Game for Autumn
As the leaves fall and the temperatures cool, our thoughts turn to Autumn. Famously, the poet John Keats celebrated the plumping of the gourd, the ripening of the fruits … this ‘season of mists and mellow fruitfulness’ leaves us all salivating.
Autumn is a time to indulge before the harshness of winter sets in: field mushrooms, squash, damsons, apples all add gorgeousness to the plate. There is no shortage of inspiration for chefs.
Just Add Game
The game season starts with grouse in mid August but comes into full swing during autumn with pheasants, partridges, wild duck and pigeon also available.
We headed over to London to sample some game in stock at Braehead foods including: Fresh Pheasants, Partridge Saddles ,Venison and Haunches Venison.
Braehead collect Pheasants, Partridge, Grouse and Mallard from Estates throughout Scotland, these are processed to the requirements of the customers. Traceability is key to ensure that the Estates and Gamekeepers from Braehead are legally certified trained hunters abiding to the seasons and importantly they protect the welfare of the animals and their natural habitat.
Martina McGibney, Commercial Director for Easenmyne said, “We are so impressed with Braehead’s variety of game, their modern factory and their whole ‘estate to plate’ concept. They are people we resonate with, and enjoy working with … and the game is absolutely delicious!”
Already local chefs including Andrew Baird from Longueville Manor in Jersey, have given us such great feedback about this range of game. Try it on your menu this Autumn and delight your customers!