Meet the farm behind our eggs

Jammy yolks start a long way from the pan. They start at Hadley Farm, a short drive out of town, which has been our egg folk since the very first week we opened.

Why we make the drive

We could get eggs delivered with everything else, but we keep going to Hadley because you can taste the difference. The hens actually roam, the yolks sit up bright and orange, and a fried egg tastes like something rather than nothing. For a place with ‘yolk’ in its name, that matters.

It's also just a good morning out. You learn things standing in a farmyard that you'd never learn from an invoice — which fields flooded, why the eggs are smaller this month, what the hens are into lately.

Treat good eggs simply

When the eggs are this good, the kitchen's job is mostly to stay out of the way. We poach them gently, fold them slowly, or just fry them in butter and let the yolk do the talking. No clever sauces required.

So next time a yolk breaks just right over your toast, that's Hadley Farm you're tasting — and a slightly muddy drive we're very glad we keep making.