Roast Partridge with Sage, Thyme & Cider

Cumbrian cider is one of the latest specialities to be added to the Low Sizergh Barn farm shop shelves. It’s made in Wigton using locally picked apples and is the perfect partner for partridge from Cartmel Valley Game, which is sourced from local shoots. Both ingredients bring vibrant flavour to the seasonal table and we’ve found a lovely recipe that combines them to make a fine supper for two.


2 oven-ready Cartmel Valley Game partridges
1 bunch sage
1 bunch thyme sprigs
1 garlic bulb, halved around its circumference
1 tablespoon extra-virgin olive oil
2 large knobs Winter Tarn butter
100ml Cumbrian Cider
150ml double cream
1 teaspoon dijon mustard
freshly ground black pepper


1. Heat the oven to 200°C. Place the partridges and herbs in a small roasting tray. Add the garlic and season well. Drizzle with olive oil and place a knob of butter on top of each bird. Roast for 20–25 minutes, until their skin is golden brown.

2. Remove the birds to a clean plate, turn them upside down and leave them to rest somewhere warm. Place the roasting tray over a medium heat, add the cider and bring to the boil. Add the cream and mustard. Bring the sauce back to the boil, then simmer gently for about 5 minutes, until nicely reduced. Season. Return the birds to the roasting tray along with any juices left on the plate.

3. Bring to the table in the tray, then place one bird on each plate and spoon over plenty of sagey, cidery sauce. Serve with buttery mash.

We regularly stock partridge but please do ring ahead to reserve (015395 60426). Recipe adapted from Gill Mellor’s cookbook Gather, which you can find in our shippon.

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