Pheasant Eggs – Recipes

We have some pheasant eggs in this week – a great seasonal delicacy, the yolks are comparatively larger than a hen’s egg, deep yellow with a glorious, rich flavour.  You can treat them like gull’s eggs for a treat, or simply as you would hen’s eggs for breakfast. Gavin will … Read More

East Marden Mutton

This week we have some mutton to stew over; sourced from East Marden. Mutton is tastier than lamb, but is still seen as specialist meat that is fashionable in restaurants, but not kitchens, despite for centuries being more popular than lamb. It was served at the last lunch on the Titanic … Read More

Venison Wellington

Once again, we will be preparing our legendary Venison Wellington for Christmas, along with Beef Wellington, Vegetarian Wellington and Salmon encroute.  We use the finest venison or aged beef fillet, wrapped in Parma Ham, (or a crepe for the vegetarians) placed on a bed of wild mushroom duxelles, and then … Read More

Cod Stew with Olives and Capers

Cod Stew Recipe As the waters off the South Coast start to cool, the cod come inshore.  Fresh cod straight off the boat is hard to beat, and this cod stew gives warmth as the nights get cooler. Serves 4 2 courgettes, sliced thinly 6 tablespoons olive oil 1 onion … Read More

Game On – Venison season is back

August sees the venison season (specifically fallow bucks) start again which means that the butchery counter will have wild venison stocked from now until next year. This week we have venison burgers available in the shop as well as from the wood-fired kitchen, where it will be served with garlic … Read More

The Thrill of Brill

I think Brill is one of the tastiest, best value fish you can buy at the moment, and I’m shocked that more people don’t eat it.  It’s being caught in good numbers at the moment, and we are selling 3-500g fish for £4.50.  That’s a fantastic meal for one person … Read More

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