Last month we were delighted to chat with the lovely Lucianne Allen from Aubrey Allen. As the supplier of meat to The Kitchen in Farnborough, Aubrey Allen are an amazing award winning butchers, crowned the best in Europe by The European Butchery Competition and who have also been granted the Royal Warrant by Appointment to Her Majesty The Queen.
Those who know The Kitchen, know that we are conscientious and passionate about where our food comes from – sourcing locally, eating seasonally and buying ethically, with much of our produce being home grown in our very own Kitchen Garden! Aubrey Allen share our views, with a philosophy to always source the very best ethically cared for meat, and that commitment has won them the National Meat Buyer of the Year award for ‘Ethical Sourcing and Animal Welfare’, amongst a wealth of other awards adorning their walls, the most recent one being butcher Dan Turley winning Bronze representing England at World Butchery Skills Competition this November. Congratulations Dan! We are hugely privileged to have Aubrey Allen on our doorstep and we are proud to call them friends as well as suppliers.
This Winter we are serving a selection of seasonal meats on our menu including the wonderful Goose Pie served with Cranberry and Leeks, Goose Fat Potatoes and Winter Greens. Goose is a traditional festive offering being a Christmas staple over 100 years ago and it is now making an impressive comeback! We talked to Lucy about the provenance of their Gressingham Geese, which are farmed free range in East Anglia and are naturally reared, grazing on grass from early Summer until Autumn. It’s fantastic that we are both passionate about the importance of ethical farming and knowing where your food comes from. We are also delighted that Lucy shared a traditional recipe that her grandfather Aubrey Allen, founder of Aubrey Allen, enjoyed cooking.
Traditional Roast Goose
Preheat oven to 190oC, Fan 170oC, Gas Mark 5.
Remove giblets etc and any spare fat from inside cavity.
Use the spare fat to spread over the legs of the goose.
Stuff the neck cavity with your chosen stuffing.
Prick the skin and rub salt and pepper over it, then brush with cooking oil or butter.
Place the goose on a rack or crumpled foil in the meat tin, breast side up. Do not cover. Cook in the centre of a preheated oven for 30 minutes per kilo plus 30 minutes. That’s around 2 hours 45 minutes for a 4.5kg goose or 3 hours 15 minutes for a 5.4kg goose. Allow 20 minutes extra per 500g of stuffing. After the first hour, thoroughly baste the goose with its fat. When the cooking time’s up, lift the goose on to a carving dish, cover with foil and rest for 20 minutes before carving. This retains more of the juices for a more succulent meat.
Save the fat for roast potatoes or for basting other meats. Goose fat is low in saturates and high in poly-unsaturates and mono-unsaturates. It can be stored in the deep freeze and used to make top quality pastry.
Our Approach at The Kitchen
We are delighted that our seasonal menu is receiving so much praise. We like to serve traditional British food with an innovative approach – when was the last time you enjoyed a Salmon Confit served with Cotswold Gin and Tonic Jelly and Pink Grapefruit Jelly? Our Seasonal menu is full of foody delights including Warwickshire Pheasant Pate with Saffron, Perry and Pear Chutney served with Toast, and the wonderful Kitchen Fish Cakes with Chips, Spinach and Tartare Sauce. And don’t forget those lovely Warm Doughnuts with plum jam and chocolate sauce….. to-die-for.