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Pheasant
Butchery, GamePheasant 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.£6.00 -
Diced Venison Braising Steak
Butchery, GameLocally sourced venison using cuts from the leg and shoulder to make for a perfectly slow-cooked stew.£8.00 -
Redcurrant & Rosemary Venison Shoulder
Butchery, Game, Mid Week MealsBoneless locally shot free-range wild venison shoulder, marinated in a redcurrant and rosemary glaze, wrapped in caul fat. Approx 1 KG£19.99 -
Whole Rabbit
Butchery, GameSucculent and tender whole wild rabbit direct from the heart of the Kent countryside - a healthy game alternative.£15.00 -
Partridge
Butchery, Christmas, Christmas Meat, GameThe delicate flavour of the partridge makes it an ideal start for a game novice, with its delightfully gentle taste and succulent flesh. A great substitute for turkey over the festive period.£6.00 -
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Fois Gras – Whole Piece
Butchery, Game, LARDER LUXEFoie gras is a specialty food product made of the liver of a duck or goose. According to French law, foie gras is defined as the liver of a duck or goose fattened by gavage. In Spain and other countries, it is occasionally produced using natural feeding. We sell our French Fois Gras as a whole piece which can be cut and packed ready for freezing on request Average weight 425-450g each£29.95 -
Duck Liver Raw
Butchery, Game, OffalWhole duck livers from Gressingham Ducks, supplied in a 1kg plastic tub£5.99 -
Whole Quail 4 per pack
Butchery, GameWhole Quail farmed from France supplied as a whole bird which can be processed to any specification required£15.99
