Free-range egg producer Dan Wood, from Blackacre Farm, Somerset, has teamed up with Dorset’s only Michelin-starred chef, Russell Brown, to help raise the profile of his award-winning eggs.

The champion chef, who is based at Sienna restaurant in Dorchester, will be working closely with Blackacre over the next 12 months, to create a range of recipes using their free-range eggs.

“We are absolutely delighted to be working with Russell and are incredibly proud he has chosen Blackacre,” said Mr Wood.

Blackacre Farm has been run by the Wood family for more than 30 years and their eggs were the first to be awarded a Gold Star in the internationally acclaimed Great Taste Awards.

“In essence, my cooking is very straightforward, therefore I rely heavily on my choice of ingredients,” said Mr Brown.

“Blackacre eggs are high quality, consistent, fresh and 100% free-range, with the added bonus of being produced in the South West. This is exactly the type of product that meets my requirements,” he added.

All of Mr Brown’s recipes will be available on Blackacre’s website and he will be demonstrating them at selected food shows and events throughout the year.