Where does Marks & Spencer fresh venison come from?
All our fresh venison is produced on farms in Ireland and New Zealand and is packed in Northern Ireland. Each pack is clearly labelled with the country of origin. Our strict traceability policy means we can trace each joint of venison back to the farm where it was produced.
What standards do the farms meet?
All Marks & Spencer fresh venison is produced on specially selected known and audited farms that meet our ‘Select Farm Assurance’ specifications. This enables us to give our customers assurances on animal welfare, food safety and quality.
We’re committed to the highest standards of animal welfare. Together with our suppliers we’ve developed detailed Codes of Practice, which fall in line with recommendations from the government’s independent advisory body, the Farm Animal Welfare Committee. We meet regularly with animal welfare organisations, such as the RSPCA and Compassion in World Farming.
All farms supplying Marks & Spencer are audited by our own technologists and trained, skilled auditors who know our detailed standards. Before any farm can supply Marks & Spencer, it must meet the requirements of our Codes of Practice. Any that does not is simply not used.
What are the deer fed?
We’ve developed our own specifications for the feeding of our fresh deer, which ensures the animals are fed a wholesome diet to maintain optimum health and welfare. We prohibit the addition of any animal- or avian-derived by-products in any of our feeds (the only exceptions to this are milk and milk by-products). The diets are generally:
Are the deer given antibiotics?
We don’t permit the use of antibiotics for growth promotion. The only use of antibiotics we allow is to treat sick animals. Any antibiotics are prescribed under veterinary control.
Are the deer given hormones?
No. It is illegal to administer any growth-promoting hormones to any animal used for food production in the UK and throughout the EU.
We hope you’re really enjoying your new Cook with M&S cookbook and all the delicious recipes inside. Unfortunately, we were so excited to share it with you that we didn’t notice there was a small misprint in our recipe for roast lamb with rosemary and anchovy gremolata on p111. The cooking time is 1 hour 25–45 minutes (depending on how you like your lamb cooked) not 25 minutes. We’ve included the full updated recipe here, and apologise for any inconvenience caused.
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