These beautiful ducks (approx. 2.8 to 3kg) are hand reared on the family farm at Swainson House on the edge of the Ribble Valley, and have been since the 1960’s. The family supply some very well known names (it’s like a who’s who of the restaurant world!) including Mark Hix of Hix Restaurants, Chris and Jeff Galvin of Galvin Restaurants, Sydney Aldridge of Fortnum and Mason, and Nigel Haworth of Northcote Manor, to name a few. All this success is based on a simple theory: ‘An unhappy bird is a tough bird. A happy bird is a tasty bird.’
Our Goosnargh Ducks are now on the menu at The Savoy Grill in London thanks to Matt Worswick the new Executive Chef!