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.
Calling all restaurants
Goose provides a wonderful opportunity for seasonal meals during the autumn. Not only as roast goose for mains but it can be served in a variety of ways as a starter. Why not try serving smoked goose? When our member Nicola Chapman took this to food festivals in East Anglia, she sold out in 30 minutes!
Surprises all round at Murton
County Durham member Judith Dryden hosted 40 farmers on a ‘busmen’s holiday’ at Murton Moor Farm. The geese – seen enjoying their morning feed - ‘were surprised to see the strangers and made a lot of noise,’ recalls Judith. For her part she was surprised to see among the visitors David Richardson, a Farmers Weekly correspondent.
Goosnargh becomes centre of goose world
The family business of Johnson & Swarbrick at Goosnargh, near Preston, Lancashire, hosted the annual farm visit of British Goose Producers. They are best known for their ducks and corn-fed chicken with a reputation among some top chefs. They began rearing geese 10 years ago and have also become one of the leading suppliers of goose feathers and down for high quality pillows and duvets.