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Wild Meat Company

The Wild Meat Company Ltd was established in 1999 in Suffolk by Robert Gooch and Paul Denny with the aim of taking the muck and mystery out of buying, preparing and eating game.

The game is collected or delivered to their cold store (held at a temperature of between 0 and + 4 degrees C) where it is hung for between three to seven days. It is then processed through our preparation, cutting and packing rooms to order.

 

Endorsed by some of the top chefs The Wild Meat Company is featured in both books listed below for the supplying of prepared wild game meat.
Rick Stein – Guide to food heroes

In this 2nd edition of the companion volume to the “Food Heroes” TV series, Rick Stein has updated and added to his directory of the best food producers, suppliers and retailers in Great Britain and Ireland. The criteria for entry is based on the quality of the produce, assessed by personal testing and experience. The book sets out to encourage readers to explore the small-scale side of food production. With over 2000 entries divided into nine chapters by food type, the suppliers are arranged alphabetically within each chapter by location. Entries show whether suppliers offer direct sales, mail order or internet service and those using local ingredients or traditional methods will be highlighted along with any special awards or accreditations. This is a very personal selection from one of Britain’s most trusted authorities on food.
The River Cottage Meat BookAs you would expect from the quirky and strong-minded Hugh Fearnley-Whittingstall, The River Cottage Meat Book is a quirky and strong-minded book. This arm-straining volume (weighing in at an impressive and well illustrated 543 pages) is quite the most ambitious volume yet by an author who absolutely refuses to be categorised. Is he a cookery writer? An expert on the sociology and history of food? An eccentric TV personality? Actually, of course, he’s all three (and more); and all of his various skills find expression in this, his magnum opus
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