Despite now being one of Scotland’s largest independent food wholesalers with extensive ambient, chilled and frozen ranges as well as a Production Kitchen, Braehead Foods started out as small game processor in 1989.
Braehead Foods process game birds including grouse, mallard, pheasant, partridge, woodcock and hare, to meet customer requirements. Whether its oven ready, long legged or breast meat, they can accommodate various finishing styles and packaging. Their locally employed team have extensive training to ensure consistency and high standards of processing throughout the season to maintain high standards of finished product.
Braehead Foods collect game birds from estates throughout Scotland which are then processed in their AA Grade BRC Accredited Site where they work in accordance with FSA.
As members of the British Game Alliance, Braehead Foods not only support the wild game industry, but are part of a quality assured programme where all steps from field to plate are being carried out in a safe and legal manner, ensuring compliance throughout.
Provenance and traceability is of the utmost importance and that is why Braehead Foods ensure that all estates and gamekeepers they work with are legally certified, trained hunters, who abide to the seasons and protect the welfare of the animals and their natural habitat. Sourcing only from estates which meet their conditions of supply ensures that Braehead’s intake of wild game is of the best quality and in line with all regulatory requirements.
Mallard, the most popular of wild ducks, is a large duck with a long body. Mallard have a distinctive strong flavour and are available from September to January or frozen all year round.
Partridge has a subtle taste that isn’t too strong or gamey, so ideal for introducing people to game meat for the first time. Partridge is available whole oven ready, breasts, long legged or smoked breasts.
Pheasant is one of the most common game species available and is a very lean meat with a mild taste. Pheasant is available oven ready, breasts (skin on or off), long legged, legs or in feather.