Seagull eggs, a delicacy highly sought after by the nation’s top restaurants, could soon be off the menu because of a shortage of collectors.
They are now a staple of top restaurants such as Wiltons, Le Gavroche, The Ivy and Le Caprice, gentlemen’s clubs such as White’s, Brooks’s and Boodle’s, and are also sold at Harrods and Fortnum and Mason.
The eggs are growing in popularity and around 40,000 eggs a year are sold in the UK. But suppliers say the industry could soon disappear.
There are about 25 people who have a licence to collect the eggs but sources in the industry say that only around a third of these, all over retirement age, are still actively involved.