The Albemarle’s Executive Chef has helped speciality egg producer Clarence Court break the Guinness World Record for making the world’s largest Scotch egg.
Lee Streeton (pictured), who heads the restaurant`s kitchen within London’s Brown’s Hotel, created the super-sized British snack using a Clarence Court ostrich egg, Gloucester Old Spot sausage meat, haggis and breadcrumbs.
The ostrich egg, weighing 1.7kg, took an hour and a half to boil with the whole cooking process taking a painstaking eight hours. The final product weighed a whopping 6.2kg
Clarence Court Director Lisa Rowe said she gave Streeton the task of cooking “something rather different for The Albemarle carving trolley” to mark the sale of the first Clarence Court ostrich egg.
Streeton added: “As a chef who 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.”
The Scotch egg was first created by Fortnum & Mason in 1738. Brown’s Hotel, owned by Rocco Forte, sources all its eggs from Clarence Court.
View the recipe for the Clarence Court ostrich egg Scotch egg here