Pear & Quail Egg Salad with Virunga Earl Grey

Aug 10, 2016 | #BirchallsBritain

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We were very lucky to recently spend some time at the Five Alls. A very welcoming country pub and restaurant with rooms, set in the picturesque Cotswolds village of Filkins. The pub had recently been awarded the best pub in the South West Region by the National Pub & Bar Awards so we were fortunate to be able to enjoy its ambiance and food which have made it a rightful winner. A very accomplished kitchen team, lead by head chef, Sam North, produces delicious dishes with an emphasis on local produce, simply prepared.

Here Sam shares one of his favourite dishes from the restaurant, using our Virunga Earl Grey Tea. Sourced from the finest tea gardens & individually picked and blended with traditional Bergamot Oil to give a distinctive flavour of citrus with spicy floral notes to perfectly complement this light but distinctly flavoursome summer salad.

The ingredients are below, we urge you to give it a try!



2 Pears Poached
2 Chicory
Large Pinch of Birchall Virunga Earl Grey Tea
Wedge of Oxford Blue Cheese added to your taste (Chilled for grating)
Handful of Hazelnuts
6 Quals Eggs
Flour, Egg Whites and Breadcrumbs
1 Shallot
Handful of Sugar
Handful of Chives

To find out more about The Five Alls Filkins head to