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Potted What?

Potted-Game. Fur, feathers and scales. Wild animals.


We have cooked in Swiss chalets, French chateaux, Mayfair mansions and Scottish castles, and what have we learned is game is seriously underrated and – to the uninitiated – it can be a little intimidating, too.

We have seized on the growing availability of game and combined it with over 25 years of top-flight cooking experience to come up with our first range of products. We hope you will find our little pots delicious, of course, but we also hope that we can do our part by putting native British game back on the table.

Whatted game?

It is a contemporary twist on an age-old idea. Potting - preserving in butter - has been used in British cuisine for hundreds of years. Not only does the butter preserve the meat but it also seals in the flavours and provides a rich, silky finish.

Our seasonally sourced game can be served on any warm crusty bread, melba toast or just straight toast to make the ultimated snack, sophisticated starter or why not try on biscuits as nibbles with pre-dinner drinks!  We also like them in baked potatoes or through pasta with some fresh herbs thrown in for good measure!

What?

We think that our recipes are original without being quirky, and refined without being pretentious:

  • *Potted pheasant with roasted hazel nuts and smoked bacon
  • *Potted wood pigeon with walnuts and ginger
  • *Potted trout with lemon zest and spices
  • *Potted partridge with apricots and cashew nuts
  • *Potted crayfish with cayenne pepper and mace
  • *Potted rabbit with cider and English mustard

Each 65g serving comes in its individual pot, so all you will need to do is find a plate, a knife, a piece of toast and perhaps a slice of lemon (the one in that G&T you’re drinking will do).