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Discover Autumn’s Speciality Meats: Squab pigeon, Quail & Rabbit
As the seasons turn and autumn’s richer flavours arrive, it’s the perfect time to introduce something distinctive to your menu. Alongside the familiar game birds and heartier beef cuts, speciality poultry and rabbit offer chefs the chance to showcase dishes that are refined, surprising, and memorable.
Squab Pigeon
Prized in fine dining kitchens across Europe, squab offers an intensely savoury depth with a tender texture. Its mild gaminess pairs beautifully with earthy autumn accompaniments—think ceps, blackberries, or chestnuts. Roasted whole, pan-seared breast, or even confit legs can bring elegance and indulgence to a tasting menu.
Quail
Delicate and versatile, quail bridges the gap between poultry and game. Served whole or broken down, quail invites creativity: spiced and roasted, stuffed with seasonal grains, or grilled over charcoal for smoky depth. Its smaller size makes it ideal for sharers, bar menus, or as a refined starter that stands out.
Rabbit
Once a staple of rustic cooking, rabbit is making a return in contemporary kitchens. Lean, subtly flavoured and endlessly adaptable, rabbit takes well to both quick cooking and slow braises. Classic pairings include mustard, cider, and autumn root vegetables, but it also shines in modern applications like terrines, rillettes, or pasta fillings.
Our speciality poultry and rabbit are sourced with quality and consistency in mind, giving you the confidence to offer something distinctive this season. Whether you’re refreshing your à la carte or planning a game-led menu, these will give your guests an experience to remember.
For more ideas and inspiration download our handy printable below.
