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I do quite a lot of deer management / deer stalking and one of the side effects of the Covid issue is that there is significantly reduced demand for venison from hotels and restaurants and, subsequently, game dealers are either paying very little for carcasses or not taking them at all.
A lot of stalkers are looking at other options for selling on the venison - I’m now registered with my local authority as a primary producer to sell butchered venison direct to the public for example.
Note - this is not about the money (although it clearly plays a part for some of the big estates who need to cull a lot of deer). For me, this is about making sure there is a fully traceable route to market and creating demand for the end product.
I’d be really interested in your views on venison - have you tried it, did you like it, if not why not, what would influence you to buy it in future, would you know where to buy it, would you actively seek it out or is it an impulse buy, do you have an understanding of the process from field to plate? Those sort of general issues.
I appreciate that there will be folk who find the whole thing distasteful and don’t eat meat etc. I fully respect that view but I’d like to try and solicit the views of folk who eat other types of meat but not venison if possible.
Thanks in advance.
Well I live in NE Scotland so eating venison is considered pretty normal, in fact most of us up here consider deer to be a bit of a pest. It’s pretty freely available in butchers up here or if not there and then it can be ordered easily. No issues with eating it and will likely be having it for Christmas dinner this year if I get my way.
I love a bit of venison, actually one of my favourite meats, but don't see it in the local butchers often enough. I suppose that's easily solved by us asking for it, or visiting the butchers more often. Also apart from the butcher I'm not sure where else to buy it other than a speciality game dealer.
If there's a venison steak on the menu I'll always take that over beef if we're eating out though.
I'm a fan of venison (and game in general). I'd eat more if I could easily source it locally. There are game dealers in soon of the villages round here but with work, etc. it can be a ballache to get to them when they're open. If I could get easily it from more accessible local sources (in the village shop for example) that would be a great thing.
As a family we enjoy high quality venison sausages and meatballs from the local butcher. They aren't always available though. Having a more reliable supply would be good. Sometimes we will get the shoulder cuts for a casserole. Never had the steaks though as not having cooked them before and the expense we always seem to be afraid we overcook them and turn to leather. Some brief cooking guidelines and recipe ideas on the packaging would be nice.(our butcher doesn't eat venison and can't provide help) A source, ie which estate/glen the meat came from would be nice to know. No particular reason, just interesting.
Not quite your issues but I prefer venison to most meats for ethical reasons. Its proper free range and they generally graze land that is not fit for other useage - and there are too many of them so need to be culled in the absence of predators
I do not buy it for home consumption but will usually order it if on the menu in a restaurant
Beware tho - someone is making really poor quality venison burgers that appear on pub mnenus. totally inedible. I have no idea how they manage that
Current deer numbers are unsustainable. Developing the market for venison risks maintaining numbers and all the poor practices associated with some highland estates.
It’s nice if cooked well though.
Love game. But assuming it is shot, what with? I don't eat things shot with lead any more.
https://www.food.gov.uk/safety-hygiene/lead-shot-game
We tend to buy it from the stalker at the local farmers market (can’t get more middle class than that 😀) along with other meats as available (hare, partridge etc). I notice that some of his stuff is starting to appear in local shops too. This is in NE Scotland though, so venison is pretty standard fare.
I’d be really interested in your views on venison – have you tried it, did you like it, if not why not, what would influence you to buy it in future, would you know where to buy it, would you actively seek it out or is it an impulse buy, do you have an understanding of the process from field to plate?
I love venison, I used to buy it a lot as the butcher near our house sold it, since we moved I dont as tbh as a 70-80% veggie I dont really visit butchers very often. There's a local deer farm that sells but I dont fancy it seems wrong.
. Its proper free range and they generally graze land that is not fit for other useage
Sadly this isn't necessarily true..been watching "This Farming Life" and one of the farms is farming venison.
Anyway, I like venison, tho rarely eat it, but can get it if I want it from local fishmonger/game dealer
Current deer numbers are unsustainable. Developing the market for venison risks maintaining numbers and all the poor practices associated with some highland estates.
It’s nice if cooked well though.
+1
I buy it, I like it.
However deer are part of the huge environmental imbalance in many areas of Scotland. If we could find a way of sustaining employment for 30 years, we could revolutionise where and how income from the land is made. The problem is no one has the 30 year answer.
Eat venison here, Enjoy it and cycle next to a deer farm on one of my local loops, it’s sold in one of the local farm shops, get it on some pub menus also.
We don’t eat it much but we’re doing less red meat as we are doing “sensible eating”
It’s something I order in a restaurant as a treat, I may have some steaks in the freezer though. Even when the price crashed a few years ago I never bothered buying it, my wife won’t try it so pointless buying it.
Local farm shop buyers here, regulary eat Venison. West Berks.
As per @lotto
Some brief cooking guidelines and recipe ideas on the packaging would be nice.
I, too, quite like it, and used to have it a bit as a kid in Canada as my uncle was a hunter. He would prepare every part of it.
The problem is, I hardly see it in butchers, and would be afraid of overdoing it and so wasting it.
Agree with TJ, if you're going to eat meat it's a good one. Haven't done any stalking but imagine it to be an exhilerating day out. I've known of pheasants being bulldozed into the ground because of no demand, I hope you find a way of efficient distribution.
Have had it but not recently as it’s not easily available here (West Yorkshire). Would probably buy it if it was more readily available - particularly curious about a well made, tasty burger!
But assuming it is shot, what with?
Rifle using a steel/iron bullet as lead that size would need a bigger charge to cover the distance at the correct speed.
(I stress this is a best guess based on some old physics and basic fluid dynamics half forgotten from another life).
I had a venison steak last night and, as a joke to myself, my veggies were a vegan steak from Tesco. The vegan steak was disgusting, the venison delicious.
I decided to only eat meat that was from 'wild animals we've got too many of", so wild venison is about the only red meat I do eat. Pretty sure that's not a scalable philosophy, especially at the amount of meat we seem to want to eat as a population, but for the moment I'm ok with the ethics of it.
I regularly eat venison. Again, I'm in the Scottish Highlands so it's freely available.
I heard some of the local wild deer through the night on Saturday but we also have a deer farm a couple of miles away.
There are reindeer up on the mountain too but I don't know if they ever sell the meat. I've had it in Sweden and it's OK but not as rich as a nice bit of red deer.
I buy venison when I see it, occasionally as a special order eg Christmas (pretty sure this is farmed). Would be happy to see more of it.
I am a solid meat eater, have "non chicken, fish or pork" meat once a week either lamb, beef/veal or duck. However dont really like venison. Living in rural scotland most of my life its easy to get venison and I have tried various cuts but only once did i enjoy, and that was a leg done in an underground oven wild camping and I had drank a few beers...
Maybe its the cuts i have tried maybe the quality/cooking but I would choose almost any other meat over venison.
Weeksy
Local farm shop buyers here, regulary eat Venison. West Berks.
Have you tried Vicars in Ashamstead? Keep meaning to give it a go but only ever cycle past never drive that way.
I’ve known of pheasants being bulldozed into the ground because of no demand
Best thing to do with it!! 🤮🤮🤮
There's a well established game dealer not far from me. In the wake of lockdown their hospitality market virtually all dried up, but his sales direct to the public did so well that he hired an extra person to man the counter/till. I was in at the weekend and they said the hospitality market was really picking up again.
TJ x3. Our local butchers is a licensed game dealer but can't think of any time I've seen anything other than pre packaged. Plenty of butchers selling meat by post, no reason you couldn't do venison meat packs, I'd have that!
@sanername don't forget rabbit or even squirrel. The former is good, never had the latter though. Pigeon supposedly good too.
Rifle using a steel/iron bullet
That would kill the barrel in no time, you do get lead free alloy rounds and copper though
I used to get venison burgers from a game dealer in Northants and actually preferred them to haunch. So a much better use of the whole carcase if burgers are in demand. Anyone up there mounting the antlers for the wannabee squirarchy or the stalkers?
I don't like venison but not really had much of it. I find it too strong for me. Love to see deer in the wild running free. I don't think Joe public realise how overrun some areas are with them and good management keeps stock in check.
You need to try a street market if they are still going on.
I'm at the other end of the meat game shooting rabbits, but I don't like them either so leave them where they drop for the scavengers.
Farm shops. farmers markets, local butchers and the local Waitrose all sell it round here (edge f the New Forest, which probably explains it).
Like others, I quite like it and eat it as a treat when out, but don't buy it as I (possibly incorrectly) assume it's harder to cook right and is too expensive to cook badly.
I love venison but don't actually eat it much, purely due to limited availability. I think the single best piece of meat I have ever eaten was a Roe saddle cooked on the bone.
Love game. But assuming it is shot, what with? I don’t eat things shot with lead any more.
I would say a single projectile that exits the animal is not really an issue compared to a game bird that will usually have multiple pellets still in it. Having said that, lead free bullets are a thing - typically solid copper I believe.
Regards supermarket / cheap venison - be careful. It certainly used to be the case that stuff sold as "free range venison" could be random antelope-like species slaughter en-masses in Africa and flown over here. Look for country of origin and lookf for a single specified species (Roe/Fallow etc.)
D'you know, its just not something we eat. No idea why, I've had it maybe once or twice in my life in restaurants and thats it.
Why? No idea. I think stories of ruining it when cooking put me off, and perhaps it just not being something that is in the usual home cooking weekly repertoire.
If you were offer some nice cuts, some good burgers etc for sale on line - I'd give it a whirl
Have you tried Vicars in Ashamstead? Keep meaning to give it a go but only ever cycle past never drive that way.
3 times a week 🙂 It's our go-to place and i think the only place we've bought meat in the last 5 years+
If you remmeber Crosshair from Zwift threads, he's a gamekeeper who supplies them with Pheasant and deer etc too
Yes, I buy it and have done some deer stalking. The much maligned Muntjac makes the best tasting venison IMO. I always try to get wild rather than farmed venison. It seems madness to me to farm an animal that is so abundant in the wild, it is a pest in many areas. With 6 species of deer, 4 of which are introduced non-native species, deer numbers in the UK are the highest they have ever been since the last ice age.
Rifle using a steel/iron bullet as lead that size would need a bigger charge to cover the distance at the correct speed.
(I stress this is a best guess based on some old physics and basic fluid dynamics half forgotten from another life).
Lead is used for its greater cross sectional density which results in greater retained velocity and energy. A steel bullet (which would need to to be copper jacketed to avoid damaging the barrel) of the same size would lose velocity much more quickly and have less kinetic energy down range. There is also a legal requirement in the UK Deer acts to use expanding bullets for deer as they are more instantly lethal and humane. This requires a maleable, easily deformed bullet core with an exposed soft or hollow point. So the ideal deer stalking bullet is made of a dense, soft material. Some stalkers now use solid copper bullets because of concerns over the toxicity of lead, and shotgun cartridges used over wetlands use tin, bismuth, tungsten etc. Non of these materials are as ballistically efficient as lead, and some bring other problems.
(Based on a professional study of ballistics in a former life) 🙂
Love venison, but never buy it as MrsMC gets "Bambi Syndrome".
Couple of butchers and farm shops locally have pre packaged or processed venison available, such as burgers.
Certainly seems to be more deer locally - between Ilkeston and Derby - or at least, they have been more visible since lockdown. Out riding this morning and deer fencing is being installed round a new woodland area they are about to create, which I haven't seen round here before
Same as @weeksy. Same shop too, I'm guessing (And yes it will be Vicars @anagallis_arvensis - superb place)
Also, by the in-laws, the local estate culls each year, and sells theirs in the shop.
And there's a very good restaurant near here that stalks, then cooks and sells the produce in various guises
Love it. Always get a whole carcass from friends on Exmoor. Seam butchery with it is amazing to do.
We also have a farm opposite where the guy manages deer. He sells it in lots of different forms, from steaks to pies and sausages.
I think promoting the benefits it has from land management wise to being healthier for you compared to beef. I think people who still want to eat meat but perhaps are a little conscious of limiting their impact upon the planet are the ones to target.
My view is love it but why the **** hasn't the Britis government done the decent thing and banned lead shot yet?
I'm all over eating woodland animals but do the tories have a donor who's a shooting pal who mines the lead used in 90% of british shot or something?
Other countries have phased it out but blighty? FFS. At leat we're hopefully on a 5 year plan.
As for steel mincing the birds. Meh. We can live with that over more poison (19000 tonnes per year of lead shot poured onto europe)...
Living in Sweden and hunting deer (roe and fallow) I never buy venison but have a small personal supply each year. 😁 I can think to make selling easier I would agree with several of the points already made. If I was buying I'd like to know:
1) Geographic location (people like to buy local produce or at least know where it's from).
2) Ammunition used and why (there are plenty of suitable copper jacketed/bonded bullets available now).
3) How is the carcass handled after the shot (hanging, maturing etc.)
4) Smaller cuts with recipe/cooking suggestions.
5) An online ordering system with collection available from local shops.
Good luck!
Out riding this morning and deer fencing is being installed round a new woodland area they are about to create, which I haven’t seen round here before
Depending where it is you can get a 100% government grant towards the fencing
I don't think I've ever tried it, I would like to though.
I'm not very good at sourcing 'odd' meat. I wanted to make Curry Goat last year, gave up on that. Local Butcher looked at me like I was from Mars.
I've only had venison once, about 35 years ago, but I often think about trying it again, usually when I see it in Morrisons but I'm guessing that's not the best place to buy it...
I'll have to take a look at the few remaining butchers around here and see if any of them sell it.
Assuming you're referring to red deer? Is the taste and flavour consistent during the season? My experience from eating it was that (fallow) haunch or steak would be variable each time it was bought from a game dealer at a farmers market. In fact I stopped buying it for this reason. Have also tried muntjac which was dreadful and roe which was acceptable.
Personally I'd rather eat guinea fowl which seems to have disappeared off the face of the earth, goodness knows why. Also happy eating pheasant which used to be as cheap as chips.
We get through at least one bit of deer a month. I prefer the milder taste and softer texture of farmed venison but am happy eating either. We even had venison steak as the main course at our wedding. None of the butchers I use in Edinburgh offer it though.
I'd agree with msot of scandywag's points (although I don't know anything about the bullets). The stuff we get comes with a label which is standard to all the packets telling you how and how long to cook all the different cuts. That takes a lot of the fear out of it.
If you're up north there's presumably quite a bit of supply to the local shops and farmers' markets already, and I doubt you have enough to set up an online business. How about getting in touch with some of the posh butchers in the central belt? They won't have anything like as big a local supply and you could ship cuts down to them in polystyrene crates (which is how our venison arrives).
I always wanted to try Venison, but cannot afford it. I just find it too Deer!
Sorry, I'll get my coat
Ate it regularly when I lived in Scotland and been out stalking a few times. Don’t eat it much anymore as butchers by me don’t sell it. Occasionally still buy it if Im working near a “posher” supermarket. No issue with it at all if you’re going to eat meat try them all!
Big venison fan here. Buy and eat it regularly. Would love to see more of it in the local butcher shops though.
If you’re up north there’s presumably quite a bit of supply to the local shops and farmers’ markets already, and I doubt you have enough to set up an online business.
Deer are not a Northern thing. Muntjac are a major pest down here, and there's not exactly a shortage of roe, fallow, Chinese water deer etc. either. Poncey farm shops and farmers markets are probably more numerous too if we're following the stereotypes!
If you start selling direct post a link. I'd be interested in freezer full.
I'll give Vicars a go then!!
Thanks, need to clear some freezer space though and be allowed out of jail!!
Rarely had it. When you do see it down south it's usually at a food fair or High st "game stall" so unknown provenance. I like the idea of the free-range/non-farmed stuff ethically though. Also seen it in Waitrose but can't remember if it tells you where it's from.
Most of our meals are veggie (don't buy farmed meat) but if we could get game venison locally we'd be all over it, it's bloody (arf) lovely.
Happy to eat it at home or at a restaurant (whether it’s a small stake, sausage or burgers). But to be honest i’m happy to try anything (peasant, rabbit, kangaroo burgers, goose intestine, beef tendon, tandoori snails...)
Interestingly, a lot of supermarket venison is imported from NZ and sells at about £16 a kilo. UK stalkers and managers/cullers have reported that since this spring it is getting increasingly difficult to find buyers for venison, as game dealers are seeing a huge increase due to the current Scottish cull requirements.
All too often we tend to think only of red deer, but the UK has 6 species, Native Red, Sika, which also hybridise with reds, Fallow, a nomadic herding deer introduced by the Normans, and the most commonly farmed species, Roe, the most common and widespread species, Muntjac, again introduced and often considered to be invasive, and Chinese water deer.
They all differ in habit and habitat, with Sika being a virtually nocturnal species, but causing considerable damage to woodland and forest habitats, and Roe in almost plague proportions cause huge damage to new plantings.... So in direct conflict with a lot of estates now working on afforestation.
The pandemic meant a vast number of recreational stalkers weren't able to visit their stalking land, but the professional managers/cullers are under pressure to continue to reduce numbers. The fall in venison prices is a bitter pill for them.
In Scotland you have to have deer management or game hygiene certification in order to sell direct, so again, many recreational stalkers will sell to friends or give to family.
Wild Venison is a fantastic,lean, healthy and ethical meat. It should be much cheaper than it is, but unfortunately the "Walt Disney effect" means many folk fight shy of it. If the demand increased in the shops, the supply would improve, but because of provenance issues supermarkets are wary. How it can be more ethical to import meat from NZ remai s a mystery.
I shoot for the freezer, and doubt I go into double figures in a year. My son however has several thousand acres of new plantations to control, and gives the majority of the venison away. If anyone in West Yorks wants to try venison, give me a shout.
As for lead. A rifle bullet expands on entry and the soft lead core can create a paste which will contaminate the meat several inches around the exit hole. I'll trim at !east
six inches arou d the exit for that reason, so there's a bit of meat lost from the breast, but otherwise I'm happy with the performance of lead ammunition. Scotland is heading for a lead ban, and I'm certain the rest of the UK will follow. There are promising developments being made around copper bullets.
I shoot for the freezer, and doubt I go into double figures in a year. My son however has several thousand acres of new plantations to control, and gives the majority of the venison away. If anyone in West Yorks wants to try venison, give me a shout.
I read that and immediately conjured up an image of an old Chest Freezer full of holes.
Most of our meals are veggie (don’t buy farmed meat) but if we could get game venison locally we’d be all over it, it’s bloody (arf) lovely.
Son's girlfriend has the same stance. Won't eat farmed meats, but happily goes stalking with him, and is an expert Skinner/ butcher. Admirable.
Love venison, rarely eat it due to not being readily available locally (Teesside) and quite expensive when it is, if I could source it and it wasn’t prohibitively I’d happily eat more.
But to be honest i’m happy to try anything (peasant, rabbit, kangaroo burgers, goose intestine, beef tendon, tandoori snails
Peasent ....that's a bit extreme is it not 🙂
venison is imported from NZ
That reminds me, I once read a mad book that I picked up while on a boat in the Fjordlands of New Zealand about the old school deer hunters over there harvesting hundreds of deer by helicopter. I suspect it was this book;
https://www.amazon.co.uk/Chopper-Boys-Zealands-Helicopter-Hunters/dp/0723307067
I actually spoke to a gamekeeper in East Anglian who once went up to Scotland to help out shooting from a helicopter due to some unique "management needs". I don't know how common that is but sounds mental.
Peasants taste of turnips.
Love a bit of venison, best I've ever had was Sika haunch.
I had some liver and kidney for dinner the other night, freebie from a local stalker who sells at farmers markets.
They normally leave the offal on the hill with the gralloch as there's just no demand for it. Not enough weirdos like me around wanting to eat the most nutritious bits of an animal..
OP, I reckon it may be worth exploring the Keto / Carnivore diet community as a niche way of selling mail order. They are mad for grass fed, organ meat, bone broth organic sort of stuff. MAybe a non starter depending on the economics of it all though.
love it, very rarely eat it because I'd have to drive across town to get it. Occasionally pick up some steaks at Big Tesco on the rare occasions we go there.
I get a delivery once a month from a farm shop (I'm in Bristol) - if they stocked more game I'd definitely take more venison; in particular steaks and something suitable for stewing. Haven't noticed it there before but will keep an eye out this autumn.
actually spoke to a gamekeeper in East Anglian who once went up to Scotland to help out shooting from a helicopter due to some unique “management needs”. I don’t know how common that is but sounds mental.
It was probably the massive cull on the Feshie estate - basically removing most of a herd from one valley system - result - regeneration of the woodlands
http://www.richardbanes.com/?page_id=125
Thanks everyone for your thoughts. I'll be honest that I'm amazed at the generally positive views and hugely grateful.
I deliberately didn't mention lead ammunition in my original post as it's a fairly contentious issue at present and wanted to find out if people were aware of it without me raising it. Personally, I shoot copper bullets (lead free) and have done for several years.
And someone asked about whether flavour changes from season to season - not hugely in my experience, although rutting stags / bucks can be a bit strong. There are more geographical differences due to diet so a red deer off the hill will taste a bit different to a lowland red.
Interesting that the cooking can be seen as difficult. It's really not 🙂 It's much leaner than other meats, so keep it pink or low and slow. I personally avoid joints / haunches unless deboned, butterflied and marinated then done on the BBQ.
Shoulder / diced / stewing - low and slow - try this and you won't go wrong: https://www.bbcgoodfood.com/recipes/spiced-braised-venison-chilli-chocolate
Steak - cook it like beef but keep it pink as it will dry out. Rest it well
Loin - again, keep it pink. Sear it on the outside in a hot pan then finish in the oven for 10-20 mins depending on size. Again, rest well.
Burgers - use 2/3 venison mince to 1/3 chorizo finely diced (spicy chorizo if you want a bit of warmth). Soften some onion in butter, cool, then add to the mix. The fat from the chorizo keeps it moist and you can still leave them a touch pink if you prefer (unlike pork fat etc which has to be cooked through).
Venison pie is one of my favourite pies.
Living and working in the Cotswolds id happily sell it in my village shop and I'm sure that there is a market for it. Unfortunately for me there is such a market that these guys...
https://www.robinsonwildfoods.com
Have a shop about 2miles away.
Thanks for the ballistics info @blokeuptheroad I was thinking of copper jacketed steel as used by a lot of armed forces.
None of the butchers I use in Edinburgh offer it though.
George Bowers in Stockbridge stock it; Saunderson's at Tollcross will get it in for you or pop out to CastleGame (Between Linlithgow and Winchburgh) and you will have quite a selection.
My dad was one of those murderous gamekeeper types. Love some venison, he retired a few years ago but does a little bit of stalking so we get a haunch for the freezer. He makes his own sausages and burgers, we've had some delicious BBQs this year. When I roast the haunch I rub some butter onto it and put red wine, orange juice and blackcurrant jam in the roasting tin. Stops the meat drying out and makes a delicious gravy. As you've said the key is to not over cook it. We had venison and organic ham last Christmas and the venison was by far the favourite.
Sourced and butchered my own meat for years when I ate it (up till last year)
I shot between 35 and 50 deer a year down at Galashiels.
Between that and rabbits hare pigeon and pheasants I never bought any meat for years.
All with lead shot, I have no issue with it.
Now that I am not eating meat I have no reason to shoot them.
What I did notice though was that venison was more palatable to folk when processed into something that wasn't a steak lol.
Venison burgers always went down a treat.
Venison is my preferred meat, the lad next door goes shooting the traditional Scottish way (4 wheel drive with a light on the top at night) and he gives us a big chunk once in a while. I freeze it whole then cut it up with a clean saw into whatever I want.
I have had reindeer from the cairngorm herd at a hogmanay party there and that was lovely.
Venison is my preferred meat, the lad next door goes shooting the traditional Scottish way (4 wheel drive with a light on the top at night)
Err, shooting deer at night is illegal!
That's what I said- the traditional Scottish way 🙂
My cousin is a marksman and used to spend a fair bit of time and money stalking and then shooting deer.
The price it attracts down south, is alot considering they ate pretty much free range and have no natural predator so need culling to control the numbers.
I would buy more if it were slightly cheaper and different cuts were offered.
Make great burgers though as seem lower in fat to mrm beef
That’s what I said- the traditional Scottish way 🙂
Fair enough! 😆
Is there a better way of eating meat. Chemical free. Animal is wild and free to roam. Love a bit of Venison.
Err, shooting deer at night is illegal!
No it's not. It's controlled but not illegal.
No it’s not. It’s controlled but not illegal
Ok. I could have written "shooting deer at night is prohibited under normal circumstances without a licence from Natural England, SNH or whatever" yada yada, but thought for the purposes of brevity and this thread that what I wrote was adequate. You are more correct, well done.
Unfortunately for me there is such a market that these guys…
https://www.robinsonwildfoods.com
Have a shop about 2miles away.
if there is a less readable website menu out there I have yet to see it! My god! 😆
Love venison. Had it on Saturday in a pub actually. Often choose it if I am somewhere nice.
Not something I pick up and cook myself much though but then I don't do a whole heap of meat cooking at home.
if there is a less readable website menu out there I have yet to see it! My god!
He used to live about 40m from my house when he had the Pot Kiln in Frilsham, such a pretentious place to eat it was ridiculous.
His ex now owns it and it's great.