The Burford Brown

The Burford Brown is often described as Britain’s favourite hen, laying the most fabulous dark brown eggs, with large yellow yolks. The Burford Browns have been around for a long time, and despite the fact that they are not hybrids, they are prolific layers, and carry on laying, year after year. The shells are thick, the egg white and yolk are a dense texture, and the flavour is out of this world. She is, without doubt, one of the best dark egg layers available, and you can expect up to 240 eggs in the first year, if kept in the best free-range conditions.
No wonder she is a winner – her tight, silky black, plumage makes her ideal for free-range life in the garden even in the harshest weather. The Burfords make wonderful pets, are very sociable, and love human company.

The Cotswold Legbar

The Cotswold Legbar was developed by Philip Lee-Woolf at Broadway 30 years ago when blue eggs were a great novelty, so it’s no wonder that this little hen from the Cotswolds, took the market by storm when people across the Country, were able to buy these amazing eggs. The famous pastel coloured eggs, sold under the Clarence Court label, are available in many of London’s leading food stores, and in supermarkets across the UK. They are used by most of our top chefs including Jamie Oliver, Rick Stein, Mark Hicks, Tom Parker Bowles, and many others.

The Cotswold Legbars and Burford Browns were responsible for reviving the interest in traditional free-range eggs in the 1980’s, reminding consumers of real eggs from the early post-war years. The Clarence Court brands brought new enthusiasm to a dull & unimaginative egg industry, obsessed with ever increasing productivity, at the expense of egg quality and hen welfare.