WILD GAME

VENISON BURGER   August-February . Juicy venison in a generous patty with brioche buns.

VENISON BURGER
August-February. Juicy venison in a generous patty with brioche buns.

DEER CURRY   August-February . Wild venison curry cooked for 5 hours in a classic blend of Indian spices. Serve with fluffy rice and mango chutney for a different take on this game meat.

DEER CURRY
August-February. Wild venison curry cooked for 5 hours in a classic blend of Indian spices. Serve with fluffy rice and mango chutney for a different take on this game meat.

PARTRIDGE SATAY SKEWERS   September-February . Marinated partridge breasts with a peanut satay sauce. Game done differently.

PARTRIDGE SATAY SKEWERS
September-February. Marinated partridge breasts with a peanut satay sauce. Game done differently.

CURRIED PHEASANT SOUP   November-February . The shooting season is the best time to eat wild pheasants as they are as fresh as you get. Frozen does work too for this recipe though if you've got some stored in the freezer.

CURRIED PHEASANT SOUP
November-February. The shooting season is the best time to eat wild pheasants as they are as fresh as you get. Frozen does work too for this recipe though if you've got some stored in the freezer.

GROUSE ON THE FIRE   August-Dec . Breast of grouse, barbecued.

GROUSE ON THE FIRE
August-Dec. Breast of grouse, barbecued.

VENI & PORCINI ORZO   An autumnal feast showcasing the best of England and Scotlands wild woodland ingredients.

VENI & PORCINI ORZO
An autumnal feast showcasing the best of England and Scotlands wild woodland ingredients.

SPICED VENISON FLATBREADS   August-February . Not your classic venison recipe. Bold, gamey and spicy meat paired with soft homemade flatbreads and cooling natural yoghurt.

SPICED VENISON FLATBREADS
August-February. Not your classic venison recipe. Bold, gamey and spicy meat paired with soft homemade flatbreads and cooling natural yoghurt.