The Gamekeeper's Larder

Ed and his father Anthony run this Shepton Beauchamp operation, working with wild Sika venison taken from the Somerset and Dorset countryside. It is a family business in the literal sense, and one that has been collecting awards since 2021: Taste of the West champion for their venison and chorizo burger, reserve supreme champion for a Sika haunch, and gold along the way. Ethically harvested, expertly butchered, and traceable back to where it came from.

The venison is free range by definition, a genuinely natural alternative to farmed red meat, and it goes to pubs and restaurants as well as to home cooks. Ordering works through the online shop, where you build your own box from any of the products, minimum spend forty pounds. Everything is handpicked, wrapped, packed and frozen before dispatch on the next delivery day. Worth ordering enough to justify a proper venison and Guinness pie.