Award-winning Venison & Wild Game

Game
Our award winning venison and a wide range of wild game are now in season. Cowdray wild fallow deer are naturally managed in the Estate's woods. Our venison loin fillet has recently been awarded the top 3 gold stars in the Great Taste Awards 2011 - 2012 We regularly stock local pheasants, patridge and rabbits and with a little notice we are able to source whatever else is in season.

Beef
Our beef comes from Hereford, Sussex & Belgian Blue crosses, organically reared at Cowdray Home Farms for 30 months & matured for 5 weeks to ensure exceptional tenderness and flavour. Our Rib of Beef has just been awarded a Gold Star in the Great Taste Awards 2011-2012.

Lamb
Cowdray lamb comes from Lleyn sheep that graze at the foot of the South Downs on the Estate. Our Lamb Shoulder has also been awarded a Gold Star in the Great Taste Awards 2011-2012.

Rose Veal
Our rose veal is a welfare-friendly alternative to white veal. The calves are kept to the highest standards of welfare in open barns with plenty of natural light and have access to forage, as well as milk.

Pork
We use traditionally reared free-range pork from Great Garnettts farm, which is committed to stockmanship, welfare and animal husbandry of the highest standards and which has again won a Great Taste Gold Star Award for the forth year in a row. Old Spot Pork from the Cowdray Model Farm is used when available with the first of our own dry cured hams available in the not too distant future.

Chickens
SUSSEX FOWL (Mainly white with black neck, wing & tail tips)
The Sussex Fowl which has a page of its own as it is the local breed of these parts and has a long and glittering history. A real farmyard bird that is light boned and not heavily fleshed. This is the ultimate chicken which is equal to the best in the world, a minimum of 24 weeks at slaughter which is 4 times as long as a shed bird, twice as long as an organic bird. Fed a lot of fine Sussex oats the taste and texture are as good as any Bresse.
Bookland White are negotiating with the European Authorities for a PGA (Protected Geographical Area) for this breed. A slow roaster or pot roaster you cannot hurry these birds but the wait is well worth it!!
BLACK LEG (Black feathers and legs, naked neck)
A wonderful bird that cooks more easily than the Sussex but carries almost as much flavour. The skin is delicate and the fat sparse in distinct deposits. 18 weeks at slaughter a very flighty bird that has to be caught at night to keep them calm.

Our Sausages
are handmade onsite in small batches, with no artificial additives or preservatives, using traditional methods and select cuts of the finest free-range pork, beef, lamb, venison and wild boar, blended with breadcrumbs from our bakery and hand crushed herbs and spices.



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