As part of our relaunch we thought it might be good to get a few young chefs down to the West Country and let them loose on some Well Hung Meat. We managed to bundle Mark Monkman down here first on his way back to Sweden where he is Sous Chef at Villa Tottebo. Mark comes from a pretty long line of cooks though we're not sure if he spends more time cooking, Facebooking or skiing. Mark was pretty excited about the opportunity of taking 2 days out to cook (and eat) some great dishes. We managed to get most of the ingredients he wanted with some substitutes (Venison instead of Reindeer). We asked Mark to have a go at some great staple British dishes (he is, after all, from Yorkshire) and share some interesting Swedish dishes with us too. The Leek Ash Coated Venison is a complete revelation, looks great, tastes great and makes you look like a really competent chef if you're doing a dinner party (we can attest to that). So, have a go and let us know how you get on, we'd love to hear or see some snaps.
Here are some of our favourite recipes – just a few ways to help you get the most pleasure and enjoyment from our organic meat. Some came from our customers. Some from chefs we know and work with. And they’re all designed to bring out the best in your Well Hung Meat, as you create memorable meaty meals. We often add new recipes to our website, so keep coming back for more inspiration. And if you have any recipes you think we’d like to know about, please get in touch.