Interviews

José Souto

jose_mainYou don’t have to grow up in the countryside to have an affinity with country sports, as Marcus Janssen was reminded when he met chef José Souto.

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Tim Maddams

timmaddams_frontAs a chef, food writer and cookery teacher, Tim Maddams has an acute ethical conscience, which makes his views on shooting all the more poignant, says Marcus Janssen.

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Eat what you kill

jack_knott_1abThere is nothing more pleasing than getting people to understand the true provenance of their meat, says Jack Knott of the Countryside Alliance’s Game-to-Eat campaign. And what is wrong with having a little bit of fun along the way?

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Galton Blackiston

galton_frontMarcus Janssen travelled to Morston Hall in Norfolk to meet the Michelin-starred chef who is encouraging other gastronomes to take up game shooting.

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Mike Robinson

robinson_frontArguably the UK’s most highly regarded game chef, Mike Robinson is a man on a mission, several of them in fact, as Marcus Janssen discovered.

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André Garrett

andre_garrett_frontA champion of game and venison who doesn’t shoot or stalk? Culinary talents such as André Garrett are real cause for optimism, says Will Pocklington.

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Claude Bosi

claude_bosi_chef_frontTwo Michelin-starred Claude Bosi is one of a number of top chefs to have taken up game shooting recently. Marcus Janssen went to meet him at Hibiscus, his London restaurant, to find out more. 

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Colin McGurran

colin_mcgurran_frontIt’s not just fancy cooking that makes Colin McGurran’s food stand out – almost all of the ingredients he uses in his kitchen at Winteringham Fields are grown, reared or foraged by him and his brigade of chefs, as Marcus Janssen discovered.

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Clare Smyth MBE

front_clareClare Smyth might just be the most talented chef you have never heard of. And, as Marcus Janssen discovered, she might also be the nicest.

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Sat Bains

front_satbainsAs is the case with all top chefs, Sat Bains' zeal and passion for what he does is infectious. And, as Marcus Janssen discovered, he also has a knack for turning unadventurous customers into game lovers.

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Brett Graham

brett-graham-frontBrett Graham is not only passionate about using game and venison in his two Michelin-starred kitchen at The Ledbury, he has a strong ethical conscience too, as Marcus Janssen discovered.

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Tom Kerridge

kerridge-frontMarcus Janssen meets the Mr. Nice Guy of the culinary world at his two Michelin-starred pub, The Hand & Flowers, in Marlow.

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Michael Wignall

With two Michelin stars and five AA Rosettes to his name already, Michael Wignall is destined to become a household name, says Marcus Janssen.

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Nick Nairn

nick nairn smallCelebrity chef Nick Nairn is as passionate about the Scottish countryside as he is about the bounty of natural ingredients that it provides, says Marcus Janssen.

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Richard Corrigan

A true countryman and owner of a fine dining restaurant in Mayfair, London specialising in game cookery, Richard Corrigan’s recipes have real provenance, as Marcus Janssen discovered.

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Raymond Blanc

Another very popular choice in the Fieldsports Favourite Game Chef poll, legendary chef Raymond Blanc shares a simple but delicious pheasant recipe.

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Michel Roux

Michel RouxUnsurprisingly, Michel Roux was hugely popular in our recent Fieldsports’ Favourite Game Chef poll. Here, he shares a recipe he created especially for Fieldsports.

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James Martin

James MartinSunday Kitchen presenter James Martin was the runner-up of the Fieldsports Favourite Game Chef poll. Here he shares one of his favourite grouse recipes…

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Nigel Haworth

Nigel Haworth, head chef at Lancashire’s Northcote Manor was the winner of the Fieldsports Favourite Game Chef poll 2011. Here he shares one of his classic recipes.

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Marco Pierre White

marco pierreHe may have retreated part-time to the country, but Marco Pierre White is still naughty. "I'm very naughty", he admits with a look that suggests his verdict is an incredibly attractive predicament. By Jane Pruden.

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Michel Roux Jnr

like father like sonLe Gavroche, in London, is considered by many to offer the ultimate in dining experiences. Jane Pruden talks to chef Michel Roux Jnr and his father, Albert, about cooking, family, shooting and fishing.

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