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As seen on The Hairy Bikers


Our Potted Venison with garlic and black pepper has won 1 gold star



 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.

But, in order to spare you the trouble of picking and plucking, seasoning and skinning, broiling and carving, we decided to do all the hard work by potting a wide range of unusual fish, and meats – making an easy-to-eat and original starter or snack.

Whatted game?

It is a contemporary twist on an age-old idea. Potting - preserving in butter - is experiencing a renaissance in British kitchens. 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 ultimate 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.


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

  • *Potted wild boar with smoked ham hock and sherry
  • *Potted pheasant with roasted hazel nuts and smoked bacon
  • *Potted Venison with garlic and black pepper
  • *Potted Duck with fennel

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 and enjoy (the one in that G&T you’re drinking will do).