A multi-award-winning Welsh free-range egg producer has launch its own brand of mayonnaise to meet the demand for Welsh food and to reduce the carbon footprint of the operation.
Aimed at the catering and wholesale foods sector, the mayonnaise has been lauded by local chefs, with initial orders already seeing a tonne of the product sold.
“It’s a good-tasting free-range Welsh mayonnaise that’s ideal for mixing or dipping on its own,” said Gareth Johns, co-owner of the Wynnstay Hotel, Machynlleth.
The move into mayonnaise was sparked by a carbon audit of the farm by Bangor University, which encouraged the Burgess family to further reign in the carbon footprint of the farm.
“I asked our catering customers where their mayonnaise was produced and whether they would be interested in using a mayonnaise made from Birchgrove free-range eggs,” said Mrs Burgess. “The overwhelming response was ‘yes’.
“It appears to feature in many fish recipes, along with basics such as coleslaw and dips, but my favourite has to be egg mayonnaise, made with our eggs, of course. The best aspect of it is that it really does reduce our footprint further.”
The Burgesses are now working towards being carbon neutral or negative, improving their transport logistics, reducing energy use and planting an apple and pear orchard on the hens’ range.