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BRITISH GOOSE PRODUCERS
Goose on the menu
THE HORSESHOE INN, PEBBLES
Michaelmas was celebrated at The Horseshoe Inn, on Thursday 29th September 2011 with a mouth watering six course gourmet menu with goose as the centrepiece. The dinner was hosted by Judy Goodman of the Award Winning Goodman's Geese. Goose will be on the menu at the Horseshoe Inn most days from Michaelmas until Christmas.
www.horseshoeinn.co.uk
THE TALBOT AT KNIGHTWICK, WORCESTER
Annie Clift at The Talbot at Knightwick, in the Teme Valley, responded to demand two years ago and put Michaelmas goose on the menu for a whole week rather than a single day. “We run our menu like a 19th century farmhouse kitchen,” she says. “That means taking full advantage of food that’s in season and we’ll probably be serving 100 to 150 goose meals during our Michaelmas week.”
www.the-talbot.co.uk
THE BRACE OF PHEASANTS, PLUSH, DORSET
The Brace of Pheasants at Plush introduces goose to the menu at Michaelmas and serves slices of smoked goose on a confit. “This makes a fantastic dish,” says proprietor Phil Bennett. “Each year more of our customers discover what a special treat a goose provides.” The pub restaurant obtains geese from local producer Michael Colman, at Blandford, who also supplies some of London’s top hotels. - www.braceofpheasants.co.uk
THE GORING HOTEL, LONDON
The prestigious Goring Hotel in Grosvenor Gardens serves goose on the menu for a whole week around Michaelmas (September 29). Chef Derek Quelch loves serving goose at this time of the year — he explains: “We started introducing Michaelmas geese five years ago. Within a couple of years goose proved so popular we extended the menu for the week. Michaelmas goose is leaner and particularly tender, with a delicious flavour all of its own. Our customers like it served in the very traditional way with braised red cabbage." With a fresh Michaelmas goose, you know you’re serving a naturally reared and traditional food. - www.thegoring.co.uk
BERRY BROS & RUDD
Award winning wine merchants Berry Bros & Rudd feature Michaelmas goose in a food and wine matching event at their St James Street premises in September. Diners sample pâté de foie gras, roast goose, smoked goose breast, confit of goose legs, goose consommé and even chocolate brownies made from goose eggs — all matched with fine Burgundy wines. The goose is supplied by Dorset farmer Michael Colman who explains how they are produced. - www.bbr.com