Goose is the most traditional choice of poultry for Christmas and is still reared today in much the same way as through the centuries. In small flocks, out in the open on free range, with grass meadows replacing the corn stubble fields.
Growing appetite for goose eggs – have you tried them yet?
Around the country flocks of geese are now in full production to meet the growing demand for goose eggs.
The popularity of goose eggs has been growing in recent years as many more farm shops, delicatessens and even some supermarkets stock them and run promotions around Easter.
So why not enjoy goose eggs for yourself? They're delicious in omelettes, cakes, yorkshire pudding and many other dishes.
You’ll find listed our members who sell them and also supply them by mail order across the country.
As chefs discover the delights of goose eggs, you’ll find them featured on menus at more restaurants and gastropubs nowadays as at The Bakers Arms at Droxford . We’d like to hear from hostelries who are using goose eggs and we’ll feature them on this website.