“England’s Last Wilderness”

In today’s health-conscious climate, game is increasingly considered a wholesome alternative to intensively bred domestic animals. It comes from lean, healthy, free-range animals which are low in fat and cholesterol.

View the Game Season Guide

When you eat game with a puree of vegetables at the Buxted Inn, you are consuming a meal that is not only low in fat and calories, but high in fibre and protein too. game offers a huge range of subtle flavours, reflecting the varied diet of animals in the wild.

Game, once viewed as the food of the landed gentry is available to all who visit the Buxted Inn and is today’s healthy alternative.

Teal – September 1st to January 31st

This is a beautiful species of small wild duck. Best eaten rare as it has a delicate gamey flavour and is particularly delicious around Christmas.

Snipe – August 12th to January 31st

Small long-billed bird with a woody flavour similar to sweetly rotting wild mushrooms. Common throughout the United Kingdom inhabiting marshes, boggy moors and damp pastures. Considered very much a delicacy, it makes for a well-flavoured dish.

Rabbit – available throughout the year Hare – August 1st to February 28th

Rabbits were once a highly prized delicacy, farmed for the rich man’s table. Wild rabbit is smaller than the tame variety, with a mildly gamey flavour. It is lean and virtually fat-free with no chemical or food additives as growth promoters. Hare is considerably larger with darker gamier meat.

Pheasant – October 1st – February 1st

A pleasant mild gamey flavour with very little natural fat, especially early on in the season, which also means fewer calories. This is a wonderful alternative to the endless bland chicken dishes widely on offer. However tastes at its best after frosty cold weather usually November onwards as then you get a bit of fat on the bird to keep it moist. Hen pheasants taste the best.

Partridge – September 1st – February 1st

Grey Legs are indigenous to Britain and Northern Europe and have a far better flavour than the more common Red Legs. The game bird with the most delicate flavour and recommended for people who do not like a strong gamey taste.

Venison – available all year round

Venison has been eaten in Britain since Roman times. Red Deer is the Scottish deer, the English Roe Deer, found in woodlands, is paler fleshed and less gamey in flavour. Venison from the Roe Deer has the best flavour and consistency, being superior in every way to other species.

Young venison, less than two years of age, has an extremely low fat content of under 7%, most of which is polyunsaturated fat, with a protein content at 33%. From a health and nutritional point of view, it is therefore very good, being low in both fat and cholesterol.

Grouse – August 12th – December 10th

The Red Grouse is found on the high moorlands of the British Isles and nowhere else. They feed on heather which gives them a superb rich gamey flavour. Also in the grouse family: Blackcock (Black Grouse), Capercaillie (Wood or Great Grouse), Ptarmigan (White Grouse)

Woodcock – October 1st – Jan 31st

A medium-sized wader with a long straight bill. Favours moist woodland with low cover and may be found throughout much of Britain. A dish fit for a king. Snipe and woodcock are rarely available over the counter or from game dealers so are highly prized.

Widgeon – September 1st – February 20th

A medium sized duck breeding in Scotland and the North of England, swift flying, once on the water takes off in a virtually vertical bounce, grazes on grass with a more delicious and subtle taste than Wild Duck and a leaner meat virtually fat free.

Wild duck – September 1st – January 31st

The most common are mallard. They roost on the foreshore by day and fly to inland ponds by night to feed. Their flavour is earthy, they are lean birds (not fatty like domestic ducks) and truly free range.

Quail – Available throughout the year

The combination of its stocky body and long pointed wings makes it quite distinctive. Rarely seen it is more usually heard giving its distinctive ‘wet-my lips’ call. Quail has red meat with a delicate texture and a sweet nutty flavor. Often stuffed with a “forcemeat” due to it’s small size (5 to 6 ounces with only a few ounces of breast meat per bird) Two quail make a main course for one person

Guinea Fowl – Available throughout the year

Originally a game bird, but now domesticated and available all year round, guinea fowl has a flavour somewhere between chicken and pheasant. A young bird has tasty flesh; older birds are good to casserole as this helps keep the flesh moist – try casseroling in red wine with chestnuts. One bird will serve two people

Wild Salmon

Although the quality of farmed salmon is improving all the time it can be incredibly oily. A wild fish will have swum the Atlantic and so will have firm muscles, less fat and a varied natural diet. The colour is a light pink and has a much more delicate flavour.

Wild Sea Trout

A sea-going variety of our native Brown Trout, but with firm pink flesh as a result of its diet of crustaceans.

Gourmets believe this fish to be superior in flavour to salmon. Beware of hatchery trout which grow to the right size and are fed Paprika in their diet so that the pigment makes their flesh go pink too.

Oily Round

Oily fish have coloured (often pink or red)or darker flesh because their essential oils are stored throughout the body rather than in the liver. Generally ‘the eat’, is rich and meaty, but can also be earthy, and should be complimented by something more piquant, sharp or citrus. Examples include: Salmon, Trout, Mackerel, Herrings, Anchovies, Tuna, Sardines

White Round

Simply put, these are fish that are round in shape and have white flesh. They are lighter in calories and generally milder in taste than oily fish but their flavours and textures do vary greatly from smooth, flaky and delicate, to sweet, dense and meaty. Examples include: Bream, Haddock, Hake, Cod, Gurnard, Pollock, Seabass

White Flat

All flat fish, generally found on the seabed, are white fleshed and none are oily so are lighter in calories than oily fish. Texture and flavour varies from fine and delicate to luscious and meaty. Examples include: Plaice, Sole, Halibut, Brill, Turbot, Skate, Ray, Monkfish


Includes ‘molluscs’ which are invertebrates, ie. they have no internal skeleton, and ‘crustaceans’ which have both shells and legs. Some species are very sophisticated and intelligent e.g. octopus and squid, both changing colour at will, as a form of camouflage. As per their structure, flavours and texture vary from salty and savoury to smooth, juicy, delicate and sweet. Delicious cooked or served chilled and sometimes raw. Examples of molluscs: Mussels, Oysters, Clams, Squid, Octopus Examples of crustaceans: Lobster, Prawns, Crab, Crayfish