Hywel Griffith, December 2016

As the Game season gets into full swing, I’m really enjoying adding various dishes to the menu to showcase the amazing produce that we have around us and really do it justice.  Game is one of my favourite seasons and saying I love it is a huge understatement.

I do think Game itself can be quite misunderstood and often thought to be some sort of wild or exotic meat which it’s not.  However Game is something that can be very diverse and flavoursome!  Take for example a Partridge which we use a lot, it’s white fleshed which makes it wonderfully tender and incredibly tasty due to it being natural and wild.

I like to use produce that is as fresh, natural and free range as it can be so we can get that full impact of flavour.  Often with game and especially Venison,  if it has been farm reared and vacuum packed then it can inherit an irony taste which shouldn't be there.  I recently had a beautiful Fallow from Llandeilo which in its meat form is known as Venison, it’s an extremely lean and tender meat and can handle strong flavours and spices.  With this we have added a stunning new dish to the menu which has quickly become one of my favourite dishes, 'Roast loin of Venison, celeriac, quince, salt baked swede and harissa sauce.