Mallard, glazed beetroot, elderberry, chard

Mallard is a fantastic and versatile game meat: all the sweetness of duck with added depth as it’s wild. We dry-age our mallard for five days in hay and herbs to intensify the flavour even further.

Mallard season is also my favourite time of year, autumn. With an abundance of mushrooms, vegetables and greens, there is no shortage of great pairings: we’ve paired the mallard with earthy roast, and pickled, beetroot.