Somerset based free-range egg producer, Blackacre Farm Eggs, is delighted to have joined The Chef’s Forum’s exclusive list of approved suppliers.
Run by the Wood family for over 30 years, Blackacre Farm Eggs has long been known for its consistently delicious eggs, and is proud to supply and work with some of the South West’s finest chefs, including Dorset’s only Michelin Starred Chef, Russell Brown.
“We are very excited to have joined The Chef’s Forum and are looking forward to working with them on lots of great projects this year. An organisation which represents some of the best chefs in the South West, The Chef’s Forum connects chefs with education and suppliers, and in turn education with suppliers and chefs, and we are really pleased to be a part of the group,” said Dan Wood from Blackacre Farm Eggs.
Over the coming months Blackacre Farm Eggs will be welcoming a number of chefs and apprentices from South West colleges to the farm to talk to them about free-range egg production, and will be hosting cooking demonstrations to show the versatility of the free-range egg.
Catherine Farinha from The Chef’s Forum said: “I am delighted that Blackacre Farm Eggs has come on board to sponsor The Chefs' Forum in Dorset. Its pre-existing work with Michelin Starred chef and Chefs' Forum Committee member, Russell Brown of Sienna Restaurant make for a perfect fit. We look forward to showcasing the versatility of eggs amongst our chef members and catering students across the South West. We plan to organise farm visits to Blackacre Farm for cookery demos with Russell and other great Dorset chefs.”
