venison

The loin of venison is covered in coffee crust then cooked in the water bath at 65 degrees for 8-10 minutes before being coloured in a pan.
Then is seasoned with Maldon salt.

blue cheese purée

A bechamel sauce is made (milk, flour, butter) then Yorkshire Blue cheese is blended in until the sauce thickens.
Walnuts are toasted and run through the purée.

celery and lovage purée

Chopped celery and lovage (green herb with celery, parsley and anise characteristics) is cooked with maple verjus (grape juice mixed with maple syrup) and blended, it is then set with agar agar.

Cipollini onions

Cipollini onions are steamed in butter and then chargrilled.
They are then glazed in truffle honey.

long pepper muffin

Muffin dough is made using flour, yeast, yogurt, salt, olive oil and milk.
The muffin is then finished with truffle honey, long pepper, lemon thyme and topped with a slice of raw cep mushroom which has been dusted in cep powder.

long pepper muffin filling

Venison haunch has been roasted off before being braised in red wine and chicken stock before being reduced down to a ragu consistency and seasoned with long pepper and then pressed into a ring.
This is then wrapped in the dough and left to prove, afterwards it is then cooked on the plancha and seasoned again with long pepper, picked thyme, Maldon salt and caramelised truffle honey.

pickled and sweet blackberries

Blackberries are placed in pickling liquor (sugar, white wine vinegar, white peppercorns, star anise, cinnamon sticks, coriander and fennel seeds).
Blackberries are put through the same process but then steamed in the pickling liquor overnight at 60 degrees.

venison sauce

Venison bones are roasted then placed into a pan with chicken stock and reduced to a sauce consistency, then finished with red wine and redcurrant jelly.

cep mushroom

Half a cep mushroom is scored and roasted in a pan with butter and oil.

garnish

White chicory leaves refreshed in iced water, seasoned with olive oil and Maldon salt.