who are they?
Kirsty Morris is a passionate supporter of local produce and, combined with her love for the countryside, has made it her mission to turn local free range ingredients into the best soft-centred scotch eggs and meaty sausage rolls. Keeping everything fresh, handmade has won her a massive, if somewhat addicted, following among locals.
where are they?
Initially based in Haddenham, Buckinghamshire, Kirsty quickly outgrew her cottage kitchen but didn’t want a standard commercial unit on an industrial estate. Now cooking up a storm in a converted barn on Notley Farm near Chearsley, she continues to source local free range eggs from Dinton and rare breed Welsh pork from Saunderton.
what do they produce?
This is no ordinary scotch egg. Each scrumptious, soft-centred, sometimes runny, scotch egg is handmade with specially seasoned rare breed pork meat and homemade breadcrumbs, then flash-fried and baked to combine a crisp golden coating with chewy, moist filling.
Unlike most commercially produced versions with hard-boiled eggs, Kirsty pasteurises each egg before soft-boiling to get that gloriously gooey (and safe) centre. It’s a labour-intensive process, and in the peak of the summer season when they’re hand-rolling over 2000 scotch eggs per week, it’s a labour of love.
what makes them special?
With delicious fillings such as black pudding, smoky bacon and marmite & cheddar, and exciting foodie twists with the kedgeregg and truffle mushroom, there’s an egg for every taste and occasion. If reinventing one British classic wasn’t enough, Kirsty has also revived the proper sausage roll in a range of meaty flavours.
“It’s the love and attention that goes into each and every step of making our scotch eggs. The quality of the local ingredients and our unique flavours keep people coming back for more.” (Kirsty Morris)