Three-Bird Roast: Eat Like Royalty

It’s a well-known fact that Christmas is the time for overindulging. Go on, have a few extra gourmet truffles or another glass of organic wine, it’s been a turbulent year and you’ve earned it. 

So, why skimp when it comes to the pinnacle of your Christmas feasting; the infamous centrepiece? Instead of confining yourself to an organic turkey, organic duck, or wild pheasant, opt for our Luxury Three Bird Roast and combine all three.

A Luxurious History

There were suggestions that Cajun chef Paul Prudhomme was to thank for the dish after his frequent bird combination antics in 1970s Louisiana. However, with tales of palace chefs from France stuffing up to 17 birds together to impress their royal masters in the eighteenth century, it is doubtful that Prudhomme pioneered the technique. Historians suggest that multi-bird roasts were also rife in stately homes during the Tudor period of ancient Britain as a culinary symbol of the owner’s wealth.

Queen Victoria is also said to have been a fan of the abundant dish, with it often taking its coveted place in the centre of her grand feasts. So, it is unsurprising that the feast is often considered a grand choice for the most special occasions. So, bring your loved ones together this Christmas and enjoy each other’s company in style. 

Expertly Prepared For You

Each of our three-bird roasts is prepared by our traditionally-trained butchers in our very own ethical farm butchery. The centrepiece is butchered to order, meaning it is imperative that you order at least one week before your Christmas delivery date, although we strongly suggest purchasing yours now! Our friends in the butchery take their time with the preparation, painstakingly boning, rolling and stuffing each bird inside each other before blanketing in streaky bacon for an added crunch that locks moistness inside the turkey breast.

All three of our selected birds are raised according to the highest standards. Carefully reared on organic homegrown cereals and given free rein of extensive pastures, our turkeys grow plump the way nature intended. The exact same can be said for our organic Devonshire ducks, raised by our trusted friend Ross and we find that they make a rich, juicy addition to the final product. Our roast would not be complete without our wild pheasants. Sourced from the finest UK game estates, the complex, slightly smokey flavour that this meat provides caps off our three-bird roast perfectly.