In association with Carters of Mosely
Venison is one of the most widely-eaten varieties of game and it is also one of the most traditional. We’ve teamed up with Great British Chefs to bring you this delicious recipe created by Chef Paul Welburn from Michellin Star Restaurant The Oxford Kitchen.
Combat these chilly autumn evenings with this comforting Braised Venison Cobbler. Paul Welburn from Michelin Star Restaurant The Oxford Kitchen has created this scrumptious dish of braised venison haunch which is served with fluffy horseradish scones.
Paul Welburn of The Oxford Kitchen Michelin Star Restaurant is at the top of his ‘game’ with this recipe for honey-glazed mallard & confit leg.
Paul Welburn from Michellin Star Restaurant The Oxford Kitchen has created this fabulous recipe of roasted partridge with grapes, gnocchi and mushrooms! It is flavourful, creamy comfort food with delightful bursts of freshness.
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.
If you enjoy cooking, there’s nothing like the lure of a new set of pans to make you want to hotfoot it to the kitchen!
Now that we’ve sadly said goodbye to summer – and the possibility of lighting the barbecue for a final fling – we’re turning our attention to all the things we have to look forward to in the kitchen.
Do you really need an excuse to treat yourself to a new pan collection?
Is it your turn to host your friends and family this month? While dinner parties certainly require some preparation, the run up to your soiree doesn’t have to be stressful. To help you, we’ve compiled some top tips – direct from our kitchen to yours – that will ensure your event runs as smoothly as […]