Don’t forget, if you can’t make it to see us in person, our online shop and delivery service is now live, with new products being added all the time.In the Kitchen We can’t stop our kitchen team producing and this month we’re championing the 70’s boil-in-a-bag meal...
When did chicken become a commodity? The last time we checked, the biggest supermarket brands were selling whole birds at £2.83 per kilo. And what of all the trimmings? Nowhere to be seen behind the little plastic window. We hold the chicken in high esteem: if we’re...
If you’re a visitor to our Goods Shed, you may have noticed that in the late spring this year we overhauled our butchery to make it strictly local only, whole carcass, and nose-to-tail. We did this because we believe that this approach not only connects meat eaters...
What happened to real suet puddings in this country? Well, it has a lot to do with the supermarket, where more common cuts of meat are in higher demand, and the remaining bits don’t make it to the shelves (and, often, the bin). What was once a national favourite, has...
Enjoy this easy pheasant recipe made in just one pot (plus frying pan), serving two or three hungry people on a cold, autumn afternoon. Ingredients Whole Pheasant 10 Rashers of Smoked Bacon 4 Spartan or Seasonal Apples, roughly chopped 2 Carrots, finely chopped...
Lucy Proud has recently launched her new business on the market floor selling little dishes and delightful cocktails. Open daily through the week from 7am serving breakfast and coffee. For more information see the Wild Goose Page on our website Or the Wild Goose...