The Meat Bouquets were inspire by Victorian chef Alexis Soyer, one of Bompas & Parr’s culinary heroes, containing a mix of real birds, botanicals and an alcoholic love potion that could be consumed using accompanying carnivorous plants as shot glasses. His invention of the Bougeut de Gibier, or ‘Sporting Nosegay’, comprised a ten-foot-tall arrangement of laurels and other evergreens, set off with dried and coloured flowers.

A limited number of just five bouquets were available to buy.

"The bouquets can be hung to enhance their taste and of course be enjoyed as a showpiece in every household, and when ready, prepared, cooked and consumed for two."

Thanks indeed, Bompas & Parr !