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The Glorious 12th - A taste of game




A Taste of Game 


We are getting closer to the start of the game season and over the coming months we will be preparing a broad selection of game meats for the specials board. This week will see the start of the grouse season – the Glorious Twelfth. We hope to bring grouse to the kitchen, however there maybe some delay as the warm weather has decimated many of the moors. September and October will bring pheasant and partridge along with duck to the special menu. Our chef’s are currently working on a wide range of mouth watering recipes using only the finest fresh herbs and berries. Venison will also feature over the coming months – particular favourites being pies, sausages, burgers and pan seared loin. Our game is sourced from a number of estates around the country in particular Lonsdale in Cumbria, Lothian Estate on the Scottish Borders, and Hexham forests. We look forward to bringing these healthy recipes to the Waggon and Horses. 

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