Food And Drink Served On The MG&S Shoot Sites
The business of food and drink is taken very seriously at Milburn Game & Shooting. We have an absolute passion for good quality fresh local food and we strive to offer Guns and their guests the highest standards of hospitality to complement a great day’s shooting. Being keen supporters of the “Shoot to Eat” approach, wherever possible, we use meat and game shot by us on the Estates such as venison plus pheasant, partridge and mallard. Other supplies are purchased from known and trusted sources where we are confident of the rearing techniques used and the quality of the produce. For example, all of our pork joints come from a Tenant Farmer on the Quidenham Estate.
Vegetables also come from either the Estates or are grown by Philip and Linda Milburn at their home, Hardley Hall. Apples and blackberries are picked from the Estates too along with walnuts and cherries.

All food is freshly prepared by hand by our crack team of cooks co-ordinated by Linda Milburn, an excellent chef committed to achieving excellence.

CATERING
As part of your shooting experience, one of the following catering options will be provided. You will be advised upon booking which option your day includes:
Part catered: Coffee on arrival, elevenses in the field (sloe gin and fizz with hot sausages) and Guns eat their own picnic in the lunch hut. After shooting, it's back to the lunch hut for tea and hot tea cakes with jam or honey.
Fully catered:  Coffee on arrival, elevenses in the field (sloe gin and fizz with hot sausages) and a super two course lunch in the hut with wine. After shooting, it's back to the lunch hut for tea and hot tea cakes with jam or honey.
Premier catered: Coffee on arrival, elevenses in the field (sloe gin and fizz with hot sausages) and a super two course lunch in the hut with upgraded wine, fizz and wider food menu. Also, we serve cheese and biscuits at the end of the meal. After shooting, it's back to the lunch hut for tea and hot tea cakes with jam or honey.
Breakfast: for a small charge we can offer bacon sandwiches or even a premier full English breakfast for when your guests arrive.


A polytunnel at Hardley Hall where many of the
vegetables served at the Shoots are grown.

Venison served in
a port sauce

Very tasty roast wild duck
with orange sauce
Typical meals on fully catered days will often include one of the following:

MAIN COURSES
Venison in Port Sauce ~ Shepherds Pie ~ Roast Pheasant with Walnuts & Grapes ~ Venison with Soured Cream and Pistachios ~ Slow Roast Partridge with Red Cabbage ~ Roast Mallard in Raspberry Sauce ~ Rib of Beef ~ Roast Pork and Crackling ~ Roast Wild Duck with Orange Sauce.

All main courses are served with a selection of fresh seasonal vegetables and potatoes.

DESSERTS
Raspberry Cheesecake ~ Eton Mess ~ Pineapple Tart with Chantilly Cream ~ Spicy Butter Apple Tart and Cream ~ Apple Crumble and Vanilla Ice Cream ~ Apple & Blackberry Crumble with Ice Cream ~ Fruit Pavlova

If you fancy trying a particular dish or would prefer an old favourite, subject to prior notice and availability, we would be delighted to discuss this with you. We can also accommodate, again subject to prior notice, special dietary requirements such as allergies and supply vegetarian options.

Now, let’s not forget the drink…………

Delicious Apple Crumble and Vanilla Ice Cream
 

Philip prepares to welcome a team
of Guns back for Supper
Most of our wines and ports are supplied by Imperial Wines of Bungay. Our Shoot wine is Chateau Cappelle, a popular and well recommended red from the Bordeaux region in South Western France. Further details can be obtained about the wine from www.univitis.com. Should your party wish to upgrade any of the beverages supplied, please let us know what you would prefer.
Some of our Sloe Gin is produced in-house, however the bulk comes from Foxdenton Estate Company Limited. Click on their logo to the left to visit their website.

Our excellent hospitality is not confined to the main meal, it starts the very minute you arrive. A typical early season day in the September to early November period is likely to comprise: Tea or coffee with home made shortbread to start the day whilst the Gun’s gather; Elevenses of sloe gin and fizz or, when the weather is cold, vodka consommé accompanied by hot sausages in mustard sauce. The main meal – examples of this are as above – served at lunchtime. After shooting, to finish the day and fortify for the homeward journey, tea is served with hot teacakes with butter, jam and honey.
When the nights really start to draw in, we change the catering arrangements to maximise the daylight. Shoots from early/mid-November onward typically feature: Tea or coffee with home made shortbread on arrival and elevenses as on days earlier in the season. Around 12.30pm a light lunch is served of home made soup and rolls served either in the field or at the Lunch Hut. After shooting, the main meal is served.

Thick cut bacon – just the way we like it!
For hungry Guns or those who may have travelled a distance, the team can opt for a hearty full English breakfast to be supplied at an additional cost of £5 including VAT per person. As well as using free range eggs from hens raised by one of the cooks, our bacon and black pudding is from The Fruit Pig Company (www.thefruitpigcompany.com) who are closely linked to a number of local farmers and specialise in producing pork products from free range rare breed pigs. Their bacon, thick cut to our specification is truly delicious. Where breakfast is ordered, the team will need to arrive by 8am to allow sufficient time to enjoy the meal.

Catering for the Guns plus up to 4 guests is included in the bird rate. We are happy to cater for additional guests if we are given prior notice. Additional guests will be charged £20 including VAT per person on fully catered days for all food and drink supplied to the group.



We have dealt with Papworth Butchers for some years and we thoroughly recommend them for all types of fresh meat. Click here to visit their website.