The first consideration of all good chefs is the ingredients. Get those right and your fundamentals are secured. Chef's demand uncompromising standards, quality and reliability and that's why we're proud to serve them.
Stephen Baughan – Aston Pottery, Aston
"A thousand times more free range than any supermarket free range egg. Absolutely brilliant eggs. Our only supplier who produces and sells their own produce"
Julian Smith - Trinity College, Oxford University
"We only use the very best local produce - that’s why we use Mayfield free range eggs"
Amanda Belz - Oxford Brookes University
"We have used Mayfield free range eggs for over 6 years in both Brookes Restaurant and the Cookery School and would not hesitate in recommending them – they are always really fresh!"
Richard Lenik – Hacketts, Witney
"Eggstremely good eggs supported by excellent customer service. First class local produce is of the utmost importance to us"