Recipes

This is our go-to recipe for all sorts of game. You can use it as a cure for duck legs, pork collar or guinea fowl. Just rub into the flesh and leave overnight, before you confit in duck fat. Or you can use it as a seasoning, just sprinkle on or rub into the flesh before cooking. Once made it can be kept in a refrigerated airtight container for several weeks. This game spice is used in our fabulous pheasant in a bag recipe.

To celebrate the launch of Happy Hour at BB we’re letting you in on our favourite espresso martini recipe! Shake it up at home, or join us from 5pm-7pm to enjoy two for the price of one.

With the festive season coming to a close and the cold weather upon us, we’re sharing one of Raymond’s favourite winter dishes which will warm you from the inside out. Watch our video below: