Happy Stew Year

January: Cold, dark, and wet, but at least we have stew – a dish celebrated worldwide for months such as these.  With the slow cooker out, we have the perfect options for a remarkable stew, with meat or vegetarian and a variety of flavours and textures. If you are cooking … Read More

Autumn Partridge Recipes

One of our customers gave me a partridge recipe he has been using regularly since 1996, so it has been tried and tested!  I decided to try it at home but forgot to bring the recipe back, so made something similar with apples Partridge and apples is a superb combination, … Read More

Grilled Spatchcock Grouse

The traditional grouse recipe is roasted with a slice of streaky bacon on top for about 20 minutes, but if you are feeling a bit more adventurous, then this recipe is for you.  Just ask Lee or Sarah if they can spatchcock the grouse for you…. Ingredients 4 grouse (spatchcocked) … Read More

Great Game

We have a great selection of game this week, all of it wild.  We have rabbit that has been ferreted in Chidham, wood pigeon shot off the rapeseed in Stoughton, fallow deer from Uppark and Hampshire muntjac and mallard. Game is lean, healthy, and sustainable – in fact with restaurants … Read More

Healthy and Wild – Venison & Grouse

The game season has started again, and if you care about your health, it’s great to include wild game as part of your diet.  The Covid-19 crisis has highlighted the critical importance of diet to your overall health, and game is the healthiest meat you can get. Fallow deer need … Read More

Rabbit Casserole Recipe

Wild rabbit is one of those forgotten tastes that should definitely be brought back to the table.  Rabbit is good value, lean, healthy, and extremely tasty.  It’s also sustainable with numbers needing to be controlled, especially around Chidham where these rabbits have come from. This casserole is rich, fragrant and … Read More

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