As in previous years we aim to make Christmas as trouble free as possible. We have once again extended the range of products available for Christmas and New Year.

 All our poultry is produced on British farms, sourced from small producers who use traditional methods in rearing their birds with the welfare of the bird paramount. The birds are reared in small flocks and availability is always limited. With this in mind we strongly advise that you order any poultry as soon as possible. We are giving away 100 re-usable Kelly Bronze Roasting thermometers with the first100 Kelly Bronze Turkeys ordered.

 New for this year is the Kelly Bronze Turkey Roast, a boneless Kelly Bronze, stuffed with a Gressingham duck and a brace of boneless pheasants all combined with lashings of goose, pork and cranberry stuffing.

We regret that orders cannot be accepted by email. If possible come to the shop or telephone 0151 666 1842.

 Happy Christmas,

 Simon, Nigel, Peter and Pat

Also be sure to take a look at the new Birkenhead Market website

Kelly Bronze Turkeys

These turkeys come highly recommended by top chefs and food writers including Nigella and Delia.

The unique texture and taste is achieved by rearing the birds slowly. They are fed on a feed free from antibiotics, drugs and growth promoters. They are Raised Free-range from 5 weeks until maturity at 6 months. When ready they are hand plucked then hung in the old fashioned way.

Kelly Bronze also produce breasts joints, ideal for a small number of people.

Free range Geese

Our Geese are specially reared in Warwickshire. Hatched in early spring, farmer Ole Gronning ensures they spend their life free range, able to roam fields and feed on grass and corn. The geese are dry plucked by hand leaving the skin and hard yellow fat dry.

Three Bird Roast

Our unique speciality! We bone a free range goose and stuff it with a brace of pheasants, a boned guinea fowl and generous amounts of Kelly Bronze Turkey, pork and apple sausage meat. The roast makes an interesting change from the usual bird or meat joint and is simple to carve. Full cooking instructions are included with a roasting thermometer.

Christmas Capons

These are large chickens grown to maturity on a cereal diet. They can reach the size of a small turkey, whilst retaining the moist texture and natural flavours for which chickens were once noted for.

Wild Venison

Our deer is sourced from the Scottish Highlands. The deer graze wild on the heather and berries on the higher landscape and on lush green pasture on lower ground. The venison is butchered in the French style, which involves removing the connective tissue, leaving seamless joints and more unusual cuts that require little or no marinating.

Game Birds

We source pheasants, Mallards and Partridge from shoots in North Wales and the Scottish Highlands. Due to new legislation we no longer prepare our own birds, but purchase them from specialist dealers.

Salmon and Smoked Salmon

As usual our salmon is from Loch Duart, free from Growth promoters, anti biotics, hormones and chemical colourings.

The salmon are reared in lower stocking densities than industry standards and is accredited by the R.S.P.C.A. ‘Freedom Food’ scheme.

Our smoked salmon from ‘Loch Fyne’ is produced using Loch Duart salmon, giving in our considered opinion the finest smoked salmon.