“I love game. The menus throughout the game season write themselves. Or do they? When cooking game, a lot of cooks and chefs will always turn to the classic and traditional methods of preparing and serving. The likes of venison with Grand Veneur sauce, mallard with orange, and pheasant or partridge served with game crisps and bread sauce are all traditional and delicious dishes. But as the UK has become more diverse, it has put a whole new perspective on what I choose to serve with game.”