Partridge is the closest item to a chicken the game-shooting world has. The Red Legged or French Partridge is the most commonly found bird in the UK and is referred to here as just partridge. The English or grey partridge is less common and is only occasionally available. Most people rate the native English partridge higher for texture. The open season for partridge shooting runs from September 1 to February 1, with October and November being the best time for eating this delicious game…
Organic Rainbow Carrots
These jewel hued Organic Rainbow Carrots are rich in Vitamin A, dietary fibre, and antioxidants. Drizzle over a bit of runny honey and olive oil, sprinkle some sea salt and roast in the oven then simply chuck onto the table straight from the oven and dive in.
Oak Smoked Salmon Side
Where do we begin, most people tell us that our artisan traditional 'London Cure' Oak Smoked Salmon that we make here in the East End of London just melts in their mouth. It is ready to consume without cooking - most folk eat it straight from the packet and do not want to share it! One fillet of Secret Smokehouse’s PGI status 'London Cure Smoked Salmon' is enough for 10-12 people as a starter. The whole fillet is ideal if presented as the centrepiece of a seafood feast or a starter for…
Once the 1st October appears, the start of the pheasant shooting season means a plethora of this delicious bird, ready to cook by the keen game chef, or those just learning. There is nothing scary or intimidating about game, once you understand two things; it’s likely to dry out quicker than prime cuts of farmed meat, and the birds can be tougher than your usual chicken because the animal has lived a truly free-range life and so has built up muscle tissue.
Pasture Raised Leg of Kid
We can honestly say that no other than the Hollywood Super Star Orlando Bloom ate and enjoyed our Kid Meat when we featured on Jamie and Jimmy’s Friday Night Feast! A long marinade and a quick cook will create a epic BBQ centrepiece ideal for summer entertaining. Go for lemon, rosemary, garlic, fresh bay OR yogurt and Indian spices.
100% Pasture Fed Centre cut Fillet (30 Day Dry Aged)
In a 300 - 350kg beef carcass, there is a scant 2 - 2.5kg of fillet, which is the least exercised muscle of the animal. Exceptionally tender we like to roast it whole in a very hot oven and serve it very bloody and rare - almost fridge cold in the middle.
Shropshire Spice - Bread Sauce
Each recipe makes a tasty golden crunchy topped stuffing and the bread sauce, a traditional flavoursome spooning sauce with a hint of garlic and clove. Whether you're gluten intolerant or simply making a lifestyle choice - these are the perfect store cupboard staples!