Farming the Wild

English restaurateur and hunter Mike Robinson harvests the natural ingredients that make up some of the famous dishes at the pub he co-owns in London.

Roasted Rack With a Side of Fangs

S1 E1

Mike is in the marshes of eastern England to help friends complete a cull of Chinese water deer and uses the venison to create a classic rack of Chinese water deer with dauphinoise potatoes cooked over a campfire.

Stalking the Elusive Fallow Deer for a T-bone Treat

S1 E2

Chef Mike is out stalking fallow deer on the ancient Downland of England to fulfill his cull quota; Mike prepares a restaurant worthy dish, t-bones of fallow prepped with his secret supercharged marinade.

Stalking the Right Roe Buck Before a Gourmet Breakfast

S1 E3

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.

Marinated Muntjac Management

S1 E5

Hunting chef Mike stalks muntjac in the woodlands of Southern England to help complete his management cull. Mike uses restaurant techniques to cook an amazing dish over his campfire: a butterflied haunch of muntjac with a secret marinade hack.

Crayfish on the Menu

S1 E6

Hunting Chef Mike turns to the rivers and lakes of Britain to sustainably harvest wild crayfish to inspire new dishes for his restaurant; Mike prepares both a wild garlic crayfish risotto and a spring crayfish linguine cooked in his riverside camp.

Blizzard Stalk Fallow Deer

S1 E7

Chef Mike is out on the downs in a blizzard stalking fallow deer to provide the best venison for his restaurant; Mike slow roasts a whole neck to serve with his secret side order.

Harvesting Roe Deer Venison for the Family Table

S1 E8

Hunting Chef Mike and his wife Claude hunt roe bucks in the south of England during the late summer rut; Mike prepares a surprise venison feast for his family.