An antler hunt at Easter is not such a crazy idea and has a rich history, according to third generation deer manager and expert Curtis Pitts, who is championing a…
Two of our much-valued customers were involved in a cook-off on Great British Menu last night. Three southwest chefs demonstrated in one heat how far female chefs have come and,…
INGREDIENTS Pastry 375g of soft butter 750g plain flour A touch of warm water Filling 2 red onions 1 tablespoon of garlic 8 juniper berries One bay leaf 2kg Curtis…
Curtis Pitts Deer Services has been announced as a finalist in the national 2022 Eat Game Awards taking place in London on the 24th March 2022. Curtis Pitts has been put forward by…
We were delighted to be invited along to the finals of NHS Chef Team 2021 competition on Wednesday (27) November. The competition reached its final stages with seven teams from…
Last evening, we were delighted to join group of passionate hospitality leaders to revive the West of England branch of the Institute of Hospitality. We were delighted to attend this…
INGREDIENTS ROAST PARTRIDGE 1 red legged partridge from Curtis Pitts Deer Services 1 potato 1 good sprig of watercress 3 heritage carrots 1 small Savoy cabbage 60ml of good quality brown…
Curtis Pitts joined forces with The Great Game Guide to demonstrate expert game butchery and showcase the quality of his produce at The Game Fair. The theatre offered by expert…
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At Curtis Pitts Deer Services, our wild venison is a natural result of our conservation management to increase biodiversity and maintain the quality and structure of our deer populations. Our mission is always to produce the finest quality, traceable and sustainable wild venison and game that you can eat with complete confidence, knowing we stand behind every step in our process.
