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Caithness the most northerly of the mainland counties, has always been noted for the quality of its grazing stock, and the domestic goose was once one of its principal products, with every farm and croft keeping a small flock.

Unfortunately, like many local gastronomic traditions in Scotland, this has largely been lost, and in the case of the goose, overtaken by the ubiquitous American turkey, which may be eaten at any time of the year.

A fresh goose, in contrast, is only available at the end of the year. These hardy birds are raised out of doors, and spend their early life on grass and clover, the long days in summer giving an exceptional quality to the grass. They were then traditionally finished on the oat stubbles, reaching their peak for the Christmas feasts.

Most of Caithness product was sent south by sea, both live and slaughtered but today, overnight courier ensures that the geese arrive in good condition direct to the customer throughout the UK.

The Caithness Goose company was set up to revive the old practices, using local production of grass and oats. and the geese are delivered boxed and oven-ready, with a pot of pure goose fat, relatively low in unhealthy saturates, and the very best for roasting the accompanying potatoes.

the Caithness Goose Company is a member of the Scotch Farm Assured Scheme, the British Poultry Council and the British Goose Producers' Association. The company is also listed in Rick Stein's "The Food Heroes Of Britain"