Blogs & Recipes

SOUS VIDE PRIME RIB WITH CAFÉ DE PARIS BUTTER  Perfectly pink prime rib cooked sous vide with GOOD PHATS Beef...

VENISON CARPACCIO Paper-thin slices of venison loin, lightly seared for colour and finished with a generous drizzle of Spanish Extra...

VENISON STEAK WITH WHISKY CREAM SAUCE Rich, tender venison finished with a silky whisky cream sauce. We use Spanish Light...

Avocado Oil Dip with Feta, Herbs & Confit Garlic 

Venison Pie Deep, slow and properly built. The marrow finishes it. PHATS USED: Organic British Grass-Fed Ghee SERVES: 4 PREP TIME: 25...

Steak tartare with beef tallow confit egg yolk.

Ribeye with Wild Garlic Salsa Verde  A properly cooked ribeye, finished with a punchy wild garlic salsa verde. Rich, herbaceous,...

Delicate, buttery skate wing seared until golden, finished with nutty brown shrimp, sharp capers and bright lemon all brought together with our...