Partridge with Moroccan Spices and Roasted Root Vegetables

Serves : 6

This a delicious warming winter recipe for Partridge.

Roast Pheasant with Ricotta and Parma Ham

Serves : 4

A wonderful tasty take on a roast Pheasant

Game Pate

Serves : 10

Delicious Game Pate, perfect for a buffet.

Kid chops with tomatoes and olives

Serves : 4

By Hugh Fearnley Whitingstall A lovely way to enjoy tender young kid chops – I usually use the small chops or cutlets from the front of the animal, but use larger chump chops if you prefer.

Slow Braised Shoulder of Mutton

Serves :

Slow braised shoulder of mutton by Mike Robinson

Boned and rolled leg of Herdwick Lamb with Lemon and Thyme

Serves : 8-10

This is our recipe of the month, beautifully seasonal and extra special!

Pickled Red Cabbage

Serves :

Mike Beaty's Pickled Red Cabbage, Head Chef at The WilsonsArms at Torver. This can be made the day before, and will keep for 3-4 months in the fridge. Perfect with his Cumbrian Tattie Hot Pot!

Asian glazed steaks

Serves : Feeds: 4

Beef in a flash

Serves : Serves 2


Based in the heart of the Lake District

YEW TREE FARM, Coniston, Cumbria, LA21 8DP|Telephone: 015394 41433 | 07753 957150|Email: [email protected]