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Hailing from just outside Stow-on-the-Wold, Gloucestershire, Cacklebean’s Eggs are renowned for their freshness, consistent quality and rich, golden yolks. Used by high-end restaurants in London and beyond, they have previously been described as the ‘Rolls-Royce’ of the egg world.
The family-run firm produces both ‘Arlington White’ hen eggs and quail eggs, all of which are produced by birds which are free-range in the truest sense of the term; Cacklebean’s ‘lovely girls’ are fed the best food and can roam as they please, with no shortage of space inside and out (12 acres to be precise).
Owners Paddy and Steph Bourns apply the same passion for welfare to their cockerels too, treating the entire flock with great care and keeping them in the best of health. If you want further proof of this, the couple even drafts in canopies to keep their flock cool in the summer months – and leaves the radio on in their sheds for a little light entertainment!
The results speak for themselves – a Cacklebean egg is a wonderfully tasty one, always. It’s no wonder that, since Paddy and Steph set the company up in 2013, it’s developed an enviable reputation among foodies and restaurateurs across the nation.
