Game

Pheasant season in the UK begins on the first of October and ends the first of February. Once the birds have been hung for at least three days after the hunt - their feathers plucked and bodies gutted - they make a fine meal, particularly when combined with seasonal fruits and vegetables such as chestnuts, apples, squash, celeriac, mushrooms and cobnuts.

Succulent and tender whole wild rabbit direct from the heart of the Kent countryside - a healthy game alternative.

A deep, gamey, tender bird - a lot more complex than chicken, our pigeons are plump and flavoursome. Quick and easy to cook, this is perfect autumnal meat.