Blogs

A hearty twist on the classic British cottage pie, this Duck Cottage Pie brings the rich, gamey flavour of confit duck together with creamy mashed ...

These golden puffpastry parcels are packed with rich, juicy venison (or your favourite game), earthy mushrooms, aromatic herbs, and a hint of musta...

There’s something undeniably special about serving venison, rich, tender, and full of earthy flavour, it’s the perfect centrepiece for a festive ga...

A Hearty, No-Nonsense Game Dish for the Sporting Gentleman If you enjoy a day on the peg or simply appreciate proper field-to-fork cooking, this Hi...

If you’re looking for a dish that embodies rustic charm, hearty flavours, and the satisfaction of proper country cooking, this Roasted Game Bird Pi...

To Hang or Not to Hang? Hanging pheasant used to be essential for tenderising and flavour, especially with older cock birds. Today, with better ref...

Breasting a pheasant is quick, clean, and easy to learn – let us show you how. With the rising popularity of shoots, pheasant is usually in plentif...

Pan-fried grouse with roasted sweet potatoes, pancetta and sticky sherry-soy sauce. Serves 2-3.

We’ve teamed up with Talking Game magazine to bring you this fantastic recipe courtesy of Mount St John Sporting. Breast of pheasant with parsnip p...

We’ve teamed up with Talking Game magazine to bring you this fantastic recipe from veteran game chef Jose L. Souto. A few years ago I was asked t...

We’ve teamed up with Talking Game to bring you this fantastic recipe from veteran game chef Jose L. Souto. A warm and filling stew using tomato and...

Chef Roberta Hall-McCarron and Shaun McCarron, owners of The Little Chartroom, know a thing or two about sourcing and cooking game. From August thr...