Wild, Seasonal and Sustainable
Celebrating our wild game this Great British Game Week
Working in the heart of the Devon countryside alongside our passionate and dedicated farmers, we’ve come to appreciate the natural cycles that shape the land and everything on it.
This way of life is bound to the changing seasons - as every farming proverb that advises us to 'make hay while the sun shines' will tell you.
We see firsthand how our farms, the carefully reared animals and the turning of the year are woven together. We can no more force or hurry the seasonal rhythms of our animals than we can predict the first rainfall of autumn or the last frost of spring.
Our ethos of eating seasonally and sustainably, means we like to celebrate when meat is at its peak and we believe that there's no better time than right now to discover the exceptional flavours and natural benefits of wild game.
The countryside is currently abundant with deer, rabbit, pheasant, wood pigeon, and partridge, flourishing across carefully managed estates under the stewardship of experts like our deerstalker, who has managed, hunted and sold venison since the age of 17. His wealth of knowledge is matched by the passion he has for preserving the heritage of his wild game stocks and promoting the natural biodiversity of the land.
While wild game can’t be certified organic due to their roaming nature, they lead an untouched, natural life, free from antiobiotics or chemicals. Unlike industrially produced meats, wild game requires no farms, feed or extensive water usage, leaving a lighter footprint on the environment by both encouraging careful land management of the countryside and having a lower carbon footprint than imported meats.
This wholly wild existence, nourished by a diet of nuts, berries, and grasses, imparts a truly distinctive, deep flavour to our game and means that our game meat is packed with protein, vitamins, and minerals, often in higher concentrations than farmed meats. Lean and naturally low in fat, game is a good source of essential nutrients such as iron, vitamin B12, and omega-3 fatty acids.
Wild Rabbit
With its mild, slightly sweet flavour and tender, lean meat, wild rabbit is a true treat. It is a natural partner for earthy herbs like thyme or rosemary and seasonal root vegetables. Its delicate nature makes it ideal for slow cooking, where the gentle simmering allows the meat to become melt-in-your-mouth tender.
Wild Partridge
Partridge has a soft, subtle flavour that’s sweeter and milder than other game birds. It works wonderfully when roasted with a touch of butter, fresh herbs, and perhaps a slice or two of lemon to bring out its delicate taste. Ideal for winter feasts, partridge pairs well with seasonal vegetables like celeriac, parsnips, and roasted chestnuts. Its size makes it perfect for individual servings and entertaining.
Wild Venison
Lean, rich, and deeply tasty, wild venison is raised entirely on a natural diet of wild grasses and woodland foraging, giving the meat a distinctive, complex flavour with a hint of sweetness. Venison steaks and roasting joints work beautifully with juniper, red wine, or blackberry sauces. Venison is exceptionally high in protein and essential nutrients, making it a great choice for the health conscious.
Wild Woodpigeon
With its rich, gamey taste, woodpigeon is perfectly suited to quick cooking methods which keep it juicy and tender and pairing well with strong flavours like red cabbage, blackberries, and red wine. Its high iron and protein content make it a nutritious option for autumn and winter.
Wild Pheasant
Mild and slightly sweet, wild pheasant brings a distinct but approachable introduction to game. It benefits from gentle, careful cooking to stay moist and tender, making it ideal for slow roasting or pan-searing. Pheasant pairs beautifully with classic autumnal ingredients like wild mushrooms, apples, and root vegetables.
