Jöro’s Chef Director Luke French has created this delicious recipe for us for sourdough crumpets.
Leiths School of Food and Wine have shared with us this hearty, satisfying Venison Casserole with Caramelised Quince.
As part of our focus on Game Season we are delighted to bring you a recipe for Partridge with Creamed Polenta and Wiltshire Truffle from Michelin Star Chef Brad Carter.
Venison is one of the most widely-eaten varieties of game, when it is cooked carefully it is truly a show-stopper. In this recipe the venison is teamed with potato cake, crispy cavolo nero, an earthy and sweet parsnip and pear puree and seasonal super-fruit elderberry.