Wild venison with port and whole spice

Venison and dark spices were made for each other. The richness of the game alongside the earthy, evocative flavours of black cardamom, star anise, and mace is a work of beauty. When you throw in the warming glow of the fortified wine from the Douro what evolves is a stew not…

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Travel and Food, the ultimate soulmates

Travel and holiday has always meant food for me. Whether paella cooked over orange wood in Valencia, oysters from Étang de Thau, or squats lobsters from Applecross, its always been about first experiences, about aroma and flavour of the local cuisine. Recently holidays have been all about Scotland and it…

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Pan fried pigeon with barley and walnut risotto

Pigeon is a meat which gets a very mixed reaction, for many they automatically think of the dirty grey scraggly ‘rats with wings’ which are so beloved of railway bridges, park benches, and statuesque poets. Not the most appetising of creatures. However wood pigeons are an entirely different matter, plump,…

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Topside of venison with rowan and whisky

Speyside is a place that I’ve always held dear, seemingly less rugged than the west coast where I spent most of my childhood holidays but at the same time majestic in its own way. I always loved coming to Coylumbridge to camp, the soothing sound of the river never out of…

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Feed the family. Reduce the waste

Leftovers were a staple for me during my childhood in the west of Scotland. I probably didn’t even know the term existed; we just took it for granted that any food which was left would be reused. Mum would regularly make stovies from leftover meat and broth which seemed to…

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Pan roast loin of venison with redcurrant jelly

Pan roast loin of venison

For me when it comes to a celebration of Scottish food venison is the ultimate flavour and venison loin the perfect treat for guests. I particularly enjoy when it is from wild red deer but any venison will do for this. I always find myself serving venison with fairly classic…

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Pheasant braised with cider and star anise

Cooking with pheasant is one of the joys of winter, a bird that is beautiful in feather, and which adds such an amazing aroma to the kitchen when cooking. I prefer to pot braise pheasant as I find it keeps a good degree of moisture in the flesh and is…

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Venison Burgers

 Spending a lot of my childhood summer holidays camping in the highlands I got to know that part of the world pretty well. During these holidays I became acquainted with wild brown trout, picked wild raspberries and made jam,  and had my first prawns and crabs I’d watched landed that…

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