The Old Country Kitchen

All our sheep are born and reared on our herb rich, Hampshire chalkland pastures. They are grass-fed, high welfare and grown slowly until they reach maturity naturally. Because our sheep have a natural life outdoors year round, they produce fantastically succulent, well-marbled meat that is bursting with flavour.

We do offer lamb, however we prefer to bring our sheep on as hogget (a sheep between 1-2 years old). While retaining the tender texture and flavour of lamb, a hogget carcass is almost twice the size, and the extra time on pasture develops a much better fat to meat ratio.

“Farm to fork, locally sourced, grass fed, low footprint quality animal. Had our cutlets with minted peas and organic baby potatoes. Pink in the middle, tender and flavourful but not too much. Right in the middle. - perfect!” - Half Hogget Box

In a time when many meats are intensively reared, deer are still free to roam and feed naturally. Venison is not only a healthy, lean and tender meat which is packed full of flavour, it's also a sustainable, natural source of food.

Our wild venison is sourced from estates and farms across the Test Valley, and is all humanely shot with lead-free ammunition. By buying wild venison, you are directly supporting the balance and maintenance of our British wildlife and habitat.

“The venison from the Old Country Kitchen ticks every box. It’s reassuring to know it's always locally sourced and fully traceable from field to fork. Every cut we've purchased has been absolutely delicious with no waste. First class results every time!” - Butchers Cuts

The game industry plays a fundamental role in the UKs conservation work. Which is why our Gamekeepers are often called the unsung guardians of the British countryside. Their game birds are wild, natural, hormone additive free, healthy, tasty and easy to cook.

“Preparing and cooking game was a daunting thought for me. The Old Country Kitchen were so helpful recommending what to try, along with some simple recipes. I wish I'd tried this natural, local, free range British meat sooner!” - Diced Pheasant, Whole Pigeon Breasts

Line caught in the gin clear chalk waters of Southern England, the quality of our trout is directly related to the purity of the water. We offer a small range of products, our most popular being our hand sliced cold-smoked trout; which is smoked fresh from the river for 12 hours over Oak Wood Dust.

“We highly recommend the locally sourced oak smoked and whisky smoked trout. Full of flavour yet delicate, this trout is far superior in taste and value compared to other brands.” - Cold Smoked Trout