Game-Terrine

David Gillott’s Game Terrine

The Head Chef of the Four Gables, David Gillott, has created an utterly tantalising game terrine.  Not only delicious, game meat is lean, free ranging and healthier than usual animals. As this type of...
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Nathan Outlaw’s Spiced Wood Pigeon With Figs

Nathan Outlaw shares the sumptuous secret to spiced wood pigeon with figs, port and rocket "I created this dish back in 2003 when I opened my first restaurant. It’s a great salad to make when you can get...
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Francesco Mazzei’s Sicilian Rabbit

A signature dish by Francesco Mazzei, this rabbit recipe was inspired by a meal cooked by his in-laws in Sicily. He recounts: "We had a dish of sardines with sweet and sour sauce. After we finished the...
slowcookeduck

Daniel Clifford’s Slow-Cooked Venison Saddle

Daniel Clifford's slow-cooked venison saddle is sumptuous and served with individual suet puddings filled with red wine sauce. Nicely flattered by the sharp choucroute and a silky, sweet carrot purée, it's...
Venisonburger

Josh Eggleton’s Venison Burger

Josh Eggleton's venison burger provides a leaner, richer alternative to traditional meat. Packed full of seasoning, the flavours are excellently paired with fresh ciabatta buns and chunky chips. Serves...
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José Pizarro’s Civet Of Venison With Ceps

"Civet is what the Catalans call stew, a classic dish that I have cooked many times. It’s perfect for those cold winter evenings, or whenever you just fancy something comforting. This civet, stew, or...
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David Gillott’s Venison Carpaccio

Ideal for autumn dinner parties, David Gillott, Head Chef of The Four Gables, has created a venison carpaccio that combines the classic flavourings of venison with an exciting duo of juniper berries and...