Demand for Michaelmas geese increasing

The revival of the traditional celebration of Michaelmas by eating goose is set to be even bigger this year as many producers report soaring demand.

“Goose is the last remaining seasonal poultry and that’s an important part of its appeal,” explained Judy Goodman, chairman of British Goose Producers, part of the British Poultry Council.

“As one of the old quarter days, there are many customs associated with Michaelmas which marks the time when geese start to become available.”

She is producing 150 to 200 Michaelmas geese on her family’s farm at Great Witley, near Worcester, and she has see increasing demand at the Malvern Autumn Garden show.

This year, two of London’s top venues will also be serving goose at Michaelmas (29 September). The prestigious Goring Hotel in Grosvenor Gardens will have goose on the menu for a whole week. Chef Derek Quelch loves serving goose at this time of the year.

“Michaelmas goose is leaner and particularly tender, with a delicious flavour all of its own,” he said.

Award-winning wine merchants Berry Bros & Rudd are featuring Michaelmas goose in a food and wine matching event at their St James Street premises on 25 September . The goose is supplied by Dorset farmer Michael Colman, who will be explaining how they are produced.

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