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.
Revive a tradition at Michaelmas
Goose has been associated with Michaelmas for centuries. September 29 is one of the ancient quarter days when rents were paid. It marks the start of the traditional farming year and of the autumn term at top UK universities. Dining on goose on Michaelmas Day is reputed to bring financial good fortune – as Jane Austen recounted more than 200 years ahead of the success of Pride and Prejudice. Around the country a number of our members are now producing geese for restaurants reviving this tradition by serving roast goose for Michaelmas – and we’d like to hear from chefs who’ll be putting this on the menu.
Goosnargh becomes centre of goose world in September
The family business of Johnson & Swarbrick at Goosnarth, near Preston, Lancashire, hosted the annual farm visit of British Goose Producers on Thursday September 21. 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.