A RESTAURANT is hatching a plan to become more sustainable, with the help of more than 30 chickens.
The Clarence Villa at Coxhoe, County Durham, has taken delivery of its own brood of Longhorn and Gingernut hens, which lay up to 20 eggs per day between them.
The eggs, collected fresh every morning from the garden, are used in the restaurant, with the empty shells recycled.
The venue already boasts its own herb garden, with the produce used in the restaurant’s dishes.
General manager Jamie Foster said: “We’re gradually making moves to be more sustainable too.
“Our ultimate aim is to be officially recognised, just like our sister site, The Lambton Worm, Chester-le-Street, which is recognised as a two star sustainability champion by the Sustainable Restaurant Association (SRA) – and hopefully the chickens and herb garden will help us achieve that.”
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