Jöro’s Chef Director Luke French has created this delicious recipe for us for sourdough crumpets.
Monthly Archives
November 2018
Venison Casserole with Caramelized Quince by Leiths School of Food and Wine
Leiths School of Food and Wine have shared with us this hearty, satisfying Venison Casserole with Caramelised Quince.
Partridge with Creamed Polenta and Wiltshire Truffle by Carters of Moseley
In this recipe the succulent flesh of the partridge blends perfectly with the smooth creamy polenta and distinctive aroma of the freshest truffle.
Venison Saddle with Elderberry Huntsman Sauce by Paul Welburn
Venison is one of the most widely-eaten varieties of game, when it is cooked carefully it is truly a show-stopper.