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Chef masterclasses

Masterclass: roast hare

Masterclass: roast hare

At the Freemasons at Wiswell in Lancashire, Steven Smith has moved away from the one-pot approach of the classic hare recipe to create a delicate and flavourful dish. Read more
Chef masterclass: duck with Mark Poynton

Chef masterclass: duck with Mark Poynton

Chef Mark Poynton at Alimentum in Cambridge has solved the duck conundrum  – how to cook pink breast meat and tender leg meat – by  turning one bird into two different meals. Michael Raffael reports Chefs face ... Read more
Chris and Jeff Galvin’s pheasant terrine

Chris and Jeff Galvin’s pheasant terrine

At the Galvin Green Man pub in Great Waltham, Essex, Chris and Jeff Galvin serve pheasant terrine that’s very close to the classic French terrine de campagne, but with a nod to Italy. Michael Raffael reports ... Read more
Wagyu comes to Wales

Wagyu comes to Wales

The recent renaming of Ynyshir marks a new era for Gareth Ward, Sat Bains’ protégé. Michael Raffael discovers how star ingredients, such as locally produced Wagyu beef, are helping the west Wales restaurant wit ... Read more
Chef masterclass: venison from park to plate

Chef masterclass: venison from park to plate

With his own ready supply of fallow deer roaming Swinton Park, Simon Crannage, executive chef of the estate’s Samuel’s restaurant, knows about maximising the profit and taste of these fine animals. Michael Raff ... Read more
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