Tomas' venison pies, made with Chiltern Venison supplied beasts, are flying out the door!
It's really heartening for me when restaurants take whole beasts rather than cherry picking the usual suspect prime cuts- nothing wrong with the latter, far from it, but nose-to-tail eating continues the thread of sustainable, ethical eating in my mind. Great work Tomas Topolar and the Nags Head team.
Why not try it for yourself- book a table now at
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