FESTIVE FEATURE


CRAFTBUTCHER l OCTOBER 2017 13


NEVER A BETTER TIME TO CHOOSE A GOOSE FOR CHRISTMAS


and typically remain on pasture until brought into the farmyard to finish on a wheat-based diet later in the autumn. “We killed a few for


John Franklin


IT looks like being a great year to choose a goose for Christmas with the most traditional of festive fowl benefiting from the luxuriant growth of grass through the summer. “Coming into October, the


geese are looking fantastic this year grazing on the flush of grass continuing into the autumn,” said John Franklin, the Bedfordshire farmer who is chairman of British Goose Producers (BGP). “It’s true to say that geese have enjoyed the rain more than anyone else this year!” Geese are one species of


poultry which can derive real nourishment from grazing


the end of September for customers keeping up the custom of eating a goose on Michaelmas Day and these birds finished extremely well. “With two


months more for the rest, the geese will certainly be in good shape for the Christmas dinner tables - and provide a great treat for festive meals or dinner parties around this time.” Demand for goose


are only hatched in the spring and so are only available to purchase fresh during the autumn. “Goose provides a fantastic


centerpiece for dinner table with a wonderful ‘wow’ factor,” adds John Franklin, who farms at Torncote near Sandy, and supplies local butchers as well as his own farm shop.


and parsnips.” Prices for geese this year


are likely to be around two percent higher to reflect higher production costs, in particular for feed and labour where the lower value of the pound is affecting seasonal workers from EU countries. Butchers should contact


their local suppliers early to make sure they can meet demand. Tey can also find details of other suppliers through the BGP website which can be found on www.geese.cc Te website provides a


Nicola Chapman, of Carr Farm, Burgh St Peter, East Anglia, with her flock of geese


“A 5kg (11 lb) oven ready


continues to increase – not surprising as it appeals to those seeking something different for the most special meal of the year. Goslings


goose will serve eight people with delicious, crispy, moist tender meat that’s a lot darker in colour than a turkey. And, of course, goose fat is ideal to cook fantastic roast potatoes


full shop window on the goose world, with lots of information about the tradition of the product and essential advice on cooking and serving the festive meal. And on how to make delicious recipes based on any goose leſt over from Christmas Day. Te BGP also produces


a recipe leaflet which can be obtained from your local supplier – or by email to anne@bhrcommunications. co.uk or call 01508 536041. n


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