Great British Game Week
celebrating our ‘field to fork’ ethos
September marks the start of game season on the Harty Estate surrounding The Ferry House. Until January, our chefs process the different types of game from our family shoot, ready to feature on our menus, year-round. It is wild, hyper local (under 2 miles!), high welfare and provides many health benefits.
We want to banish the myth of hanging game for long periods of time to give a ‘fuller’ flavour. Our game is processed on the same day that it is dispatched, guaranteeing freshness and a flavour that tastes as nature intended!
So, to celebrate Great British Game Week (6th-12th November), we thought we’d share a recipe for one of our favourite wild game dishes at the moment – Wild Mallard Wellington.