Farming the Wild

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.

Mike culls big bucks; Mike guides fellow hunter Jalmar in search of master bucks.

Mike takes novice hunter Christian out for his first deer; Warren explores boar damage on a farm; Mike sets up camera traps for the boar.