"I love to cook game, its traditional and locally sourced from several shoots on our door step. Its so fresh and has great flavour. I use wild venison, partridge, pheasant, rabbit, grouse and pigeon; I personally love partridge matched with butternut squash from our kitchen garden with a tradional bread sauce foam and elderberries which we pickle from the summer. Our guests can enjoy a days shooting and bring the game back to the hotel where we prepare it for the evening and cook it for them, you don’t get fresher than that!"