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Pheasant Chorizo and Kale Hash

Pheasant Chorizo and Kale Hash

Quick and easy recipe either for lunch or we have served it for breakfast by Rachel Green. It is an any time of day dish, it is equally as delicious made with pigeon breasts

Spring Pigeon and Asparagus

Spring Pigeon and Asparagus

Spring and Summer is a great time for pigeon, there is plenty about so just ask your butcher or game dealer if they don’t have it on display.

This recipe showcases British produce at it best and in season.

Eat Wild’s Venison – Roe Fillet

Eat Wild’s Venison – Roe Fillet

Eat Wild’s Roe Fillet wrapped in leak and streaky British bacon with creamy mash, spinach and roasted veg. With venison heart and sloe gin gravy.

Great British Menu’s Emily Watkins

Great British Menu’s Emily Watkins

This year the Great British Menu marked the 70th anniversary of D-Day. The chefs created dishes that evoke the wartime spirit of the generation as well as honour the bravery shown throughout the Second World War.
South West Chef Emily Watkins was picked to cook the fish course at the banquet but her main course “Don’t Come Back Empty Handed” a rabbit dish, attracted a lot of attention and praise.

Rabbit Lasagne

Rabbit Lasagne

This dish was created for the last Tuscan night at the Pot Kiln and was a roaring success. It is melt in the mouth tender and worth every bit of the effort to make it. This is a dish for when you have time to get stuck in. It can be made in advance and finished in the oven when you are ready for it.