St. Ewe Free Range Eggs
“We couldn’t be prouder to align our family business with one of the most respected families in the culinary world.”
Bex Tonks, CEO
Eggs only better! St Ewe Free Range Eggs have come a long way since Richard and Christine Tonks packed their first egg in 1982. From a small, family-run farm packing its own eggs, St. Ewe has grown exponentially and today the reins have been handed over to their daughter Bex Tonks. Under Bex’s guardianship the business has grown from strength to strength and the multi-award-winning St. Ewe brand can be found in some of the most acclaimed restaurants in the country, including Le Gavroche.
Bex firmly believes that you can run a growing, successful business and remain true to family values and this year St. Ewe were rewarded for over 40 years of dedication and commitment to British farming, as they received not one but two coveted awards; scooping the Farmers Weekly Poultry Farmer of The Year and Egg Packer of The Year at the National Egg and Poultry Awards.
Educating chefs on best in practice farming methods, food provenance and high welfare standards, are just some of the core values of their family focused business principles. It is these strong values that has led them to innovate and develop brands such as their celebrated Rich Yolk eggs.
Despite their expansion, which saw them opening their new state-of-the-art packing centre in May 2022, the business has done what it set out to do and has retained the family feel, with an emphasis on ‘doing the right thing’.
The new packing centre will mean the company can supply more quality restaurants across the UK and provide the foundation to take the business to the next level. This will also offer up employment opportunities in the local area, with St. Ewe adding another 15 team members – a 33% increase, over the next few years helping to support the local community; something that is very important to Bex and her family.