Eggs

Hard or soft boiled, scrambled, poached, fried, whisked up into an omelette, cracked open for a cake or separated for custard and meringues, these eggs are the only kind we’re interested in buying ourselves or supplying to others; the orange-yolked, high-welfare, super-local kind.

Add half a dozen to your order as a regular extra and that’s one less thing to remember on your shopping list.