Elect Brian Henry

Smith Ward

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Because of the diverse nature of the many different restaurants and chefs Brian Henry has worked under he is highly proficient at a wide range of cuisines.

Brian’s cooking is seasonal, inventive and smart, but in no way unapproachable or fussy. When he is coaxed out of the kitchen and starts talking about food, his passion and knowledge are instantly recognizable.

"Chef Brian Henry cooked a series of delicious appetizers for us as we sat around a table in the kitchen". Thanks

Tony Aspler, Wine writer

“Chef Brian Henry puts one hundred percent of his energy into going all the way.”

Birgit Moenke, Editor Stir Media Read More Reviews

Gastronomically yours,

So here is what one chef had to say about the eggs that my 4 and 1 year old daughters are harvesting from the chickens they are raising in an exceptionally sustainable way…

How to explain to someone who has never had farm fresh eggs over store bought??? It is hard!

I had my first Pixie Hollow farm eggs today and i must say I was delighted!!!
I like mine sunny side up or in egg in hole, of course both fried in bacon fat. I decided to compare the sunny side up with store bought, and what a difference.

Pixie eggs have nice deep rich orange yolk colour, store bought…plain yellow.

Pixie Hollow”s egg kept its shape and didn’t spread all over the pan when i cracked it, store bought well went running all over the pan.

Pixie Hollows eggs stood tall and proud in the pan, store bought just sort of slouched down and got flat.

The other amazing thing I noticed is i cracked the Pixie Hollow’s egg in pan first, then the store bought, and i had to take the store bought out first or it would of been over cooked and that crusty bottom. The Pixie eggs took a full minute longer to reach the way i like it.

Grocery store egg on the left, Pixie Hollow Farm Egg on the right.

Grocery store egg on the left, Pixie Hollow Farm Egg on the right.

But the flavour and mouth feel was amazing, both the white and yolk had a velvety feel on the tongue. The white actually had flavour, not just bland like store bought. The yolk well what can i say, when i cut into it is slowly ran out, and it was a deep velvety yoke flavour..
Can’t wait to use them in baking.

Moose Neilsen

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Chef Brian for Hire
The Spice Co.