It’s pickled egg perfection for world title winnning business
PUBLISHED: 08:30 03 October 2014 | UPDATED: 08:30 03 October 2014
Archant Norfolk 2014
A small Norfolk business has proven its egg-cellent credentials, beating off stiff competition with its perfect pickled eggs.
The World Pickled Egg Championships were held on Sunday at the Aldeburgh Food and Drink Festival and Ollands Farm Foods, from Happisburgh, picked up the title of World Egg Champions with its pickled quails’ eggs.
Ollands, which has been in business for a year-and-a-half, produces jams, marmalades, sweet and savoury jellies, pickles and savoury condiments. All products are hand-made in small batches in the company’s own kitchen.
Kim Holt, who runs Ollands Farm Foods with Mary Ann Stuart, said: “We pride ourselves on using local produce wherever possible, so these are genuine Norfolk quails’ eggs. We’ve worked on the recipe over the past couple of years and are now happy we’ve cracked it. It’s a fiddly process – I peel all the quails’ eggs by hand – but it’s worth it.”
The winning Pickled Quails’ Eggs are made with a touch of chilli and mustard seeds, to give them an extra kick.
Recipe for success - panel on what goes into the winning quails’ eggs
What goes into the winning quails’ eggs?
■ Take some good, locally-produced Norfolk eggs.
■ Pickle the eggs in Aspall’s white wine vinegar, which Ms Stuart says is of excellent quality.
■ Add pickling spices to Ollands Farm’s secret recipe.
■ Finally, add mustard seeds and chilli seeds to give it a kick.
The pair received an email saying they had won as they could not attend the competition, which was run by Suffolk-based company Aspall, which manufactures apple juice, ciders and vinegars.
Ms Stuart said: “It is amazing. We really did not expect it. We put in the entry and thought no more of it, especially as there were entries from around the world. We’re really proud of what we’ve achieved and hope we’re doing our bit to help get Norfolk producers on the map.”
Polly Robinson from Aspall said: “We were judging based on appearance, aroma, taste, texture and general egg mojo.
“The Ollands Farm Foods quails’ eggs had the right texture and the most going on in terms of well-rounded flavour. It was a unanimous decision from the judges.”
Ms Stuart was once headteacher of a 600-pupil primary school at Leytonstone and enjoyed hobby jam-making for herself and friends.
When she and Ms Holt moved to Norfolk they set up the artisan-style preserves business,cooking in pans, chopping fruit and bottling by hand.
Their products range from jams and marmalades to savoury jellies, chutneys, and pickles along with mincemeat and seasonal items such as rosehip syrup and quince jelly.
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