Mike Robinson, the chef-restaurateur behind the Harwood Arms and the Woodsman, has perfectly encapsulated the field to fork ethos: he stalks and shoots his deer, butchers it and serves it in his own restaurants. Vincent Wood ventures into the forest to see him at work
Provenance is important in any kitchen, but restaurateur and chef Mike Robinson never has to worry about where his venison comes from. Chances are, he shot it.
Robinson has been consistently ahead of the pack when it comes to wild food for some time. His first culinary memory is cooking a wild rabbit korma, and he spent his time at university bringing back deer, rabbit and pigeons he had shot to serve to fellow students.
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