Our Eggs
The passion of an Oxfordshire family
From farm to fork
Our eggs are collected by hand each day and then move to our egg packing centre. Here, the eggs are checked for quality, stamped with our unique producer number, separated by size and packed into either trays or pre-pack boxes. The eggs are packed carefully into our delivery vehicles and delivered directly to our customers.
An egg for every occasion
Very Large | 6 pack
Our very large free range eggs are perfect to enjoy as dippy eggs and there is a great chance you’ll have a double yolker
Large | 6 pack
Our premium large free-range eggs are perfect for your everyday needs in the kitchen.
Medium | 6 pack
Our medium free-range eggs offer a lower cost egg for your everyday needs in the kitchen
Small |18 pack
We were delighted when Jamie Oliver highlighted how great these small, but perfectly formed, eggs can be.
Duck | 6 pack
Both chefs and delicatessens have been asking us for duck eggs. Our poultry vets have strongly advised that we don’t keep other species of birds on our farm (risk of disease) and therefore we’ve partnered with a trusted Oxfordshire farm to source great quality duck eggs. The Aylesbury White ducks are free range and enjoy paddling in the stream and exploring the grassy paddocks. Our duck eggs have a deliciously rich, deep orange yolk.
Members of Laid in Britain
We are members of the ‘Laid in Britain’ assurance scheme which offers the highest standards of food safety and bird welfare.
Laid in Britain is a viable alternative to the Lion Brand used by supermarkets and membership ensures we comply with stringent health and safety regulations and as a result produce salmonella free eggs
- Regularly test for Salmonella
- Adhere to stringent HACCP procedures
- Vaccinate against main strands of salmonella
More can be found out about Laid in Britain by clicking on the link below
In addition, to Laid in Britain, some of our larger customers require strict and regular auditing programmes to which we are pleased to adhere to.
Caring for our environment
We’re conscious that traditionally eggs require a lot of cardboard packaging and we’re working to change this. Many of our customers now get them on reusable plastic trays and last year we avoided the use of over 10,000 pulp trays.
We only use the very best local produce – that’s why we use Mayfield free range eggs.”
Julian Smith
Head Chef at Trinity College, University of Oxford