We are immensely proud of the meat which goes into our famous hand raised pies. For this reason, we don't hide the meat by mincing it. Each pie is filled with succulent, hand-cut wild game. Our traditional pies are free from chemicals, E-numbers, MSG, connective tissue or any artificial additives.

All of our products are perfectly safe to eat for up to three days after purchase unless otherwise stated. Our game pies are the perfect center-piece for any picnic, family occasion or long weekend. They are also ideal for packed lunches, and for those of you who are hardened country sports enthusiasts, you will be pleased to know that our game pies can be held in the mouth while reloading, as shown in the insert.

Our ingredients do not come from a supermarket, so we only use game that is in season. The incredible freshness of our game means certain types of game may not be available even when they are in season as we maybe having trouble shooting. For this reason availability of certain types of pie occasionally may be limited. In addition to our pies we have an entire range of game products.

Game for Everything Volume 1 is back on the market. It is 77 minutes filled with butchery, shooting and cooking. To get your hands on a copy of this fantastic production simply send a cheque made payable to Mark Gilchrist for £15 and the address you want the DVD shipped to.

The Kitchen,
Halden Lane Farm,
Rolvenden,
Kent
TN17 4JG

This is made with braised wood pigeons, cooked in garlic, black-pepper, and port. The best meat is the picked from the birds and mixed with port and sealed in butter. It is fantastic on toasted brioche or simply enjoyed on thick crusty bread.

This is the most wonderful way to enjoy rabbit, and on a salad of rocket and sweet peppers it makes a most sublime dinner party dish. It can also form the most fantastic basis for any pasta dish, just toss it into some fresh egg pasta and you are away. You can also go for a traditional approach: spoon some of the product over a jacket potato and let the oil fall into the fluffy potato.

In my opinion this is the game flavour of summer: the creaminess of the filling with the sharpness of the tomatoes, complemented by tasty rabbit and tarragon - it is just a taste sensation. The nutmeg butter we use in the pastry gives the whole dish a fantastic lift.

This is the ultimate chutney for game, cold meats and, of course, game pies.

This is one which we leave our customers to finish off. It is a great way to show off to friends at any dinner party. Pop it in the oven at 240 degrees for 10 minutes, give it 4 minutes to rest, and you have perfection on a plate. You can bask in admiration as your dinner party guests cut through proper, handmade puff pastry, to get a taste of perfectly cooked wood pigeon and delicious chestnut mushroom pate.

We make suet pudding the old fashioned way: raw meat (stewing cuts) in raw pastry and cooked for 3 hours. This means that all the flavour that is in the pudding when it is raw is trapped. We don't make a stew and wrap it in pastry then have the nerve to call it a suet pudding; that is just wrong!