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Venison Carpaccio with Walnut Ketchup
A popular dish at our Cotswolds pubs The Fox and The Bell at Charlbury. Recipe kindly shared by Executive Head Chef Alan Gleeson.
We are proud to have the first and largest red deer herd certified organic by the Soil Association. Read our blog to discover why venison is an underrated, superb tasting, healthy choice for meat eaters.
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Roast Salmon with Peas, Bacon & Braised Little Gem
“Wild salmon comes into season at the start of the summer, so this dish is based around pairing it with other seasonal ingredients. The accompaniment is a twist on the classic French dish, ‘petit pois à la française’, something I’m quite partial to, in which peas and lettuce are braised in stock and butter. My husband likes the addition of the bacon, but you could happily leave it out to make it a meat-free dish.”
Carole Bamford
