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Free Range Geese Seldom Seen Farm
Claire and Robert Symington have specialised in rearing free range geese to the highest standards for 20 years. The meat is rich and moist, the fat...
Three Bird Roast
Three Bird Roast prepared by Clare Symington at Seldom Seen Farm (recently featured on Rick Stein's Food Heroes). A boned goose stuffed with a...
Cooked & Sliced Three Bird Roast
We were enjoying the finger-lickingly fantastic leftovers from one of Claire Symington’s Three Bird Roasts when one bright spark said: “Why don’t we...
Free Range English Guinea Fowl
Guinea fowl offers the depth of flavour of pheasant – the leg meat is rich and gamey – with the tenderness and moistness of chicken. Our beauties...
Quail Stuffed With Foie Gras
Jeremy Wagg makes this fantastic product. It is a whole quail, boned and stuffed with a delicate foie gras stuffing, cooked and encased in a port...
Peter's Yard Crispbread
Peter Ljungquist started his bread-making journey deep in the Swedish countryside ...
The Fudge Kitchen Favourites Selection
If you’re not keen on sugary gift shop fudge this is for you. Made to a recipe dating ...
Chef's Roasted Apple Pie
Apple pie is hard to beat as a heartwarming winter pud. Lloyd Hardwick, our chef, ...
Emmett's Hams
Emmett’s from the tiny village of Peasenhall in Suffolk is famous for its Suffolk ...
Honey Roasted Parsnip Soup
Let’s hear it for the British parsnip. Such an underrated vegetable but makes a ...
