We can create a feast fit for kings and queens with an Elizabethan three or five bird roast. Each bird is carefully boned out and stuffed within another. Popular choices are a pheasant within a duck within a turkey or partridge, guinea fowl and goose, but we can create pretty much anything – within reason. Although give us plenty of notice if you want a 10 bird roast a la Hugh Fearnley-Whittingstall.

Judy Goodmans' award-winning free range geese look nice and fat in their Worcestershire fields after a lifetime of roaming free. We are the only suppliers of Judy’s turkeys and geese in South East London, so please order soon to avoid disappointment. It's too late to make anymore now.

If you’re planning a smaller gathering our Packington cockerels (formerly known as capons) are the prefect, tender bird for the table. A gammon joint is the must-have back up dish over the Christmas season. Try one of our smoked or green (unsmoked) gammon joint to boil and glaze at home. Or make like Nigella and cook it in Coke – it really works.