Our traditional free-range geese grow slowly through the summer and autumn, grazing on short, juicy grass. They are free to roam across the field from morning to dusk, returning to the safety of the barn for their supper of home-grown wheat & oats. Customers order via our ordering page or by telephone & collect on the 2 days before Christmas from our farm or one of our North East collection points.

How to cook goose


They are processed on our own farm, using traditional hand plucking. No chemical additives are used, and all the modern hygiene regulations are strictly followed. The result is a rich dark meat, full of flavour. Delicious with Bramley apple sauce and roast potatoes cooked in goose fat.

The product you take home is ready for the oven. We provide helpful cooking instructions and recipe suggestions. The giblets and goose fat are accompanied by fresh sage from Judith’s garden. Judith is involved from day one to the handing over of the goose for the customer. Personal contact for ordering – Judith is happy to advise on size requirements and cooking tips.