Smoked woodpigeon breasts are made using locally sourced woodpigeon; plucked and breasted within a few days of being shot. Each breast is cured before being smoked in native, aromatic oak chips. Once smoked, the temperature in the kiln is increased to gently cook each breast, giving them a rich, gamey flavour enhanced by the oak smoke. Chef’s Tip: The intense flavour of this delicious smoked woodpigeon breasts are complimented by the fresh, crisp flavours of watercress, broad bean and mint.