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It is thought that pigeons were introduced to Britain as food by the Romans and although roast pigeon is popular in France and was once widely eaten in Britain in the Middle Ages, its popularity waned. Traditionally whole pigeons were served roasted with peas, bacon and lettuce. The health benefits of eating game are now being realised and pigeon is regaining its popularity. When cooked properly, pigeon breasts are flavoursome alternative to more familiar meats. Pigeon breasts are also a good source of vitamin B3.