Herb-crusted Venison Escalope

Herb-crusted Venison Escalope

This winter warmer is a hearty meal, venison with parsley, rosemary, thyme and delicious warm potato salad This lovely recipe is one of our ambassador chefs – Rachel Green
Pheasant Goujons

Pheasant Goujons

Fast and easy, a firm favourite for a snack and children’s meal Food Cost £1.70 per portion, selling price £6.80 inc. VAT at 70% GP Recipes created by Chef Richard Hunt 
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.