Whole grouse with quince jelly
The game season
The Glorious Twelfth of August sees the start of the game season, bringing with it plenty of opportunities to enjoy a wide variety of seasonal meats at their very best, starting with grouse, known as the king of game birds.
Wild game encompasses everything from wild birds such as grouse, partridge and pheasant, to rabbit, hare and various types of deer.
If you are looking for a point of difference in your menu, something low in both fat and cholesterol then game is a delicious, healthy alternative to many other red meats. It is naturally raised, free-range and has distinctive flavours as well as being an economical alternative to other meat products at the height of the season.
Wild game is leaner than farmed counterparts. It is a good source of protein, with about a third fewer calories compared to similar cuts of beef and pork and lower in saturated fat while containing higher amounts of healthy, cholesterol-reducing polyunsaturated fats up to five times that of domesticated meats. Wild game is also a good source of iron, zinc and vitamin B12 and, depending on the type, a great source of antioxidants such as vitamins C and E as well as flavonoids and carotenoids.
Pheasant and venison are no longer reserved for special occasions and dinner parties and their popularity with chefs is growing so you will always be able to find a good selection of game in season, ready for delivery from Aubrey Allen. While the game season may be quite short, the meat can be frozen for convenience and stored in the freezer for later use.
Download our guide to game in season.
Aubrey Allen Chicken
Cotswold White Chicken
- Free living, naturally reared, flavoursome chicken.
- Wonderfully cared for chickens bred with time and space for award winning taste.
- Chickens reared by farmers with generations of understanding.
Robert Caldecott’s commitment to rearing these intensely flavoursome birds in an ethical and timely way meant that we won Free Range Poultry Supplier 2008 with his Cotswold White Chicken.
Robert Caldecott breeds the Cotswold White, a naturally slow grown bird, a derivative of the Rhode Island Red and the White Cornish Game. The eggs are hatched near Burford in the Cotswolds (hence the name), and at 1 day old Robert selects the chicks and takes them to his farm in Worcestershire. The birds then enjoy a wonderful life and are hand selected once passed 64 days old – 16% longer than the standard free range bird. These free living, slowly reared birds who are given space and time (not growth hormones) to develop producing a chicken with flavour and texture not found anywhere else.
Robert Caldecott Turkeys
Our year round Turkey producer Robert Caldecott produces small quantities of top quality rare breed turkeys and we have first refusal on the primary yield. We regularly visit the farm in Worcestershire and take chefs to see the provenance first hand.
Ethically Bred Bronze and White Turkeys
We believe you wont find a better turkey than one of our birds. Our turkeys are produced by an independent, family owned company. The birds are all reared on farms owned or controlled by members of the family and great care and attention to detail is paid to the flocks as they grow. Welfare is a primary consideration. The birds are then processed through the modern EEC licensed factory where particular attention is paid to quality. They have been grown slowly to full maturity and prime condition, not reared intensively. Consequently they are more fully flavoured. Once delivered to Aubrey Allen, the product is stored and cut in our separate poultry area by our specialist poultry butchers.
*Please note, advance notice is required on Bronze birds
Loomswood Farm & Tiddenham English Duck
The welfare of our duck is a priority, for both us and our suppliers. Both Loomswood Farm (Suffolk) and Tiddenham Ducks (Chepstow) hatch their own ducklings and rear them in open environments with natural light, ventilation and fresh straw bedding. The ducks are exclusively cross-bred from strains including Mallard, Aylesbury and Peking to produce unique eating characteristics, rich, gamey flavours and outstanding meat yield (around 20% more breast meat than other duck). Also, the ducks are traditionally dry plucked which means not only do they look better, they shrink less during cooking and have a crisp, flavoursome skin. The duck liver makes an outstanding ingredient for salads, pâtés and casseroles.
Balmoral and Highland Estate Wild Venison
The Balmoral Estate in Royal Deeside has been the Scottish home of the Royal family since 1855 and in the intervening years the Estate has been carefully developed and managed to provide habitats which support a diverse range of flora and wildlife. To conserve the delicate natural ecology of the Estate, the population of wild red deer is carefully managed in accordance with the Deer (Scotland) Act 1996. Venison from Wild Scottish Deer (culled during the stalking season as part of the species conservation, control and management) is taken from the hills and hung in the Balmoral Game Larders before being collected for dispatch to Aubrey Allen. Balmoral Estate Wild Scottish Venison retains the distinctive flavour you would expect from animals which have foraged in the natural environment of the rugged uplands of Royal Deeside and is a naturally lean meat, low in fat, low in cholesterol and an important source of iron, protein and vitamins.