Delicious creamy, golden yolks laid by Oxfordshire free range hens

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Picture yourself gently cutting into a poached egg, a lovely golden yolk trickles out across the dish…

…and you have absolute confidence in the quality of love and care given to the hens. Welcome to Mayfield Eggs.

Mayfield Free Range Eggs is the passion of three generations of an Oxfordshire farming family committed to providing the best care possible for their hens – roaming free on acres of lush, grassy fields, with plenty of space for natural hen behaviours such as dust bathing and foraging. We are proud to serve the majority of Oxford University Colleges, a range of high quality Oxfordshire hotels, restaurants and delicatessens including the two Michelin star restaurant, Le Manoir aux Quat’Saisons in Great Milton. 

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What makes a Mayfield Egg special?

The first consideration of all good chefs is the quality of their ingredients…

Chefs demand uncompromising standards, quality and reliability and that’s why we’re proud to serve them.  We passionately believe that the only way to achieve consistently good eggs, is to provide the best care possible for our hens.  We aim to supply the freshest eggs possible and because we produce, pack and deliver eggs ourselves, we typically deliver them within 3 days of being laid..

Photo courtesy of The Batch Cafe, Bletchingdon

“After visiting the farm, it is fascinating to understand how the egg goes from farm to fork. They have their priorities right, focusing on the welfare of the hens which produces a great quality egg”

Ben Bullen,
MasterChef quarter finalist & Head chef at The White House, Bladon.