"I apply over 25 years’ experience working with livestock to bringing healthy, naturally-reared, delicious meat and poultry to your table."

Jennie Wisher specialises in sourcing and personally delivering a wide selection of organic and free-range, additive-free meat and poultry across Surrey and Sussex. We believe the secret to providing you with superb-tasting and healthy meat is to start with old-fashioned breeds, rear them kindly and with respect, and allow them to reach maturity naturally

Our assured farm partners

As nature intended

Our organic and free-range meat is sourced from a hand-picked selection of farms in Surrey, Sussex, Oxfordshire and the Scottish Highlands, with whom we have trusted relationships. They all share our commitment to providing the highest standards of animal welfare and quality meat, cut to order.

All our organic and free-range meat is seasonally available, in tune with the rhythms of nature, rather than guaranteed, year-round, off-the-shelf availability. Once tasted, we’re sure you’ll agree that it’s worth the wait!

Healthier as well as tastier

There is considerable evidence that traditional rearing and a natural diet combine to produce meat that is not only delicious, but nutritionally superior. Grass-fed meat is particularly rich in essential Omega 3 that cannot be produced by the human body. It's vital for healthy metabolism and brain function, as well as helping to prevent conditions such as heart disease and high blood pressure.

High quality, healthy meat doesn’t have to come at the expense of convenience: cut to your specification, we’ll bring it direct to your door, within a delivery radius straddling Surrey and Sussex. We’re proud of the relationships we have with our long-standing customers who appreciate the truly personal touch.

The personal touch

Order early for guaranteed availability of Christmas fayre

Order now

Ordering your Christmas fayre

The cut-off date for Christmas orders is 30th November 2016.

Simply phone or email to place your order for Christmas birds and beef joints, plus any sundries such as sausagemeat and goose fat. If you aren't sure what size bird to order, we'll be happy to advise.

Christmas orders are available for collection only from Drydown Farm on 23rd December 2016. You'll be assured of a warm welcome, with mulled wine and mince pies.

Drydown Farm

Hound House Road

Shere

Guildford

Surrey GU5 9JG

Get Directions

It's easy to roast a goose to perfection

The festive season presents a wonderful opportunity to share and enjoy a traditional meal with family and friends. If you've never tried goose, you'll find it's naturally juicy, and the fat is a wonderful byproduct that is prized by top chefs for making delicious, crispy roast potatoes.

Preparation

As soon as possible after you’ve collected your goose, remove all packaging and store in the refrigerator. The giblets will come vacuum-packed and should also be stored in the refrigerator.

On the day, remove the goose from the fridge, remove the trussing band, and leave to stand for 2 hours before cooking. We recommend that you don't stuff the cavity, as this may prevent the goose from cooking evenly, but you may choose to put an apple, citrus fruit or peeled onion inside.

Sprinkle the goose with salt and pepper, and place on a rack inside a deep roasting pan without foil. Place in a pre-heated oven at 180ºC/350ºF, Gas Mark 4.

Suggested cooking times

4kg - 2 hrs 10 mins 5kg - 2 hrs 45 mins
6kg - 3 hrs 20 mins 7kg - 3 hrs 55 mins

Cooking

Allow approximately 35 minutes per kg for cooking. The delicate texture of the goose is easily spoiled by over-cooking. As individual oven temperatures vary, test the bird between two-thirds to three-quarters through the cooking time. If you are using a meat thermometer, you should aim to achieve an internal temperature throughout of 70 degrees centigrade.

Prick the breast and thigh and if the juices run clear, the goose is cooked and should be removed from the oven to rest prior to carving. If the juices are still pink, return to the oven for the remaining cooking time and test again.

During cooking, drain off the excess fat and use for roast potatoes. Any leftover fat will keep beautifully in the fridge. Don't forget, goose giblets make a wonderful base for your gravy, and the carcass can be simmered with whatever vegetables or herbs you have to hand to make a delicious stock.

Carving made easy

Hold the leg by the end 'knuckle', cut close to the body and twist off.
Carve the leg meat from the bone.
To slice off the breast meat, start from the outside working to the breast bone in the middle and repeat on the other side.
Alternatively, remove each breast whole, and carve diagonally into thick, juicy slices.