Fanny Eaton (1861) Fine Art Print by Joanna Boyce Wells
Platter of standard and red vegetarian Scotch eggs being served as food tasters
by The Thomas-Ferdinand Gallery
NO. 11014
The Scotch egg’s origins, likely from the UK in the 18th or 19th century, spark debate. Fortnum & Mason might have introduced them in the 1730s as travel food. Some think they’re inspired by the Indian ‘Nargisi Kofta’ or similar North African dishes. Another theory suggests a Scottish start with mutton, and a Yorkshire claim credits William J. Scott & Sons with a fish paste version. A British culinary mainstay now, they’re enjoyed at picnics and pubs, with many variations including vegetarian.
150 of 150 licenses available
Framed A3 large image print example. Frame not included.
Framed A3 large image print example. Frame not included.
Details
- Restrictions: No commercial use without permission.
- Location: London, United Kingdom
- Copyright: 2015
- Artist: The Thomas-Ferdinand Gallery
- Licence: Royalty-Free
Limited Edition Image:
Only 150 licences will be issued for this image. Once all licences have been allocated, the image will no longer be available.
Common uses include:
Newspapers, magazines (except for covers), personal printing, editorial broadcasts, documentaries and non-commercial websites – can be used to illustrate matters of public interest.
Can’t be used for:
Any commercial, promotional, advertorial, endorsement, advertising or merchandising purposes in any media (e.g. print, commercial broadcast, film, digital).
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Platter of standard and red vegetarian Scotch eggs being served as food tasters
by The Thomas-Ferdinand Gallery
NO. 11014
The Scotch egg’s origins, likely from the UK in the 18th or 19th century, spark debate. Fortnum & Mason might have introduced them in the 1730s as travel food. Some think they’re inspired by the Indian ‘Nargisi Kofta’ or similar North African dishes. Another theory suggests a Scottish start with mutton, and a Yorkshire claim credits William J. Scott & Sons with a fish paste version. A British culinary mainstay now, they’re enjoyed at picnics and pubs, with many variations including vegetarian.
150 of 150 licenses available
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