Grilled partridge with pearl barley wild mushroom risotto
Serves 4 Partridges 2 partridges (can be supplemented with 4 quail out of season) 1 tsp dried thyme 1 tsp dried rosemary salt and pepper to season Pearl barley risotto […]
Serves 4 Partridges 2 partridges (can be supplemented with 4 quail out of season) 1 tsp dried thyme 1 tsp dried rosemary salt and pepper to season Pearl barley risotto […]
For Many years I have wanted to run a proper lowland partridge shoot this year I have taken the challenge on on our small farm in Essex. So whats the […]
Apple glazed squab pigeon served with confit duck, potato spring onion and apple hash serves 4 people This is the newest home grown recipe to grace the tables in the […]
To celebrate the approaching season we will be hosting an afternoon at the Essex Shooting School with an evening meal at The Cart Shed Restaurant. Tuesday the 12th of July […]
Good morning to all my loyal readers and followers. There is exciting news in the Shotgun Chef camp today. Thanks to a great opportunity from Fiona Eastman and The Field […]
This dish is fantastic to do with badly-shot pheasant. Stir-frys are a fantastic quick and healthy dish to prepare at the end of a long day and you can pretty […]
To all my readers – I’m sorry to have been so quiet recently. I can promise you I’ve not just been enjoying myself shooting and fishing. Yes, there’s been a […]
I can’t claim this mincemeat recipe to be my own – I modified it by removing the nuts and fiddling with the quantities, but I served it at one of […]
I have been asked by so many people how the pop up restaurant in Epping went on the 3rd of December. Thank you to all those who asked and an […]
After the success of our ‘How to Run a Pop up Restaurant‘ book in 2015, 2016 is going to be the year of pop up restaurants for The Shotgun Chef. […]