Seasonal Wild Game

Most of our game comes from a local shoot on the Bix estate near Henley – pigeon, pheasant, and partridge. We’re also supplied by the Yattendon Estate at Thatcham in Berkshire. That’s about as fresh as you can get.

Our venison is local too – it’s sourced from all over Oxfordshire and Buckinghamshire. Don’t make the mistake of assuming it’s an acquired taste, something only adults can enjoy. Children enjoy it too, minced, diced or as burgers.

We’re passionate about our meats and want everyone to try game. That’s why we source local, quality meat and make sure it looks good. Personally, I wouldn’t put a pheasant with its feathers on in my window as it’s offputting for most people. Where do you start to prepare something like that if you haven’t done it before? But if it’s something clean and easy to prepare like a breast of pheasant, you’re more likely to give it a go. Most cooks think nothing of cooking a chicken breast so why not a pheasant breast? We do our utmost to help make cooking easy for our customers. That’s why they keep coming back for more.

Shooting seasons and cooking guide (Shooting seasons and cooking guides download as pdf)

‘They sell top quality meat and fish (local wherever possible and their beef is sensational), local game, delicious home cooked hams and home-made sausages – and a selection of perfect cheeses, as well as some unusual sauces etc. I am a ‘foodie’ and it is quite definitely the best butcher I have ever come across.’

Local Customer