The great winter feast treat

• whole free range goose
• free range goose portions
• free range goose crowns
• goose fat (fresh and rendered)

It’s hard to think of roast goose without picturing tables laden with winter feasts and ancient Christmas festivals.

The custom once was that the first goose of the season was eaten at Michaelmas (September 29) the Feast of St Michael and All Angels. Legend has it that Queen Elizabeth I was eating a Michaelmas goose when she heard about the defeat of the Spanish Armada. Her decree was that roast goose should always be eaten on that day.

We rear our Gressingham geese from May through to January each year in small free range flocks on selected farms in Norfolk and Suffolk.

All our free range geese are fed on a wheat–based ration supplemented with minerals and vitamins but containing no growth enhancers or antibiotics.

All Gressingham geese are dry plucked – a preparation method which gives the product an attractive appearance, a longer shelf life, and prevents water loss during cooking, thereby reducing shrinkage.

We also produce the Norfolk Button Farm Goose, a firm favourite in wholesale and catering.