Goose

Which wine with goose?

“A powerful red from southern Italy or one of the great wines from Languedoc-Roussillon southern France. A rich Australian or Argentinian red. Or a rich white like a New Zealand Viognier.”

—Shami Gill, Wattisfield Wines. Three doors from us. Open now until 7pm.

Ballontines:

Geese are suitable in a ballontine – multi‑bird (three birds of your choice) roasts made to order.

Free range. Locally reared. Traditionally prepared.

Reared in Attleborough, Norfolk, twenty miles from us. Free to roam day and night (truly free range) in their natural environment of grassland. No factory farming.

Grown to full maturity. This gives the goose a fuller flavour and a natural covering of fat; excellent for the perfect goose roast.

Slaughtered on farm in Attleborough and dry plucked. Hung for at least ten days, further enhancing flavour and tenderness.

Goose remains a traditional celebration bird.

Food miles

The full distance our geese travel from their source to our shop:

Produced and supplied by Great Grove Poultry, Attleborough, Norfolk NR17 1BS.