Brown's Hotel

Cracking news!  Speciality egg producer Clarence Court and Lee Streeton, Executive Chef of top London restaurant The Albemarle of Rocco Forte’s Brown’s Hotel, have joined forces to produce a Scotch egg like no other.  The Guinness World Records™ has confirmed that the Scotch egg, which is made using a Clarence Court Ostrich Egg, has set a new record for ‘World’s Largest Scotch egg’. 

Weighing in at 6.2kg, the meaty mélange is the equivalent in size and weight to a bowling ball. 

In order to break the previous record, Streeton used a 1.7kg Clarence Court ostrich egg, 4kg of Gloucester Old Spot sausage-meat, 940g of haggis, and 800g of breadcrumbs for the coating.  The entire cooking process took more than eight hours, with ninety minutes alone spent boiling the egg.

The ultimate picnic food, the Scotch egg is a prime example of authentic, indigenous, hearty British produce.   Contrary to popular belief, it was not invented by the Scots rather London food shop Fortnum & Mason, who first concocted this portable version of sausage and eggs in 1738.

Says Streeton, “Genuine Scotch eggs epitomise good, honest food, so what better than to make an extra large version using the best of British?  As a chef that is passionate about sourcing local ingredients, it has been enormous fun to re-create this much-loved picnic staple and champion a food that has been part of our history for hundreds of years.”

Adds Clarence Court Director Lisa Rowe, “As industry innovators, we are delighted to be able to work with Rocco Forte’s Brown’s Hotel to produce this super-sized snack.  The ostrich egg is the latest – and largest - addition to our range, so it only seemed fitting to let Lee Streeton have a bit of fun with it and cook up something rather different for The Albemarle carving trolley.”

-Ends-

For further information or an interview with Lee Streeton or a spokesperson at Clarence Court, please contact: Charlotte Hutley at THE SPA WAY on 020 7403 6900 or email charlotte.hutley@thespaway.com

Notes to Editors:

• Clarence Court provides Rocce Forte’s Brown’s Hotel with all of its eggs

CLARENCE COURT

• Clarence Court’s Ostrich Egg is available exclusively from selected branches of Waitrose and costs £15.99
• The Clarence Court range includes Old Cotswold Legbars, Mabel Pearman’s Burford Browns, Gladys May Braddock White Duck Eggs and Free to Fly Quails Eggs
• A Web-cam installed in the pasture broadcasts images of the hens directly to the Clarence Court website – www.clarencecourt.co.uk/hencam
• All Clarence Court Eggs are free range, with the introduction of Quails’ Eggs which are ‘free to fly’
• For more information on Clarence Court visit www.clarencecourt.co.uk

ROCCE FORTE’S BROWN’S HOTEL

• Rocco Forte's Brown’s Hotel recently celebrated its 170th Anniversary.  It was not only the first ever hotel to open in London, but was also home to the first ever hotel restaurant.
• Formerly The Grill at Brown's Hotel, the newly-launched The Albemarle specialises in the finest quality British cooking. 
• Born in 1977, Lee Streeton’s career started at The Savoy Hotel, London before moving to Caprice Holdings.  Here Streeton worked at both The Ivy and Le Caprice before moving to Villa Moda in Kuwait as Head Chef.  In 2004 Streeton returned to Caprice Holdings as Head Chef for Daphne’s Restaurant before joining Rocco Forte's Brown's Hotel in December 2007.

OSTRICH SCOTCH EGG

INGREDIENTS
1 Clarence Court Ostrich Egg
1kg Haggis
5kg Sausage meat
80g Salt

To Pane: 
1kg Flour
1kg Whole egg 
1kg Dried bread crumbs

METHOD

• Submerge Ostrich Egg in cold water and bring to the boil
• Boil for approx 1 hour 10 minutes
• While you’re waiting for the egg to cook, place the haggis in a vacuum pack and simmer for 25 minutes and cool down.
• Once cooled, mix the haggis, sausage meat and salt together and leave in the fridge for 30 minutes.
• Once the egg is cooked, place in iced water to cool down for at least 20 minutes.
• Peal the egg, and carefully wrap the meat around the egg
• Place in a freezer for 2 hours in order to chill down and make easier to pane
• Pane with flour, egg and breadcrumbs – repeat this once more
• Deep fry in vegetable oil or rapeseed oil at 180 degrees for approx 20 minutes and then in to a pre heated oven at 150 degrees for approx 45 minutes.  

SCOTCH DUCK EGGS

INGREDIENTS
12 Gladys May free-range duck eggs
500g Pork sausage meat
500g Minced Gloucester old spot pork belly
200g Haggis (cooked)

To Pane:
200ml Pasteurised whole egg
200g Flour
200g Bread crumbs

METHOD

• Boil eggs for 12 mins and refresh in iced water (peel straight away)
• Mix sausage meat, pork mince and haggis and season with salt and pepper.
• Cover eggs with meat about 1.5 cm thick.
• Pane with the flour, egg and breadcrumbs.
• Deep fry on 180c until golden brown.
• Drain on kitchen paper and cool to room temperature before serving.