Displaying items by tag: Partridge

The Bake Off'ers were on game pies this week and some of them (the pies) looked amazing. We don't eat enough game in this country even though you can see Muntjac deer, and dazed looking pheasants pre-shooting season, on nearly every corner here in Suffolk. Here's a young man who sells local venison and can even help you learn how to butcher a deer (in case you run one over...)

Gor blimey, a trip to the East End last night culminated with a meal under Hoxton station rail arches at Beagle. A restaurant that only opened this year with two rooms - bar and  restaurant - both big and noisy. We liked the interesting menu and high quality ingredients used in all of their dishes but their service was some of the best we have experienced; very knowledgeable, very friendly and unpatronising young staff - who are clearly having everything explained to them in the kitchen and probably tasting most of it too - hooray! Mutton was served pink with a plate full of runner beans and anchovy.  The Essex Bird in the picture (from Radwinter Wild Game) is partridge, with Jerusalem artichokes and watercress. It's still early in the season for partridge so wait a little longer for the weather to get cold, then they will have a nice layer of fat to make the meat more tender.