Farming the Wild

Mike is in the marshes of Eastern England to help friends complete a cull of Chinese water deer. He uses the venison to create a classic rack of Chinese water deer with dauphinoise potatoes over a campfire.

Chef Mike stalks fallow deer in the ancient downland of England to fulfil his cull quota and prepares a restaurant-worthy dish: T-bones of fallow prepped with his secret supercharged marinade.

Chef Mike searches the rolling landscape of Hampshire, guided by his head stalker, and hunts for cull roe bucks during the August rut.

Chef Mike spends the midsummer preserving natural ingredients and stalking small game to inspire new dishes for his restaurants. Mike pickles walnuts from his garden and prepares confit rabbit which he uses to create a hearty Cuban sandwich.

English restaurateur and hunter Mike Robinson harvests the natural ingredients that make up some of the famous dishes at the pub he co-owns in London.

Mike turns to the rivers and lakes of Britain to sustainably harvest wild crayfish to inspire new dishes for his restaurant. Mike prepares both a wild garlic crayfish risotto and a spring crayfish linguine cooked in his riverside camp.