Loin of venison with black pudding purée, black pudding crumb, radish, Jerusalem artichoke crisps, hash & jerk salsify

Game – shooting it and eating it – is at the heart of most rural communities in the UK and I think it’s important that we keep that tradition going. As a chef, it’s important to work with the seasons and game is a real highlight: I have it on the menu for as long as I can. It’s versatile, readily available and, of course, the flavour is second to none.