Farming the Wild

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

Chef Mike is out stalking fallow deer on the ancient Downland of England to fulfill his cull quota; Mike 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 Ben on the hunt 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.

Hunting chef Mike stalks muntjac in the woodlands of Southern England to help complete his management cull. Mike uses restaurant techniques to cook an amazing dish over his campfire: a butterflied haunch of muntjac with a secret marinade hack.

Hunting Chef 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.