Friday, 27 May 2011


The innovative team of chefs at The Bull & Swan in Stamford have given the traditional Scotch egg a series of makeovers and created some tasty new versions especially for the Stamford Feast.

Since the Bull & Swan opened in January, one of the most sought after dishes on the menu has been the Burghley Estate venison Scotch eggs with visitors to the hotel’s bar and restaurant hungry to sample the popular snack.

Following on from the huge demand for these tasty bites head chef Phil Kent and his team concocted a special full English breakfast Scotch egg in celebration of the Royal Wedding which was well received by guests. A combination of black pudding and locally produced sausage meat wrapped in pancetta around a soft boiled free range egg has gone down so well that the chefs have been inspired to create even more mouth watering versions of this humble product originally created by Fortnum and Mason in 1738.

Eight varieties of Scotch egg will be on offer at the Stamford Feast to suit every palate including Tikka Marsala, Sunday lunch (a blend of pork loin, roasted vegetables and apple sauce) and for vegetarians there is a goat’s cheese with sun dried tomato and basil version. Visitors will be able to sample all of the Scotch eggs which will be available to buy and individually packaged with instructions for re-heating.

The Bull & Swan at Burghley, High Street, St. Martin’s, Stamford, Lincolnshire. PE9 2LJ

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