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"Farming the Wild" follows Mike as he harvests the natural ingredients that make up some of his most famous dishes.
Watch the first few minutes of this episode.
Mike guides camouflage expert Andy to shoot a Cull Roe Buck in English farmland.
Farming the Wild follows Mike as he harvests the natural ingredients that make up some of his most famous dishes.
Back at Mike's restaurant, he demonstrates how he makes an amazing fallow deer pie that is a best seller on his autumn menu.
English Restaurateur and hunter Mike Robinson is one of Britain's most prominent game chefs, and he co-owns the only pub in Britain with a prestigious Michelin-star.
Mike shoots pigeon with his old mate Hibbsy. Back at the Restaurant, we see how Mikes classic dish ‘Pigeon Bacon & black pudding salad' is made.
Charcoal Grilled Sardines with Gremolata.
Mike spends the midsummer preserving natural ingredients and stalking small game to inspire new dishes for his restaurants.
Mike prepares a surprise venison feast for his family.
Hunting Chef Mike is out on the downs in a blizzard stalking fallow deer to provide the best venison for his restaurant.