Clarence Court, supplier of rare-breed eggs to the multiples, is embarking on a revamp in a bid to reinvent itself as a 'foodie brand'.

The company, which supplies hen, goose, duck and pheasant eggs to the multiples, has teamed up with chef Mark Hix who has created a range of recipes available on the Clarence Court website. Ads containing recipe suggestions will run in foodie magazines.

The company wanted to be "first choice for anyone who cares about the taste of their eggs", said a spokeswoman.