RESTAURANTS SELLING OUR CHILTERN VENISON
The Mash Inn have created a restaurant that has a true sense of place, where the food is respectful of its surroundings and of nature, and where the seasons dictate the menu and how we cook. The menus evolve seasonally and rely on local gamekeepers and farmers, we grow plenty of fruit and vegetables in our garden which feature throughout.
Jon has been out with me, managing the deer, but is also to be found pickling, bottling, curing and fermenting every day- he is an amazig and inspiring chef.
" Respect everything, waste nothing ".
- Jon Parry
A superb mix of classic and contemporary fresh dishes to suit all tastes
All the team at The Russell Arms, headed up by Paul Mitchell, are proud to work with the community-owned Russell Arms offering a very warm welcome to all.
We are committed to being an integral part of the community and surrounding area.
Professional Chef & Home Delivery- Naphill
Ray is well placed to cook venison traditionally and in a variety of styles, with diverse experience ranging from head chef of a small Boutique hotel on the Scottish Island of Mull, Asia and the Argentina.
(PS In Australia he won the best steak sandwich award in western Australia. Venison baguette anyone?)
Ray will cook for you in your home and is offering a daily, local delivery service with an ever changing menu.