"Richard Muirhead's tiny smokehouse in the grounds of Brougham Hall is a local treasure. Most of the ingredients come from within Cumbria. The smoked salmon is superb, some of the best I have tasted".
Rose Prince
Food & Drink Daily Telegraph
What is Special about Gressingham Duck?
The Gressingham Duck was created by crossing the Wild Mallard with the Pekin variety of duck. The result was a duck bursting with wonderfully succulent flavoursome meat—and a lot more of it than other breeds. In fact, a Gressingham Duck has approximately 20% more breast meat than other ducks of the same weight!
No wonder top chefs including Delia Smith, Gordon Ramsay and Antony Worrall Thompson are fans.
The Gressingham Duck is the first choice for hotels and restaurants throughout the UK and it is often featured by name on their menus.
All Gressingham Ducks are carefully bred, hatched, reared and processed by Gressingham Foods in a small area of East Anglia, using an integrated farming system which guarantees complete traceability for you, the customer. They are fed a natural diet which includes no growth enhancers or antibiotics.
Gressingham Duck’s unique attributes includehigh breast meat content - approximately 20% more breast meat than other ducks of the same weight:
