Yeah, yeah you’ve heard it all before right! Jamie, Gordon, Hugh, Nigella, Rick they all say the same thing and whilst we wouldn’t argue with any of them, we know that most people do not have the time or perhaps, the skills to make the stocks and more importantly the sauces which we all know are the key to great tasting food.

So how do you cook great food
for your dinner party guests?

Farm, Park & Wild has the answer, we’ve made dinner party cooking easy

• Just choose the dishes you want to serve from our seasonal menu - mix and match if you like
• We’ll deliver all the freshest ingredients direct to your door from our quality farmers and fishermen in North Norfolk

PLUS we also deliver

• All the sauces and jus you’ll need, freshly made by our own resident Chef
• Plus simple step-by-step recipe cards

So, your next dinner party
will be a total success.

Give us a go. Simply visit our shop for our seasonal dinner party  menu, meat boxes and game boxes. We’ll be adding more meat, fish and produce over the course of 2010. If you have any questions whatsoever please call or email kent@farmparkwild.co.uk or jules@farmparkwild.co.uk

Happy cooking.

The practice of eating what is locally in season makes sense – no air miles, the support of local producers and enjoying the produce when nature decided it would be at its best. It can also mean less expense, which can offset the perceived cost of buying from independent producers. For instance local asparagus bought from a UK farmer’s market in July should be cheaper than air freighted out of season asparagus available in October from Peru.

The majority of the UK population grew up in urban areas, with little or no awareness of when and where various foods are produced. Imports from around the world ensure that supermarket shelves look the same week in week out. But with Chefs such as Valentine Warner and Gordon Ramsay advocating the seasonal approach and Hugh Fearnley-Whittingstall encouraging us to grow our own and increase our self sufficiency a renewed interest in what is seasonal and how produce is grown has emerged.

What has also emerged with the new culture of eating seasonally is an expansion of people’s food horizons. A nature of habit lovers that once viewed the parsnip as exotic the UK is gradually embracing previously alien tastes including kohlrabi (a relative of the Cabbage that can be grown anywhere), celeriac, and Globe artichokes.

And its not just fruit and vegetables that seasonality applies to. Whilst it’s common knowledge that Spring sees the best of the UK’s lamb many people still struggle to find information on seasonal fish. The Marine Stewardship Council (www.msc.org) is the definitive resource for certified fish and advises on where is best to buy MSC approved fish seasonally.

What’s in over Autumn and Winter

September, October and November
Meat and game
Autumn lamb, goose, partridge, wood pigeon, venison, grouse, guinea fowl, partridge, pheasant, rabbit and hare’

Fish and shellfish
Clams, cockles, crab, gurnard, haddock, John Dory, king scallops, lemon sole, lobster, mackerel, mussels, native oysters, pollack, red mullet, sardines, sea bass and sea bream

Vegetables
Beetroot, broccoli, cabbage, carrots, cauliflower, chard, courgettes, cucumber, garlic, kohlrabi, lettuce and salad leaves, marrow, field mushrooms, Jerusalem artichokes, onions, peppers, radish, rocket, potatoes, spinach, squash, sweetcorn, tomatoes and turnip

December, January and February
Meat and game
Duck, wild duck, goose, guinea fowl, hare, partridge, venison, wood pigeon, turkey, pheasant and rabbit

Fish and shellfish
Clams, cockles, crab, gurnard, haddock, John Dory, king scallops, lemon sole, lobster, mackerel, mussels, pike, pilchards, queen scallops, red mullet, sardines, sea bass and sea bream

Vegetables
Beetroot, Brussels sprouts, cabbage, cauliflower, celeriac, celery, chicory, Jerusalem artichokles, kale, leeks, potatoes, rocket and swede.