At this time of year it’s nice to think of cooking game outdoors on the barbecue but with our unreliable British weather outdoor cooking isn’t always practical. We like to use game, such as pheasant or partridge breast in summer salads. You could take any chicken salad recipe and replace it with pheasant or partridge which has a greater depth of flavour...

We’ve worked closely with our friends at Sutton Hoo Chickens for many years and their chicken is always popular with our customers for good reason.

Think game is just for autumn and winter? Think again! There’s plenty of delicious fresh game available throughout the year – and we know no better way to spend a summer evening than cooking wild meat outdoors on the barbecue...  

We were thrilled to be shortlisted for the Suffolk Food & Drink Awards this spring! In such a food rich county as Suffolk the competition is tough. The annual awards celebrate the inspired individuals and businesses that work hard to bring great produce to our plates and glasses, and illustrate just how important the food and drink sector is to Suffolk’s economy....

Wild rabbit is one of the tastiest and most abundant game meats there is - the phrase ‘breed like rabbits' isn’t unfounded! Along with pigeon it’s the enemy of farmers and rural gardeners for the damage it does to crops and young plants and is regularly culled so we should eat more of it!..

Cooking venison needn't be a treat but it is always delicious! And don't be put off by thinking it's difficult to cook - it's a lovely meat to cook and really easy to handle.  Here are our tips for cooking venison and some of our favourite recipes to try.

We’ve recently started selling a range of farmed meat through our web site sourced from local farms we know and trust. Our aim was to make it easy for our customers to use our web site as a one-stop-shop for quality and ethically produced meat.  One such local supplier is Blythburgh Free Range Pork, a family business based close to the Suffolk coast near Southwold...

Last autumn we launched the Pantry selling delicious rubs, relishes and other great accompaniments to go with game. We thought you'd like to know more about the people producing these delicious products so we're started by talking to Charli Elphinsonstone founder of Cambridgeshire-based, Chazwinkle's...

The pheasant season comes to a close in just a few weeks on February 1st so now is is the time to make the most of the of the bird.  Pheasants are perfect for pot-roasting, casseroling or braising.

Eating game is a bit of a treat and deserves a good wine to go with it. Expertly hung game meats develop complex aromas and flavours.  Pairing the right wine with these flavours can be part art and part science, but a few simple rules can help to guide you to a perfect match...

We're giving you the chance to win a Suffolk BBQ box containing a selection of delicious game products, free range Sutton Hoo chicken and the best BBQ sauces on the land (in our humble opinion!)...



There's no reason to confine game to winter cooking! Venison and wild boar are available and excellent cooked on the barbecue. Smaller game like rabbit and pheasant freezes really well and we can supply it throughout the year. The smokey flavours will really enhance the meat and there are plenty of great recipes out there so get barbecuing now!..

We’re thrilled to hold the be one of a few small businesses to hold the Suffolk Carbon Charter which recognises that we take our carbon impact seriously.  Following an assessment in March, the Suffolk Carbon Charter panel approved the Wild Meat Company for accreditation to the Carbon Charter at Bronze Level...