What are the opening hours?

Monday 9am - 5pm Tuesday 9am - 5pm Wednesday 9am - 5pm Thursday 9am - 5pm Friday 9am - 5pm

Respectful Eggs, Lacock Green, Corsham Road, Lacock (2026)

02/11/2025

Now that it’s officially roast season, this is the perfect way to give your leftover veggies a second life. As the temperature drops, this warming, curried root soup makes a comforting, quick midweek meal. And when topped with a poached Respectful egg, it’s the definition of a simple, satisfying supper.

You can spice it to your liking and use whatever root veg you have to hand: carrots, parsnips, potatoes, swede, or beetroot all work beautifully. Turning what’s left from your Sunday lunch this weekend into something good for you, and kinder to the planet.

To make it, you’ll need:

2 tsp olive oil
1 onion, finely chopped
1 clove garlic, thinly sliced
1 small piece fresh ginger, grated
1 tsp ground cumin
1 tsp ground caraway (or fennel)
1 tsp ground coriander
2 tsp medium curry powder
450g cooked mixed root vegetables, chopped
1 litre light veg or chicken stock
Sea salt & black pepper
3–4 Respectful eggs
2 tsp vinegar
Fresh coriander or parsley, chopped

Method:

Gently fry the onion, garlic, ginger, and spices in oil for 5–8 minutes until fragrant.

Add the chopped veg and cook for another 5 minutes.
Pour in the stock, bring to the boil, then simmer for 15 minutes.

Blend until smooth, season, and keep warm.

Poach your Respectful eggs for 2–3 minutes until softly set.

Ladle the soup into bowls, top with a poached egg, herbs, and a drizzle of oil.

29/10/2025

Respectful’s Best Sustainable Restaurants – Liverpool Edition

We’ve travelled up and down the country and sampled some of the most excellent and ethical cuisine, so why not share our recommendations with someone you’d like to take a sustainable food tour with and support those people who are living life and sharing their love of food the Respectful way.

First up, Squash Cafe: a shining example of what can happen when food, people, and place come together. With gardens that grow fresh produce, a café that cooks it, and a shop that shares it, all housed in one of Liverpool’s most sustainable buildings, Squash.

Over at Free State Kitchen, sustainability grows right in their own courtyard garden. They reuse coffee grounds as fertiliser and update their menu with the seasons, serving dishes that are as fresh and thoughtful as they are delicious.

And finally, The Art School Restaurant, where fine dining meets ethical thinking. Their strongly seasonal menus champion what’s available locally, following a ‘Buy British’ ethos that prioritises high animal welfare, traceability, and craftsmanship from British producers.

From community growers to ethical fine dining, Liverpool’s food scene proves that sustainability can be both rooted and refined.

25/10/2025

Our riff on the classic Anda Bhurji is the perfect recipe if you’re looking to add a little spice (and sunshine) to your weekend repertoire.

Bursting with flavour and heat, our take on this much-loved Indian street food favourite is great any time of day, but we think it makes an especially brilliant brunch. We like ours with a generous hit of fresh green chilli and a touch of dried red, though you can turn the spice up (or down) to your own taste.

A good sprinkle of garam masala before serving lifts everything beautifully, especially when paired with warm naan bread. Rich, warming, and full of life and made, of course, with our sunny-yolked Respectful eggs for a dish that’s as sustainable as it is satisfying.

To make at home, you will need:

4 large Respectful eggs
1 k**b of butter
1 small red onion, finely chopped
1 ripe tomato, chopped
1 or 2 green chilies, finely chopped
1 clove of garlic, grated
1 tsp of grated ginger
1 tsp of cumin seeds
1/4 tsp turmeric powder
A good pinch of chilli flakes
1 tsp of coriander, seeds crushed
Sea salt

To serve:
1 tsp of garam masala
Small bunch of coriander, roughly chopped
Bread or fresh naan

Method:

Crack the eggs into a bowl, add a pinch of salt, and whisk lightly then set aside.

Set a large non-stick pan over a medium heat. Add the butter and when it’s hot add the cumin seeds and crushed coriander. Fry for a minute or so.

Add the diced red onion and chopped green chilies. Sauté until onions turn soft and sweet. Stir in the grated ginger and grated garlic and cook for about 30 seconds.

Add tomatoes, turmeric, chili flakes and salt. Cook, stirring regularly until the tomatoes begin to soften, about 4 – 5 minutes.

Pour in the beaten eggs. Stir continuously on medium heat, scrambling them into the masala. Cook the eggs until they’re nice and creamy, but not too firm.

Sprinkle the eggs with garam masala and fresh coriander and serve as they are, with bread or fresh naan.

23/10/2025

Save this deliciously simple Wild Mushroom Tart recipe for the weekend. It’s a perfect light lunch to share with friends.

Made with buttery puff pastry, this tart brings together soft, earthy mushrooms and crisp, flaky layers, all bound with rich, baked Respectful eggs. It looks the part, tastes incredible, and couldn’t be easier to make.
To make this tart for two you will need:

300g mixed wild or cultivated mushrooms
2 large shallots, halved and finely sliced
1 tbsp olive oil
15g butter
2 garlic cloves, finely sliced
A small bunch of chives, finely chopped
The leaves from a small bunch of parsley, chopped
325g sheet of puff pastry
2 Respectful eggs (+ 1 beaten for brushing)
Salt and freshly ground black pepper

Method:

Preheat the oven to 180°C. Clean, trim, and slice the mushrooms.

Heat the oil and butter, add the shallots, and cook for 4–6 minutes until soft. Add the mushrooms, season, and cook until softened. Stir in the garlic, parsley, and half the chives.

Lay the pastry on a lined tray, spread the mushroom mixture leaving a 2cm border, and brush the edges with beaten egg. Bake for 20–25 minutes until golden.

Remove from the oven, make two small hollows, and crack in the eggs. Season, scatter with the remaining chives, and bake for 4–6 minutes until the whites are just set.

Serve warm with a simple green salad.

21/10/2025

Respectful’s Best Sustainable Restaurants – Hove Edition
Following on from our Brighton Lanes special, we’re heading just along the coast to explore some of the most inspiring sustainable restaurants in Hove; a seaside spot with plenty of green-minded gems making planet-conscious dining part of everyday life.

Starting with Oeuf, a café known for its creative, seasonal approach to brunch and beyond. Oeuf champions sustainability by sourcing local ingredients, conserving water and energy, and ensuring every plate leaves as little environmental footprint as possible.

Over on Church Road, Cin Cin takes a thoughtful approach to Italian dining. Dedicated to sustainability, they source organic, local fruit and vegetables, adhere to strict environmental standards for their kitchens, and donate any unused food wherever possible ensuring that nothing goes to waste.

At Shoreline, sustainability is at the heart of their community café and shop. They use smart energy meters to track and reduce energy consumption, carefully monitor refrigeration temperatures, and prioritise seasonal produce from trusted partners, all in a mission to reach zero greenhouse gas emissions.

And finally, Baked brings eco-friendly values to the forefront of the local dining scene. With a zero-to-landfill policy, compostable packaging, and a commitment to reducing energy use, their focus on local, sustainable, and ethical practices makes every visit feel like a step towards a greener future.

From zero-waste cafés to conscious kitchens, Hove’s restaurants show that sustainability isn’t a trend – it’s a way of life, served deliciously.

Send your favourite recommendation to someone you’d like to dine with, the Respectful way.

18/10/2025

At Respectful, we believe sustainable eating doesn’t have to be about big gestures; it’s the small, everyday choices that count.

That’s why we’re so excited to showcase this silky Salty Egg ‘Pasta’ recipe from ‘Lunch Well’ by Fern Green – a book full of thoughtful, flavour-packed recipes that make the most of good ingredients. This is a dish that shows how simple, seasonal cooking can be both sustainable and seriously delicious.

To make, all you need is:

2 Respectful eggs, beaten
1 tablespoon olive oil, plus extra for drizzling
½ onion or scallion, minced
½ teaspoon red pepper flakes or hot pepper flakes
½ teaspoon mixed dried herbs or a few fresh leaves of sage/parsley or cilantro
⅓ cup (25 g) grated
Parmesan or any cheese, such as feta, cheddar, or halloumi
Salt and black pepper

Reduce the heat to low and pour the egg mixture over the onion. Swirl gently before letting it cook evenly for 2 minutes (As the omelette is so thin, it only needs to be cooked on one side). No prodding or moving it at this stage.

Loosen the omelette gently around the edges, then slide it out onto a cutting board. Cut into ½-inch- (1 cm)-width long strips or thick noodles and serve in a bowl with the cheese sprinkled on top and a drizzle of olive oil.

For more delicious recipes, check out Fern’s gorgeous cookbook ‘Lunch Well'.

15/10/2025

Respectful’s Best Sustainable Restaurants – Brighton
Next stop on our tour of the UK’s most inspiring sustainable and zero-waste restaurants takes us to the historic heart of Brighton: The Lanes. A place full of charm, character, and some brilliant examples of how dining can be delicious and planet-conscious.

First on the list is Embers, offering a modern dining experience that’s as eco-conscious as it is flavour-packed. Cooking over sustainable wood and charcoal keeps energy use low, while recycled cardboard and sustainable stone plates make up over half of their crockery – thoughtful choices that minimise environmental impact without compromising on style.

At the city’s oldest seafood restaurant, English's sustainability has long been on the menu. Pioneers in recycling, they were the first restaurant in Brighton to recycle glass back in the early 1990s, and they’ve proudly maintained a zero-to-landfill policy for over seven years.

Just around the corner, Il Bistro champions seasonality and supports local suppliers wherever possible. From fresh fruit and vegetables to the finest dry-aged British beef, their menu proves that sustainability and quality go hand in hand.

And finally, Lost in the Lanes shines as a leader in sustainable hospitality. From training staff in waste reduction to installing smart energy meters that monitor and control energy use, their approach ensures sustainability runs through every part of the dining experience.

💛 From zero-to-landfill seafood to energy-conscious kitchens, The Lanes proves that Brighton’s food scene is as respectful of the planet as it is rich in flavour.

10/10/2025

To celebrate we’re giving you the chance to win this delicious cookbook bundle. From palette expanding dishes featuring the humble egg, to simple recipes that make cupboard staples go far, this collection of incredible cookbooks is the ideal prize for any foodie:

Mexican Table by Thomasina Miers
Sama Sama by Julie Lin
The Dusty Knuckle by Daisy Terry, Rebecca Oliver and Max Tobias
Take One Tin by Lola Milne
Lunch Well by Fern Green

To enter, simply:

Like this post
Tag a friend who loves whipping up a recipe in the kitchen
Share to stories for an extra entry

Good luck! 🤞

T&Cs apply. 18+ mainland UK entries only. Multiple entries allowed. Winner announced 17th October. Full T&Cs available on our website.

04/10/2025

Sometimes only an omelette will do, and this gorgeous bacon and mushroom one takes some beating. Filled with smoky bacon and earthy mushrooms, it’s the kind of dish that makes breakfast unforgettable… though honestly, we’d happily tuck in any time of day.

Simple, hearty, and made with our Respectful carbon neutral eggs, it’s a quick meal that’s good for you and kinder to the planet. What’s not to love?

25/09/2025

Respectful’s Best Sustainable Restaurants – The Bristol Edition

Next stop on our tour of the most inspiring sustainable and zero-waste restaurants across the UK is the bright and brilliant Bristol – a city that wears its green heart proudly on its sleeve.

Down by Welshback, The Granary is a neighbourhood gem with a low-waste ethos, a hyper-seasonal menu, and strong ties to local producers and community projects. Working closely with farms within a 40-mile radius, their plates truly showcase the flavours of the region.

In Stokes Croft, Poco has been leading the way for over a decade. The original trailblazers of Bristol’s green dining scene, they compost nearly 100% of their food waste, buy direct from farms wherever possible, and partner with suppliers who follow Slow Food values: good, clean, and fair.

Just around the corner, The Canteen proves that sustainability can be fun, flavourful, and accessible. Their low-carbon diet approach champions foods with the lightest footprint, while their sourcing is seasonal and deliveries are made by electric-powered vehicles. Delicious dining, without compromise.

In Redland, Wilsons has earned both a Michelin Star and a Michelin Green Star. At the heart of their menu is a two-acre market garden just 20 minutes away, growing vegetables, herbs, and edible flowers for the restaurant and their Bread Shop. Using regenerative techniques with minimal cultivation, Wilsons is as much about biodiversity and soil health as it is about beautifully plated dishes.

Over in Bedminster, family-run Cor shows that sustainability is about people as much as produce. With a farm-to-table menu and a commitment to apprenticeships with Bristol City and Weston Colleges, they’re using food to empower the next generation while strengthening their community.

And finally, Forge and Fern in Staple Hill champions the hyper-local: ingredients from nearby growers, herbs from their garden, and honey from their own bees on site. A perfect example of how sustainability can be both rooted and sweet.

From composting pioneers to regenerative growers and community champions, Bristol’s restaurants show us that sustainable dining is not only possible – it’s truly delicious.

13/09/2025

Respectful’s Best Sustainable Restaurants – The London Edition
We’re kicking off a new series celebrating some of the most inspiring sustainable and zero-waste restaurants across the UK, starting with London.

Silo London are the original trailblazers of zero-waste dining, creating innovative menus without a bin in sight, and still going strong as they fly the flag for sustainable eating in Hackney Wick. Meanwhile, Apricity in Mayfair proudly holds a Michelin Green Star for its planet-first cooking, championing low-waste methods, regenerative suppliers, and seasonal produce.

Over in Smithfield, St Barts celebrates the very best small-scale farmers, growers, and conservationists, building a menu rooted in close relationships with those who nurture the land. In St James, Fallow is making waves with its bold approach to conscious gastronomy – creative cooking that finds new life for ingredients and minimises waste at every step.

And finally, Jikoni in Mayfair brings its no-borders kitchen to the table, blending flavours and cultures with heart while proudly holding Climate Neutral certification showing that world-class food and climate responsibility can go hand in hand.

Together, these restaurants prove that sustainability doesn’t mean compromise – it means creativity, care, and deliciousness.

Which have you visited and which one are you desperate to try? Let us know in the comments.

04/09/2025

Zero Waste Week is all about making the most of what we have and with courgettes arriving thick and fast, this recipe is the perfect solution. There’s no more delicious way to enjoy the season’s bounty without letting anything go to waste.

Slow-cooked courgettes with herbs and Parmesan, piled high on crunchy sourdough and topped with a perfectly poached Respectful egg. Simple, wholesome cooking that turns a garden glut into something gorgeous.

To go with your abundance of courgettes, you’ll also need:

2 slices of good country bread or sourdough (we recommend Jason's Sourdough)
2 very fresh Respectful eggs
2 tbsp extra-virgin olive oil, plus extra for trickling
4 garlic cloves, thinly sliced
750 firm medium sized courgettes, sliced into 5mm rounds
1 small handful of dill, chopped
1 small handful of basil, chopped
1 large handful of parsley, leaves chopped
50g of grated Parmesan
Pinch of chilli flakes (optional)
Sea salt and freshly ground black pepper

Perfect for a vibrant breakfast, weekend brunch, or a light summer supper. Head to our website for the full recipe: https://respectful.co.uk/slow-cooked-courgettes-with-a-poached-egg/

Respectful Eggs

02/11/2025

29/10/2025

25/10/2025

23/10/2025

21/10/2025

18/10/2025

15/10/2025

10/10/2025

04/10/2025

25/09/2025

13/09/2025

04/09/2025

Address

Opening Hours

Website

Alerts

Contact The Business

Shortcuts

Share

Category

Monday	9am - 5pm
Tuesday	9am - 5pm
Wednesday	9am - 5pm
Thursday	9am - 5pm
Friday	9am - 5pm