Blogs & Recipes

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...

Tender octopus seared hard in Organic British Grass-Fed Ghee, then basted in rich nduja ghee. The ghee handles the heat while...