Wild Game

Our wild game is some of the most natural meat you can eat. Pheasant, partridge and wood pigeon live wild in the British countryside, foraging freely and taken only in season, giving lean, richly flavoured meat. Partridge season opens in September and pheasant in October, making autumn and winter the perfect time to cook game. Roast a brace of pheasant with bacon and bread sauce, or pan-fry partridge breasts with pears, thyme and a splash of cider. Sear wood pigeon breasts pink and toss them through a warm autumn salad with beetroot and hazelnuts.