Welcome to the British Goose website - your window on the goose world.
Where to order and buy your Christmas goose, Michaelmas goose or in season goose eggs….. how to cook, recipes, tradition and much more.
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.
'Eat a goose on Michaelmas Day - Want not for money all the year'
For centuries Michaelmas – September 29 except in Suffolk October 4 and Norfolk 11 - was an important date in the calendar. It was traditionally one of the four ‘quarter days’ when rents were due or tenancies begun. The date also marked the start of the next farming year when farms changed hands. Today the expression ‘Michaelmas term’ is still used in university and legal circles.
But it was eating a Michaelmas goose that became an important custom, as Jane Austen recounts in 1813. It seems that eating a Michael goose with her wealthy brother in Kent may have helped bring good fortune to the sale of her new novel Pride and Prejudice.
Today more geese are again being produced for Michaelmas – available at farm shops, selected butchers, farmers’ markets and direct from our members – and more restaurants and gastro-pubs are introducing this feast to the early autumn menu.
Pub reborn to feature quaint village custom
In the village of Croxton Kerrial The Geese & Fountain - reopened under the new name. more.....