We’re always excited to meet someone as passionate about wild food as us – and nothing inspires Hannah Thomas more than the flavours and possibilities of wild meat and foraged edibles. Read on to discover the inspiration behind Hannah’s wild food journey and her favourite ingredients to combine with game.

Glorious Game is this season’s brand-new must-have game cookbook filled with delicious recipes from 101 of UK and Ireland’s best-loved chefs and food writers, including Tom Kerridge & Tom Aikens. Get your hands on a beautiful hardback copy (RRP £40) along with a mixed box of game to cook by entering our competition for your chance to win both in our autumn competition

We can hardly believe it’s 20 years since Paul and I launched the Wild Meat Company to share our passion for wild game with the nation. To celebrate our 20th birthday, we’ve compiled our top 20 surprising facts about wild game. How many did you know already?

Eating less meat is a change we’re all being urged to make to help cut greenhouse gas emissions. But we don’t need to stop eating it all together – we just need to switch to conscientious choices, such as abundant and sustainable wild game.

To celebrate National BBQ week, we’re giving you the chance to win a very tasty prize including a Wild Meat BBQ Box packed with five family-sized packs of ready-to-barbecue products plus all four Stokes sauces and a handy Stokes tote bag and tea towel.

The Wild Meat Company is delighted to have received a Silver award from the Suffolk Carbon Charter in recognition of our commitment to minimising our energy use and carbon emissions. From the outset, environmental sustainability has always been a priority for us. If you’d like to know more about the many ways we strive to protect our planet, read on!

February marks the end of the wild duck and hare seasons. Conscientious eaters will also want to put venison, wood pigeon, rabbit and squirrel on their menus this month. Try these sustainable meats with succulent forced rhubarb or get foraging for young nettles, chickweed and velvet shank mushrooms.

On cold January nights, it can be difficult to stick to New Year resolutions to eat well. The good news is game is naturally leaner and higher in nutrients than mass farmed meats. It’s also ideal for batch cooking into nourishing soups and pies with other seasonal ingredients, including celeriac and celery.

Our free-range geese are reared not far from us by Philip Hunter of Yew Tree Farm, where they enjoy a happy, natural life on a diet of foraged grass and home-grown cereals. We spoke to Philip to find out why this is so important and why he recommends goose for your Christmas dinner.

When cold winds bite, warm yourself up with autumnal stews and mouthwatering roasts. Game is the unreserved star of the show now, supported by frost-sweetened vegetables and roasted chestnuts.

Goat is a staple meat around the world yet rarely makes it on to British plates. If you’d like to give it a go, follow our cooking tips to discover for yourself just how good goat can be.

Deciding what to cook for dinner is never more exciting than it is in October. The game season is in full swing and autumnal fruits and vegetables provide depth and sweetness to comforting meals.

It’s an exciting time for game lovers with new-season partridge and wild duck fresh on the menu alongside hare and grouse. Guinea fowl is also at its best in early autumn and with an abundance of wild fruit available for sweet accompaniments as well as aubergines, peppers and other tasty vegetables, cooking this month is a true pleasure.

Many grouse shoots have been cancelled this year due to reduced numbers, which are the result of this year’s extreme weather.  We provide an update on the situation and explain why the weather conditions have affected grouse so severely.

With so many indoor and outdoor smokers now on the market, smoking meat and fish at home is easier than ever before. We show you how to add the flavour of woodsmoke to your favourite game and share some top tips from Charlotte Pike, author of Smoked.

The first of August marks the start of the hare season while the grouse season famously begins on the Glorious Twelfth, when gardens are full of tasty ripe accompaniments… August is also a great month for fish and we’ve got some fresh ideas for our smoked haddock and an underused British classic, kippers. 

Gardens, hedgerows and woodlands provide rich picking in July. Combine foraged mushrooms with wood pigeon, wild venison or rabbit for seasonal dishes that are 100% wild and 100% delicious or raid the garden for a feast with summer fruits or vegetables.

May gave us all a chance to rediscover the joy of al fresco cooking and eating with its glorious sunshine. Now that June is here we’re fully up to speed and ready for some new ideas! Get ready for strawberry season, fruity chutneys to pair with barbecued game and picnics, early summer vegetables, and a salty taste of the seaside. 

May is here and tastes amazing. The asparagus season is here, Jersey Royals are finally available, and the barbecues are out. Life is good! If you want to make sure you don’t miss out on this month’s bounty, read on for our guide to the best of May’s seasonal ingredients.

Now that the clocks have changed and the evenings are longer, it’s time to savour the vibrant flavours of spring. Versatile game lends itself just as well to these quick and fresh meals as it does to hearty feasts so, whatever the weather does in changeable April, our seasonal ideas should steer you through.

What should we be eating this month to make the most of March’s seasonal ingredients? Many game seasons are now closed but there are still plenty of delicious fresh game options to pair with the last of the winter crops and early spring fruit and vegetables.

The most plentiful edible wild bird, woodpigeon is available throughout the year. Its meat is versatile with a lovely wild, gamey flavour.  Here are our tips for cooking wood pigeon and some of our favourite recipes.