Goose is the most traditional choice of poultry for Christmas and is still reared today in much the same way as through the centuries. In small flocks, out in the open on free range, with grass meadows replacing the corn stubble fields.
Growing appetite for goose eggs – have you tried them yet?
Around the country flocks of geese are now coming into lay. This year many flocks started laying earlier than the traditional normal first egg on February 14 - Valentine’s Day. Geese carry on laying until mid summer.
The popularity of goose eggs has been growing in recent years as more farm shops, delicatessens and even some supermarkets make them available. You’ll see them being promoted around Easter time which is late this year in mid April.
So why not enjoy goose eggs for yourselves before then? You’ll find listed our members who sell them and also supply them by mail order across the country.
As chefs discover the delights of goose eggs, you’ll find them featured on menus at more restaurants and gastropubs nowadays. We’d like to hear from hostelries who are using goose eggs and we’ll feature them on this website.