Brief history of the humble Scotch Egg

Scotch Egg Blog Header

We all know what a scotch egg is but did you know it’s actually thought to have only been around for less than 300 years!

London’s very own Fortnum & Mason are thought to have invented Scotch eggs back in 1738. The oldest known recipe for Scotch eggs appeared in 1809 in what was quite possible the most popular cookbook of it’s time: A New System of Domestic Cookery.

Scotch eggs are a hard-boiled egg, traditionally, inside sausage meat that has been bread crumbed and baked or fried. Our menu has featured a number of Scotch eggs since we opened. Currently, our Black Pudding Scotch Eggs are made with chicken sausage meat and served with Mustard and Chive Mayo, Sun Blushed Tomatoes and Herbs.

We get lots of Scotch egg related compliments (how often do you get to say that in a sentence?) so we recommend you pop in and give them a try!

Why is free range better?

Free Range Stamp

We love happy chickens, which is why all our chickens and eggs are free range. But there’s more to free range than just happy chickens.

Did you know that, compared with non-free range, free range eggs have been found to have:

  • Less saturated fat
  • Less cholesterol
  • More vitamin A
  • More vitamin E
  • More omega-3 fatty acids

All this goodness helps to keep your cholesterol and blood pressure low, reduce your risk of many health problems including diabetes, strokes and arthritis, boost your circulatory system and keep your teeth and bones healthy! On top of this the yolks are brighter and the eggs themselves are much, much tastier.

Chickens who have been able to do normal chickeny things, such as eat bugs, have dust baths and scratch around naturally, taste better. Free range chickens grow slower and have longer lifespans.

Free range really is best all round. The chickens live happier lives, we get to reap all the health and taste benefits.

You can see all our chicken options (free range, of course!) on our menu.

T Soanes & Son – our lovely chicken supplier

We support happy, healthy, free range chickens. That’s why we work with our chicken supplier, T Soanes & Son!

Tom Soanes started T Soanes & Son (Soanes) as a family business and, although they have grown enormously over the years, the company is still owned by the Soanes family.

Established in 1948, Soanes has been raising chickens for almost 70 years. That’s almost 70 years of looking after our little feathered friends. Nigel Upson, Soanes’ general manager, told us that at Soanes they “love to visit our free range farms and see the birds in their natural habitat. They look happy and healthy and appear to welcome visitors!”. Chickens love to forage and run, and we love that Soanes allows their birds to do just that.

Soanes choose to slow rear and free range their chickens for taste benefits and to meet high welfare standards. But did you know that allowing chickens to live more natural lives also offers health benefits including reduced risk of diabetes and strokes? Give our ‘Why is free range better?’ blog a read for more information on the various health benefits.

We’re over the moon to work with a supplier as great as Soanes. We love their dedication (they even grow the chicken feed themselves).

The chicken we serve you is delivered straight from the Yorkshire Wolds by Soanes themselves. Just one of the reasons why it’s such ‘really lovely chicken’.


Soanes Chickens

Black Pudding – the Marmite of the sausage world

Black Pudding Scotch Egg

Black pudding is definitely the Marmite of the sausage world, you either love it or hate it! Whichever side of the fence you sit it’s impossible to deny how good for you black pudding actually is. High in protein, iron, calcium, potassium and magnesium it’s no wonder that black pudding is making a serious comeback.

It is thought that black pudding has been around for as long as humans have been keeping livestock, but the earliest mention of it was around 800 BC in The Odyssey – a classic book. It is likely that black pudding globe trotted with the Romans picking up slight alterations from each country it travelled through.

Dark and salty, black pudding is a versatile ingredient for a delicious dish. It can be paired with many flavours such as rhubarb, pear, beetroot, caramelised apple, an array of different spices, chocolate (yes, you read that right – chocolate) and, as we’ve discovered: scotch eggs.

Our black pudding scotch egg starter served with mustard and chive mayonnaise, sun blushed tomatoes and herbs has been a real hit. Give it a try next time you’re in the restaurant – we think you’re very likely to fall on the ‘love’ side of the fence!

What came first, the chicken or the Easter egg?

Easter Egg

It’s widely known that Easter is a celebration of Christ’s reincarnation, but this holiday also has pagan origins that have withstood Christianity. Eggs, bunnies and baby chickens are just some of a myriad of Easter’s insignia, all symbolising rebirth and new life, but where did they come from?

Easter falls in spring, a time when the earth wakes up and dusts off winter’s frost. Many trace the word ‘Easter’ to the pagan goddess Eostre, who is associated with the season of the growing sun. And then there’s that mysterious Easter Bunny; theory has it that this character arose as a symbol of fertility, due to the rapid reproduction habits of the hare and rabbit.

The ancient Egyptians, Persians, Phoenicians, and Hindus all believed the world began with an enormous egg, thus the egg as a symbol of new life has been around for eons. The first book found to mention Easter eggs was written five hundred years ago. However, there is evidence that a Christian North African tribe had a custom of colouring eggs at Easter far predating this.

Fast forward and we find a note in the household accounts of Edward 1st outlining a receipt of eighteen pence for four hundred and fifty eggs to be gold-leafed and coloured for Easter gifts.

The tradition of the Egg was really bolstered when Christians began to give up meat and eggs during the Lent season and Easter day became the first chance to enjoy eggs after the long abstinence. Of course, the hangover of this tradition is still tangible, with most of us indulging in a well-deserved chocolate egg (or three…) on Easter day.

Introducing our supplier, Nick – the gourmet sausage man


The Gourmet Sausage Maker, otherwise known as Nicholas Mann, has been making sausages for over 18 years from his family farm in Kent.

We love his handmade sausages because he only uses the meat from UK outdoor reared animals and cases them in natural skins.

In case you were wondering, he’s the man behind our mouth-watering chicken hotdogs that were a hit earlier this year. Here’s what he said when we put him under the spotlight.

Quick fire interview

Country side or city? Country side of course!

TV or radio?  TV

Mountain bike or segway? Mountain bike

Chips or wedges? Chips (with lots of ketchup)

Pale ale or bitter? (long hesitation…) pale ale

Best invention in the kitchen? Blender (Nick’s partial to the odd smoothie)

Best piece of foodie advice? Always buy fresh!

Favourite cookery book? Don’t believe in them – just experiment!

Most tasty combination of ingredients in a sausage? Garlic, red wine, bacon and parsley. (drool)

Best accompaniment to your famous sausages? The gravy is very important. And you can’t go wrong with mash made with cabbage and cheese. Epic!

Favourite place in the world? Mexico. My last holiday there was amazing and I can’t wait to go back.

Brunch Time @ Whyte & Brown

Free range eggs cooked exactly how you like them.  Chicken breakfast sausage or bacon bap.  Hearty porridge or breakfast trifle.  Or treat yourself to the full works, with fresh orange juice, coffee or a cheeky Bloody Mary.  That’s brunch at Whyte & Brown.

So if you need to escape the office to get creative with colleagues, have a friendly chat with the team, or impress a client, we have the ideal indoor and outdoor space where you can debate, discuss or just take time to think.

And at the weekends, bring the other half, the family or the papers and simply relax.

Brunch is available from 9am to 12.30pm from Monday to Friday, 10am to 12.30pm Saturday and all day on Sunday.  Free WiFi available.

Bacon Bap      Salmon & Eggs      Full Works

Easter Egg-stravaganza

Jumbo Easter EggThis month we are getting all the old Chicken & Egg puns out of our system. Tell us yours and enter our prize draw to win:

  • A case of craft beer
  • Our jumbo Easter Egg
  • A delicious 3 course meal at W&B for 2

To enter just fill in a card in the restaurant or tweet us @whyteandbrown with your pun and include #eggcellentpuns in the tweet.

Go on, give it a crack!


Hearty New Year from Whyte and Brown

January is the month for wholesome, hearty comfort food – to warm you up in the cold weather and brighten up the short days.  Join us for Winter Vegetable Soup with Poached Egg, Chicken, Sage & Onion Sausage with Creamy Mash, Chicken, Vegetable, Pancetta & Pearl Barley Casserole, or Pulled Ham Hock, Chicken & Leek Pie at our restaurant near Carnaby Street.

Winter Soup W&B Sausage Pulled Ham Hock Casserole


Who Turned On First – Carnaby Street, Regent St, or Oxford St?

Answer: Regent Street.

Regent Street began the tradition of lighting up for Christmas in 1954, followed by Oxford Street in 1959 (thanks Wikipedia).

This year, the Regent Street Switch On will take place on Saturday 9th November at 7.15pm.

And don’t forget the Carnaby Street lights – which will be switched on at 6pm on Thursday 14th November, as part of the Carnaby 20% Christmas Shopping Party.

Talking of Christmas, if you haven’t booked your office party yet call Hannah on 020 3747 9820.  Special menus from £24.95 per person.


Regent St Lights