Game Week

To celebrate British Asparagus Month, Michelin starred chef Paul Foster brings us this modern classic with fresh asparagus and lamb fat hasselback potatoes.
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Leiths School of Food and Wine have shared with us this hearty, satisfying Venison Casserole with Caramelised Quince.
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In this recipe the succulent flesh of the partridge blends perfectly with the smooth creamy polenta and distinctive aroma of the freshest truffle.
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Venison is one of the most widely-eaten varieties of game, when it is cooked carefully it is truly a show-stopper.
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Combat chilly evenings with this comforting Braised Venison Cobbler served with warming cheese and horseradish scones.
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The mallard is served two ways with flavours of star anise and juniper berry infusing both joints.
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Partridge is one of the lighter game meats but teamed with crisp, juicy grapes, rich gnocchi and earthy mushrooms it's packed full of flavour.
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A guinea fowl is a delicious alternative to chicken which is at it's best in the autumn months. It is fantastically flavourful with darker, gamier flesh.
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