Andy Hayler

"Scotch egg was made with a quail egg and pork, the outside using panko crumbs; it was very tasty."

Lucy Shaw

"Itching to try the award-winning quail Scotch egg, when broken into, its deliciously crunchy, golden brown outer shell revealed a gooey, canary yellow yolk and moist, juicy meat. Cooked to perfection and served with the best mustard I’ve ever tasted, we were off to a flying start."

Louise Matthews

"To start as a snack you have the option of a delightful warm scotch egg."

Gin and Bone

"I can only describe as the supreme Scotch egg. Why? Well, firstly it is a soft quails egg, which instantly ups the luxury factor. Secondly is the Panko crumbs which are less heavy and create a perfect crunch…. They are Sensational."

Becky Fantham Wiggins

"We headed to our table, right next to the roaring fire (the best seat in the house?) and decided straight away to start with The Hinds Head’s famous Scotch egg with perfectly oozy yolks."

Shaun Barnes

"The scotch egg was stunning, perfectly round, crispy and golden on the outside but the best bit was yet to come. Cutting into it revealed a layer of delicious sausage meat encasing a perfectly cooked quails egg."

Chris Pople

"Soft, moist meat, a greaseless coating and - of course - perfectly runny yolk inside."

Richard Bagnold

"The quail scotch egg is on the generic menu anyway and with good reason – it’s absolutely wonderful."

Chris Johns

"The Hinds Head’s flawless version features a golden panko crust coating a mantle of spiced sausage that envelops a quail egg."

Kang Leong

"Very soft egg whites, a beautifully runny yolk and a smooth pork paste, juicy and mild, encrusted in a crumbly crumb."