Eating wild game is really as close to eating meat in a sustainable way as you can get these days. We love to support local shoots and farmers when it comes to buying game. There are several East Suffolk shoots we like to use, and we try and choose estates where there are as many foraging opportunities as possible with a good mix of woodland and natural pasture.
In season (generally October to early March) we like to offer where possible: pheasant, partridge, hare, wild fallow deer, guinea fowl.
We love locally shot wild venison too – it is delicious and lean and very easy to cook. Come in for our very good venison burgers or our venison bangers – these sausages taste great cooked in a pot with red wine, a bay leaf and juniper berries. Serve with mash.