Poultry

Rich, nourishing, and slow simmered to perfection, this chicken bone broth is full of flavour and depth. Sip it on its own, stir it into soups, or ...

We haven’t seen breasts this big since….(insert immediately cancellable comment here). In all seriousness, these incredible duck breasts are...

Perfect for winter week nights, or long Sunday lunches accompanied by lashings of red wine. Be sure to salt the skin to help it crisp. Fabul...

Rich, silky and full of character. Quick-fried with shallots and a splash of brandy, or blended into a smooth pâté - either way, barely a m...

Small, dense and deeply flavourful. Sear hard and fast in a hot pan with butter and thyme - they're at their best pink in the middle. Fr...

Underrated and full of depth. Slow braise low and long for a rich, gelatinous stock or a deeply savoury ragù that clings beautifully to p...

Muscular, earthy and wonderfully textured. Before cooking, trim away any fat and remove the inner membrane - a quick job that's well wor...

Living their best lives outdoors in the gorgeous Kent countryside, these ducks are raised to incredibly high standards. With a total dedicati...

These are not your average wings. Cut generously with a section of the duck side and neck skin intact, each pack comes in at around...

A jar of beautifully creamy, luxuriant goose fat from Giles and Kate’s high welfare geese. Ideal for roast potatoes, obviously, but also brings ins...