The gull’s egg season officially (by law) starts on the 1st April each year and runs until 15th May. As these precious eggs are not found all year round, they are only available for a very short season, lasting between three to four weeks.
In the UK, there are only around 25 seagull egg collectors, also known as the “Eggers”, who must hold a special licence to collect the eggs. Eggers are only allowed to take one egg from each nest that they find – and must have finished their foraging and be off the marshes by 9am.
The eggs are specifically from the black headed gulls, who nest around the UK coastline, as well as on and around inland marshes and nature reserves. The gull’s eggs can only be foraged from six specific spots in the UK:
• Keyhaven Marshes
• Lymington Marshes
• Pylewell Marshes
• North Solent Nature Reserve
• Barden Moor
• Upper Teesdale Nature Reserve
The eggs have a sage green speckled appearance and a mouth-watering flavour – making the gull’s eggs one of the most expensive and sought-after ingredients a Chef can purchase.
Luckily for our Angler guests, the gull eggs have landed in the Michelin-starred restaurant, and will feature as a starter on our À la carte menu for the next few weeks. Executive Chef, Gary Foulkes serves these precious gull eggs soft boiled, with a smoked haddock brandade, white crab and jersey royals – available for £23.