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"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.
Hunting Chef Mike turns to the rivers and lakes of Britain to sustainably harvest wild crayfish to inspire new dishes for his restaurant.
Hunting Chef Mike searches the rolling landscape of Hampshire guided by his head stalker Ben on the hunt for cull Roe Bucks during the August rut.
Hunting Chef Mike is out stalking Fallow Deer on the ancient Downland of England to fulfill his cull quota.
Hunting Chef Mike is in the marshes of Eastern England to help friends complete a cull of Chinese Water Deer.