Venison Wellington

Once again, we will be preparing our legendary Venison Wellington for Christmas, along with Beef Wellington, Vegetarian Wellington and Salmon encroute.  We use the finest venison or aged beef fillet, wrapped in Parma Ham, (or a crepe for the vegetarians) placed on a bed of wild mushroom duxelles, and then … Read More

Salt Marsh Beef

This week we have Salt Marsh beef from Hayling Island’s Northney Farm.  I have previously visited Northney farm on Hayling Island to see some of the cattle first hand. The cattle are Aberdeen Angus – grazing with the masts of sailing boats in the background and the calls of gulls … Read More

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