Some of the best known faces in the culinary world are urging restaurants to shout about their welfare credentials by signing up to 'Simply Ask' - a new campaign by the RSPCA's Freedom Food scheme.

Chefs including Raymond Blanc (Le Manoir), Peter Gordon (The Providores), Martin Lam (Ransome's Dock), Paul Merrett (The Victoria) and Antony Worrall-Thompson (Kew Grill and Windsor Grill) are backing the campaign which launches in the autumn, and aims to get people asking about food provenance when eating out.

This follows new research revealing that 34 per cent of consumers said they are now more likely to let farm animal welfare concerns influence the choice of restaurant they eat in compared to five years ago.

The 'Simply Ask' campaign will focus specifically on eggs in the first year. This is because around 85 per cent of eggs used in food products and food service are still from hens kept in battery cages, compared to about 58 per cent of whole eggs produced for retail.

The campaign aims to get as many food service businesses as possible to commit to only using non-cage eggs (free-range or barn). It will also urge consumers to 'Simply Ask' what kind of eggs are being used in their food when eating out.

Paul Merrett said: "I am delighted to be part of RSPCA Freedom Food's ' Simply Ask' campaign. I have always believed in the importance of sourcing higher welfare ingredients for my restaurant and would never use eggs from caged hens. I hope this campaign will persuade many other restaurants to follow suit."

Call to action!

Freedom Food wants restaurants, pubs, cafes and other food outlets that only use non-cage eggs to get in touch now to find out how to take part in the campaign, and have their details highlighted on a new online resource for consumers.

Freedom Food also wants to hear from businesses that are currently using non-caged eggs but planning to make the change.

Call 0300 123 0323 or email [email protected] for further information.