Fondly known as ‘the chef’s favourite eggs’, St. Ewe Free Range Eggs said it continues to select only the finest free-range medium eggs for culinary professionals.
Alongside changes to the packaging, St. Ewe Medium Egg has shifted its name to St. Ewe Signature and St. Ewe Rich Yolk moves from ‘mixed weight’ to a guaranteed ‘medium’ size of eggs following chef feedback.
With these added touches, St. Ewe said it guarantees that only the best of the best make it to professional kitchens.
‘Signature’ has been adopted for these eggs, in a nod to the journey for St. Ewe Free Range Eggs founder, Rebecca Tonks – anchoring the quality of their British-Free Range Medium Eggs.
The updated St. Ewe Signature Egg brand will be arriving in foodservice depots from mid September.
Following the launch of its mixed-weight Rich Yolk eggs, feedback found that egg size consistency was the most sought after requirement.
St. Ewe Free Range Eggs now offers their multi-award winning eggs as a medium size guaranteed.
St. Ewe Free Range Eggs adopts colours that not just match aesthetics but reflect the premium quality and care that goes into producing some of the best eggs available in retail stores and in foodservice. T
he easily recognisable boxes not only make handling and storage efficient, they offer a visual testament to the quality found within the product.
As a nod to St.Ewe Free Range Eggs work with the industry’s top accreditors, the brand has incorporated its accolades on pack, both front and back highlighting their partnerships and accolades with the Craft Guild of Chefs and Roux Scholarship.
