First signs were not good. No Scotch egg on the menu. And then, as if beckoned by angels, written on a red wall in white chalk, “Major Scotch eggs £2.95.” Hope.
But “Major”? Ah, I see, they’re like a rugby ball in breadcrumbs. An oval, golden orb with a warm breadcrumb casing and inside, oozing the boundaries with soft piggy-meat and seasoning; some parsley, finely chopped dill? Is that some carrot too? The egg at the centre, soft and runny. Heart-warming.
Across the table sat Masterchef winner Dhuv Baker mopping up the last of his, and so, to quote one who knows, “The world is a better place thanks to The Ship’s Scotch egg.” (Dhruv Baker, January 2011).