Farming the Wild

Hunting Chef Mike is in the marshes of Eastern England to help friends complete a cull of Chinese Water Deer.

Hunting Chef Mike is out stalking Fallow Deer on the ancient Downland of England to fulfill his cull quota.

Hunting 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.

Hunting Chef Mike turns to the rivers and lakes of Britain to sustainably harvest wild crayfish to inspire new dishes for his restaurant.

Hunting Chef Mike is out on the downs in a blizzard stalking fallow deer to provide the best venison for his restaurant.

Mike prepares a surprise venison feast for his family.

Mike spends the midsummer preserving natural ingredients and stalking small game to inspire new dishes for his restaurants.

Charcoal Grilled Sardines with Gremolata.