When you see a dish from start to finish and the passion that goes into the process it’s hard to not enjoy the result! @station_house_cookery_school
cooked this Venison loin after we had visited where it had been reared, lived a natural wild life, killed and butchered on site by the most ethical, passionate farmer I’ve met. They were his blackberries too! The passion shone through from farmer and Chef whose whole ethos is ethical produce and it certainly pays off in the finished product.