The Potted Game Company is a partnership between two young and talented chefs, Jemima and Rory, united by a shared love of British food and indeed all things edible - especially produce purloined from the wild. During their cooking careers both have been devoted to sourcing the best, often obscure, ingredients from the pastures, woodlands and hedgerows surrounding their homes.
Jemima Palmer-Tomkinson, turned a well earned reputation as an outstanding cook into a job and spent two summers as head chef at Gordon Castle on the Spey. Long hours in the kitchen and an ever changing house full of guests led to many culinary experiments, some memorable, some less so. Towards the end of her time on the Spey Jemima stumbled upon an old recipe that used potting as a preservation method for meat and the idea for potted game took shape.
Rory Baxter is a Michelin trained professional chef who works privately across Europe but is based in Gloucestershire and runs a variety of eccentric yet successful culinary businesses.
On returning to southern climes Jemima sought Rory's help and advice. The idea of making the most of under-appreciated birds and animals appealed to his long held belief in the quality of unusual British produce, and before too many bottles of gin were seen off the Potted Game Company was born.
Moving to one of Rory's mobile kitchens they spent a great deal of time potting, packing and tinkering with ingredients until a small range of recipes was perfected.
Potted Game has since gathered momentum at a remarkable pace, winning awards and lavish praise from professional foodies and amateur gourmands alike. Our range of potted preserves can now be found at an ever increasing number of farm shops, delis and other independent retailers around the country.
Serve as a tasty snack spread on hot toast, or a sophisticated starter turned out and served with some crisp lettuce leaves and melba toast.
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