BRUNCH enthusiasts continue to enjoy a full range of 100% Scottish hens eggs at Aldi thanks to the retail chain's link up with Aberdeenshire-based supplier, Farmlay.

Now one of the largest egg production units in Scotland, Farmlay, run by husband-and-wife team Robert and Ethel Chapman along with their son Iain, started rearing poultry on a farm in 1946. It went on to specialise in eggs in the 1970s, and now packs almost five million quality eggs each week. Farmlay’s Robert Chapman says the secret to their eggs is having happy hens, so the business is devoted to the highest levels of bird welfare.

Farmlay has supplied Aldi since 2010 as part of the supermarket’s ongoing commitment to Scottish produce, and is now Aldi’s sole supplier of Scottish eggs, currently providing almost two million of them each week to Aldi's 96 Scottish stores, managing each stage of the production process and using its own transport fleet to ensure safe delivery. The firm works with 23 contract producers and is committed to making sure each egg is enjoyed as fresh as it possibly can be.

Mr Chapman commented: “We are a proud Scottish company and it has always been clear that Aldi echo our beliefs in championing the best produce that Scotland has to offer. It was definitely one of the main attractions to working with Aldi.

“Their support has been key for our growth over the years, and I am very proud that we are still their sole egg supplier in Scotland. We are so pleased that our delicious eggs are available for customers across the country to enjoy at a fair price.”

Farmlay is now working to refurbish its barns to coincide with Aldi’s commitment to be 100% cage-free across all their shell eggs and egg ingredients in products by 2025. Aldi was awarded the ‘Good Egg Award’ by Compassion in World Farming in 2020.

Group buying director for Aldi Scotland, Graham Nicolson, said: “I am extremely proud of our long partnership with Farmlay, which epitomises the kind of companies that Aldi is keen to support – those that produce top quality Scottish produce. I look forward to a long future of working with Robert and his brilliant team.”