Anthony Bourdain

"Soft boiled egg wrapped in minced pork than rolled in breadcrumbs. And what? Deep fried. It’s like a supernova of unhealthiness and deliciousness. Who invented this? It’s just fiendish. These are really good."

Margie Broadhead

"I started with my mandatory scotch egg. I don’t know when this began as a thing, but it’s become a sort of ritual bordering on an obsession that if I see a scotch egg on a menu, I just have to order it. As a result, I do actually consider myself rather a connoisseur of all things egg and scotch. This one was pretty epic. Perfect yolk, with a crunchy crisp outside and lashings of flavor. Delish!"

Alice Tate

"There’s nothing more comforting than classic pub food and Princess Victoria does it well. The haddock scotch egg is a winner. Delicious."

Rosie Ramsden

"It's the crisp, buttery, breadcrumb crust and the sweet aniseed taste of tarragon in the pork that makes this Scotch Egg so unbearably good. You can smell it coming. The pork is soft - not too bready - and holds tight around a soft and perfectly cooked free-range egg. It is salty, but sweet too with wholegrain mustard mixed in with the meat. Sizing up nicely to a large apple, it makes the perfect starter or light lunchtime nibble."