We were lucky enough to be sent a rather impressive selection of smoked game and meat, together with a selection of smoked and fresh fish and dairy to try in our little brasserie La Petite Bouchée  after being approached by Celtic Fish and Game. I automatically spied the stunning piece of smoked haddock and bagged it for one of our all time family favourites Kedgeree and I know that the rest is being tried and tested in the LPB kitchen at the moment, watch out for the results on their FaceBook Page.Celtic Fish and Game is a truly family affair with Mum and Dad, Geoff and Sylvia and their daughters, Emma, Naomi and Hannah and niece Zoe all with key roles within the business. Geoff, a fisherman for over 40 years brings a wealth of experience to the business and sources fish from all the local markets there they are based in Cornwall.

Celtic Fish and Game predominantly supply the restaurant trade and the thing that stands out the most to us is that this company works hand in glove with chefs to ensure they have the best products and ingredients to serve their customers. You have and idea and they’ll work with you to achieve it. Companies like this are a rarity.

Attending Auctions daily, Celtic Fish and Game ensuring keen prices for their customers at all times. They are perfectly located to so that they can secure the freshest fish from the ports at Newlyn, Looe, Plymouth and St.Ives. Sustainability is also very key and all the fish sourced is landed within quota restrictions.

The other side of the business, game is procured from hunters throughout Devon and Cornwall. Each product is completely traceable which today is very important to both Chef and diners alike. Provenance, knowledge and traceability are at the top of most independent restaurants, cafés and deli’s and we are no exception, Chef is hugely passionate about it at La Petite Bouchée.

Demand from chefs means the list is ever growing and today the list has over 1500 fine food products including over 35 different species of fish. Game of course is season dependant.

The other thing that really peaked our interest is their traditional smoking methods. I think even the word nitrate makes the most discerning chef’s and diners shudder these days, so knowing that their old smokehouse maintains century old traditions is fantastic.

As we’ve said earlier, Celtic Fish and Game only supply the catering trade, however, you can purchase products from them through http://www.freshfoodscornwall.co.uk/ 

Now back to the delicious Kedgeree, Anita-Clare cooked for lunch yesterday using the undyed smoked haddock we’d been sent. Before our recipe, just a few notes on the fish. The haddock arrived vacuum packed with several other pieces of fresh fish. When we removed it from the vac pack it had a delicious lightly smoked aroma and the fish itself still gleamingly fresh. As with most kedgeree recipes, poaching the fish first is a must. We were very impressed by the huge flakes the smoked haddock yielded and the taste was absolutely delicious. Highly recommended.



This dish is thought to have originated from the Indian dish Khichri as far back at the 1300’s. originally a lentil and rice dish, it has evolved over the years into the classic Victorian breakfast dish of Kedgeree. Delicious eaten, day or night. Hot or cold !

Ingredients ( for 4 people)

  • 1 large fillet of undyed smoked haddock
  • A pint of milk and water solution
  • A handful of assorted peppercorns
  • Two bay leaves
  • 350g of basmati rice ( cooked in advance)
  • Freshly ground spice mix ( cardamom, cassia bark, bay, fennel, coriander, dried garlic, green peppercorns, dried turmeric, black mustard seeds)
  • 1 large knob of Butter
  • 1 large red onion ( finely sliced)
  •  4 hard boiled eggs
  • A pinch of garam masala
  • Fresh Coriander stalks to garnish.


Firstly, cook the rice in advance and leave to cool (You can use freshly cooked rice but you are likely to end up with mush if you are recooking with the other ingredients) Next, boil the eggs and set to one side. mFill a large skillet pan with a milk and water solution together with the peppercorns, bay and smoked haddock and lightly poach the fish at a gentle simmer for 7-10 minutes.

Whilst the fish is poaching, make your spice mix for the rice. In a dry frying pan, toast all the spices together ( except the turmeric and garlic)  to release their natural oils, then pop in the spice grinder or a mortar and pestle ( adding the turmeric and garlic) and blitz into a coarse powder. Set to one side. Once the fish is ready take it out of the the poaching liquor and allow to cool enough to handle.

Whilst you are waiting for the fish, peel the eggs and quarter them. Go back to the fish and if its cool enough to handle, simply flake it and put to once side. Finely chop some coriander stalks and slice the red onion and put to one side. Now we can put the dish together. In a large skillet pan, melt the butter and add the thinly sliced red onion and sauté. After a minute add the spice mixture and continue to sauté until the onion has softened. Add the cooled rice and turn is through the onions and spice mixture until it is incorporated. Next add the flakes of smoked haddock and turn through the mixture gently to warm through. To plate up simply spoon the rice and fish mixture into a bowl, add the quartered hard boiled eggs, strew with the coriander stalks and as a final flourish, dust with a small pinch of garam masala.

Samples were sent at no cost to La Petite Bouchée after they were approached directly by Celtic Fish and Game. We were not obliged to comment favourably in return for the samples and this account is a true and independent appraisal of one of those products. 

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