Product Search

Food Hall

Information

Fresh, Versatile, Affordable, Flavour, Nutritious, All Natural, Taste, Local, Great Value

About Us

Tucked away in the heart of the rural countryside near Saffron Walden, is the ‘Radwinter Wild Game Company’ – a enterprise founded by Gilly & Jeremy Kiddy.

Farmers themselves, they decided to provide a much needed outlet for local wild game, and converted a redundant grain store into a processing plant, at their farm, Radwinter Park, near Saffron Walden, North Essex. Many local shooting syndicates, both family run and commercial, have welcomed this new venture, and since September 2008, the business has taken in hundreds of Pheasants, Partridges, Woodcock, Squirell, Pigeons, Rabbits and Venison, all shot within a 30 mile radius of their plant. Some of the well known local estates they collect from include Babraham Farms, Bartlow Estate, Little Linton Estate, Thurlow Estate (being the largest) and Trumpington Estate.

Jeremy shoots himself and runs a shoot on his farm, where there is a high population of wild Fallow, Red, Roe & Muntjac Deer. He is also very knowledgeable of the local area and knows many of the local Game Keepers and Landowners. Gilly is involved in all aspects of the business, but leaves the butchery to their expert Butcher, Dave, who has helped them build a comprehensive range of products, including Pigeon, Rabbit, Pheasant and traditional Venison Burgers, plus their very popular Sausages: Venison & Pork, Venison & Cider, Venison, Pork and Mushroom, and their fantastic new seasonal 'Game' Sausage.

Their standards are high - honesty and quality are the values they trade on. Their customers are the general public, Butchers, Farmers Markets, Farm Shops, local Restaurants and Pubs, and Colleges at Cambridge University.

They have a superb purpose-built meat processing plant, designed by Jack Shewring (a specialist Consultant to the meat processing industry) in conjunction with Defra vets, and the local Environmental Health Officers.

The wild game is processed in accordance with the Meat Hygiene Regulations. The Venison is matured for seven days before cutting and their small birds are hung between 2 – 7 days.

The enterprise was officially opened by Jim Paice, MP for South East Cambridgeshire and Shadow Minister of Agriculture and Rural Affairs on September 15, 2008.

Funding from the Rural Development Programme for England (RDPE), delivered by the East of England Development Agency (EEDA), made the new venture possible.