009 Mark also won GQ’s Chef of the Year Award and the Academy Award for Outstanding Contribution to London Restaurants. His HIX Oyster Ale and Hix Cure smoked salmon won gold stars at the Great Taste Awards 2009.

The Clarence Court range includes Old Cotswolds Legbars, Mabel Pearman’s Burford Browns, Gladys May Braddock White Duck Eggs and Free-to-Fly Quails eggs, a range of seasonal eggs are also launched every spring and available from Waitrose, Fortnum & Mason and Selfridges