Quotes from The Mirror, February 3, 2024
A new scientific innovation has emerged from the store that created the Scotch egg – a lab-grown sausage meat that wraps around a boiled egg.
The snack, which was invented by the upscale merchant Fortnum & Mason in 1738, consists of a quail’s egg surrounded by meat that was cultured from cells extracted from a tranquilized Aberdeen Angus cow. Some might find this unappealing, but those who tried it, after signing a consent form, had a different opinion.
The snack was developed by Fortnums in collaboration with Ivy Farm, a producer of cultured meat based in Oxfordshire. Ivy Farm is currently negotiating with the Government to get its product approved. Fortnums aims to have its Scotch egg available for customers by early 2025.
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