Game

Forest of Dean fallow deer venison loin and ragu

Game

Venison saddle pot roasted in Douglas fir, braised red cabbage, blackcurrant sauce

Game

Venison loin with roasted Evesham roots and Lygon garden sloe jus

Game

Pheasant breast gnocchi

Game

Woodcock, Jerusalem artichoke, girolles, blackberries

Game

Wood pigeon

Game

Loin of rabbit, wild blackberry gel, mushrooms and cep sauce

Game

Roast Scottish grouse, chestnut, choucroute

Game

Pot roast red legged partridge

Game

Stuffed pheasant, truffle, cauliflower, Savoy cabbage

Game

Duck breast, cauliflower and chick peas

Game

Roast wood pigeon, peas, wild garlic, black pudding purée and liver toast

Game

Fillet of hare and breast of grouse with a crab apple jus

Game

Rabbit & bacon pie

Game

Roast partridge, fondant potato, spinach custard, parsnip purée and gem lettuce

Game

Loin of wild venison, brussels sprouts, parsnip, hazelnuts

Game

Roast pheasant breast

Game

Pheasant pithivier

Game

Hare Wellington

Game

Venison with salt baked celeriac

Game

Buy Now

Forest of Dean fallow deer venison loin and ragu

Venison saddle pot roasted in Douglas fir, braised red cabbage, blackcurrant sauce

Venison loin with roasted Evesham roots and Lygon garden sloe jus

Pheasant breast gnocchi

Woodcock, Jerusalem artichoke, girolles, blackberries

Wood pigeon

Loin of rabbit, wild blackberry gel, mushrooms and cep sauce

Roast Scottish grouse, chestnut, choucroute

Pot roast red legged partridge

Stuffed pheasant, truffle, cauliflower, Savoy cabbage

Duck breast, cauliflower and chick peas

Roast wood pigeon, peas, wild garlic, black pudding purée and liver toast

Fillet of hare and breast of grouse with a crab apple jus

Rabbit & bacon pie

Roast partridge, fondant potato, spinach custard, parsnip purée and gem lettuce

Loin of wild venison, brussels sprouts, parsnip, hazelnuts

Roast pheasant breast

Pheasant pithivier

Hare Wellington

Venison with salt baked celeriac

Talking Dessert... We think with Luke Matthews

Talking Game with Aaron Patterson

Game

Buy Now

Forest of Dean fallow deer venison loin and ragu

Venison saddle pot roasted in Douglas fir, braised red cabbage, blackcurrant sauce

Venison loin with roasted Evesham roots and Lygon garden sloe jus

Pheasant breast gnocchi

Woodcock, Jerusalem artichoke, girolles, blackberries

Wood pigeon

Loin of rabbit, wild blackberry gel, mushrooms and cep sauce

Roast Scottish grouse, chestnut, choucroute

Pot roast red legged partridge

Stuffed pheasant, truffle, cauliflower, Savoy cabbage

Duck breast, cauliflower and chick peas

Roast wood pigeon, peas, wild garlic, black pudding purée and liver toast

Fillet of hare and breast of grouse with a crab apple jus

Rabbit & bacon pie

Roast partridge, fondant potato, spinach custard, parsnip purée and gem lettuce

Loin of wild venison, brussels sprouts, parsnip, hazelnuts

Roast pheasant breast

Pheasant pithivier

Hare Wellington

Venison with salt baked celeriac

Talking Dessert... We think with Luke Matthews

Talking Game with Aaron Patterson

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