Venison haunch with butternut squash puree, piccolo parsnips, fondant potatoes, kale and red wine sauce and pickled blackberries See Recipe »
Wood Pigeon, Confit Jerusalem Artichoke, Foie Gras, Pickled Blackberries, Caramelise Beetroot Puree & Sherry Jus See Recipe »
Wild Fallow Devon Deer, Smoke Butternut Puree, Squash Marmalade, Mushrooms & Venison Jus See Recipe »