By Ivy Farm
on Wed Feb 07 2024
February 2nd, 2024
The store that invented the Scotch egg has hatched a new scientific version – made with sausage meat grown in a lab.
Posh retailer Fortnum & Mason first created the snack in 1738. And its latest version contains a quail’s egg encased in meat that has been grown from cells plucked from a sedated Aberdeen Angus cow. That might sound unappetising to some, but taste testers, who had to sign a waiver before tucking in, disagreed.