The true story behind that over-used phrase ‘from nature to plate’ isn’t to everyone’s tastes, but it’s only when you take an active part in the sourcing of meat – and all that this entails – that you can fully appreciate its value. Making the most of the raw ingredient ceases to be an option. Instead it becomes a duty.
Above: Venison ham with compressed melon, cucumber sorbet, walnut puree, fir oil and microgreens.
Below: The months’ long process of hunting, cutting, curing and hanging, that leads to this final dish.