Wild Rabbit, Green Olives, Capers and Wild Gnocchi
Great British Menu’s northwest contestant Chef George Farrugia has kindly cooked his stunning wild rabbit recipe with wild Gnocchi.
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
Venison Tagine
This slow cooked extremely tasty dish is devised by Tom Blake of The White Hart Somerton
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.