This is the perfect fresh, green, garlic hit that our bodies are craving at this time of year. Picked from the local woods by our chef, Adam, and full of healthy nutrients, anti-oxidants, and free from pesticides, fungicides and herbicides, this is food as it is meant to be. You … Read More
We have a selection of wild, foraged spring greens available this week, hand-picked by Adam. With the mild winter this year, spring is already underway and many plants are coming through earlier than usual. We have 3 cornered wild garlic (£3.50), Sea Beet and Miner’s Lettuce (£2.50) available in punnets, … Read More
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
There are so many good reasons to eat game, the meat is healthy, low in fat and delicious, and usually completely sustainable. We want to encourage eating game wherever possible, and we have a full array of options as we move into this year’s game season. While our butchery counter … Read More
Wild Garlic is popping up in the woods as we speak, and at this early stage of the season, the flavour is mighty, while the leaves are tender – making it ideal for salads or blanched and seasoned as your greens. It’s also great as the base for pesto or … Read More
Wild Venison The venison season is in full flow and there are several reasons why you should be sitting down to enjoy a meal or two of this delicious wild game. With historically high populations of both fallow and roe deer across the South Downs, as well as increasing numbers … Read More
With friends and family gathering over Christmas, it’s worth considering wild game for a special meal. We have a huge selection at this time of year, and game is healthy, sustainable and delicious. It’s also surprisingly easy to cook: Venison can be eaten like beef, and if you can roast … Read More
This year the pannage season has been fairly short, despite huge amounts of acorns in some areas of the New Forest. Richard has had his pigs (rare breed Middle White / Landcross) out on the acorns fattening nicely. They’ve enjoyed the relatively mild weather this autumn and have been hoovering … Read More
Wet Walnuts are a true seasonal specialty – they describe walnuts that have just fallen off the tree – the kernel inside has not yet dried, but is soft, a bit juicy and with a milder, more delicate flavour. They are also local, unlike the dried supermarket varieties that are … Read More
We have a great selection of wild meat available this week, natural, sustainable and delicious. With wild rabbit that has been ferreted from Cobnor, this is a pre-war favourite dish that is gradually coming back into favour. It is lean and healthy white meat, that works best in a stew … Read More
Time for Wild Venison The venison season has started up again and there are several reasons why you should be sitting down to enjoy a meal or two of this delicious wild game. With historically high populations of both fallow and roe deer across the South Downs, as well as … Read More
Every hedgerow and wood side seems to be heaving with Elderflower at the moment – and now is the time to pick some blooms and make some wild Elderflower cordial Elderflower fritters, or your own Elderflower wine. While we’re on the subject of drink, elderflower cordial also combines with gin … Read More