Chefs find out about egg production

Blackacre Farm Eggs has welcomed catering apprentices from Bournemouth & Poole College to its farm, to give them a first hand experience of free-range egg production.

The students, all in their first year, were shown around by Dan Wood, who explained how eggs are produced, the factors on-farm that can influence their quality, as well as how eggs were collected and graded.

“We were really pleased to welcome the students to the farm and we hope that they went away with a real understanding of how we produce free-range eggs,” said Mr Wood. “As farmers and producers, it is really important for us to be able to support and educate the next generation of chefs and we are looking forward to continuing our work with Bournemouth College and the apprentices in the future.”

The visit was part of the farm’s involvement with “The Chef’s Forum”, a networking group in the south-west that connects chefs with food and equipment suppliers, as well as running education initiatives.

Apprentice James Cockerell from the college, who took part in the visit, also joined Blackacre Farm Eggs on its stand at the Royal Bath & West Show, cooking with Michelin starred Chef Russell Brown and award-winning chef Brett Sutton.

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