Goose is growing in popularity as an alternative to turkey. It is a more succulent, tasty bird, with a slightly gamey flavour.  The goose fat not only bastes the bird from the inside (preventing the roast drying out like turkeys often do), but is widely celebrated for producing the best roast potatoes. 

For our Christmas meal here at the farm, we use a Hugh Fearnley-Whittingstall recipe, from his book 'The River Cottage Year'. (click here to visit the River Cottage website)  This gives us giblet-stuffed neck of goose (like a giant sausage), confit of legs, and a glorious roast goose all from one bird!  This may not be your cup of tea, but please let us know what you are going to do with your bird when you order, so that we can prepare it accordingly. 

The goslings are raised outdoors on grass and bruised barley from a neighbouring farm, and have the freedom to graze the plum orchard and fields as they please.  We keep a relatively small group each year, so there are limited numbers available. 

Please note that due to the large increases in the price of grain earlier in the year we have had to raise the price for our geese to £10 per kilo.

Order ASAP avoid disappointment