Richardsons of Woodthorpe is Game-to-Eat’s Butcher of the Month for February. Award-winning butcher, Martin Richardson, supplies a good selection of game to keep up with demand, and makes his own game pies throughout the season. A keen cook himself, Martin passes on his knowhow and recipe ideas to his customers.

Butcher of the month February 2010

Richardsons of Woodthorpe
55-57 Moorcroft Road, York, North Yorkshire, YO24 2RQ
Tel/Fax: 01904 707876
Website: richardsonsofwoodthorpe.co.uk
Email: Richardsons of Woodthorpe

Q&A –

1. What type/cuts of game do you sell? What tends to be the most popular
    venison, partridge, pheasant?
   We sell pheasant, partridge, woodcock, venison, pigeon, rabbit and hare.
   All these are very popular and we have a weekly supply of all birds and rabbit. Our venison is always wild, we sell roe mostly and fallow where possible.


2. Is game a popular choice with consumers - do you get a demand for it when then season begins?
   Yes we have a big demand from start to finish of the season.


3. Is the fact that game is seasonal a positive factor?
   Yes it’s a change to customers diets and gives other dimension to weekend entertaining.


4. Do you further process game e.g. make pies or sausages?
   We make game pies fresh throughout the season and then freeze a quantity after the season ends.


5. Where do you get your game from?
   A game dealer who deals with several local shoots


6. Do you highlight the source of the game e.g. Pheasant from New Forest, Grouse from North Yorkshire Moors?
   Yes


7. Do you offer customers recipes and serving suggestions for your game products?
   Yes, I am a very keen cook and like to share my knowledge and experience in this area with my customers.  Equally as important I encourage them to share their information and recipes with me so I can pass these on again.  I use a lot of the “game to eat” recipe booklets, which customers report they enjoy reading and trying the recipes but also use other ones I have found in various recipe books.  I keep several of these books in the shop for customers to browse through if they wish.


8. As a butcher what is your favourite game meat?
   I love to cook partridge, venison, but my favourite is woodcock which I adore. All cooked simply to enjoy the natural flavour of the game and all must be served with a bottle of red!!