Chef whips up £59 omelette

Last updated at 16:09 22 May 2006


A gourmet omelette made with four gulls' eggs has gone on sale priced at £59.

The extravagant dish contains a one and a quarter pound whisky-smoked Hebridean lobster and is topped off with truffle shavings.

It is available for a limited season during which the eggs are hand-gathered in Dorset.

The omelette was created by Neil Churchill, head chef at London's Bors.

The gulls' eggs are described as a creamier and richer alternative to chicken's eggs which create a "light and fluffy omelette".

Boisdale managing director Ranald Macdonald (corr) said a handful of organisations had the right to gather the gulls' eggs.

"They are one of the gems of the season, which is short-lived. They have a magnificent flavour and are incredibly rich. They are also ridiculously expensive," he said.

The £59 Omelette Arnold Bennett - named after the classic British dish - is available at Boisdale of Bishopsgate until June 5.

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