theshotgunchef.wordpress.com
Amazing opportunity for a foodie family to move to the island! |
https://theshotgunchef.wordpress.com/2015/03/16/amazing-opportunity-for-a-foodie-family-to-move-to-the-island
Hunting chef William Alldis shows you how to live off the land and create mouthwatering recipes for peanuts! Grow it, forage it, kill it, cook it and enjoy it. Cookery courses: Field to Fork. How to run a pop up restaurant. Amazing opportunity for a foodie family to move to the island! March 16, 2015. Harris beaches rival even those of the Caribbean. Offering a small food business the chance to escape the rat race and relocate to the island. Was filmed in 2000. This slideshow requires JavaScript. It̵...
theshotgunchef.wordpress.com
Press and events |
https://theshotgunchef.wordpress.com/press-and-events
Hunting chef William Alldis shows you how to live off the land and create mouthwatering recipes for peanuts! Grow it, forage it, kill it, cook it and enjoy it. Cookery courses: Field to Fork. How to run a pop up restaurant. Nominated for The Guardian’s startup of the year 2014: http:/ goo.gl/TH2cSw. Contribute a series of “How to” game cookery articles and shoot reports. Promoter of rural dating site: http:/ www.muddymatches.co.uk. Leave a Reply Cancel reply. Enter your comment here. Follow Blog via Email.
theshotgunchef.wordpress.com
2015-2016 Sporting Breaks With The Shotgun Chef |
https://theshotgunchef.wordpress.com/2015/08/04/2015-2016-sporting-breaks-with-the-shotgun-chef
Hunting chef William Alldis shows you how to live off the land and create mouthwatering recipes for peanuts! Grow it, forage it, kill it, cook it and enjoy it. Cookery courses: Field to Fork. How to run a pop up restaurant. 2015-2016 Sporting Breaks With The Shotgun Chef. August 4, 2015. This year we will be running all our usual breaks up on Lewis, as well as a few more adventurous trips away from Cuba, across Europe and, in time, even further afield! At The Shotgun Chef we offer a 3-day package of wild...
theshotgunchef.wordpress.com
Cookery courses: Field to Fork |
https://theshotgunchef.wordpress.com/field-to-fork-with-the-shotgun-chef
Hunting chef William Alldis shows you how to live off the land and create mouthwatering recipes for peanuts! Grow it, forage it, kill it, cook it and enjoy it. Cookery courses: Field to Fork. How to run a pop up restaurant. Cookery courses: Field to Fork. You can learn to catch crabs and lobsters at The Shotgun Chef cookery school. Shoot, fish and stalk your own food with one of the country’s up-and-coming game chefs. Learn to fly fish for salmon and trout on one of our many freshwater lochs. Each evenin...
theshotgunchef.wordpress.com
Step-by-step guide on how to run a pop-up restaurant |
https://theshotgunchef.wordpress.com/2015/04/11/step-by-step-guide-on-how-to-run-a-pop-up-restaurant
Hunting chef William Alldis shows you how to live off the land and create mouthwatering recipes for peanuts! Grow it, forage it, kill it, cook it and enjoy it. Cookery courses: Field to Fork. How to run a pop up restaurant. Step-by-step guide on how to run a pop-up restaurant. April 11, 2015. Bear in mind the presentation of your food if you want to charge premium prices at your pop-up restaurant. 1 Firstly, you’ll need to decide what is the point of your pop-up restaurant. As well as using the local pre...
theshotgunchef.wordpress.com
Shooting at Soval House |
https://theshotgunchef.wordpress.com/2015/01/16/shooting-at-soval-house
Hunting chef William Alldis shows you how to live off the land and create mouthwatering recipes for peanuts! Grow it, forage it, kill it, cook it and enjoy it. Cookery courses: Field to Fork. How to run a pop up restaurant. Shooting at Soval House. January 16, 2015. William Alldis AKA The Shotgun Chef out stalking red hinds on the Isle of Lewis. Snipe for dinner thanks to our Dutch guest Herman. Roasted woodcock on toast. Tags: isle of lewis. This slideshow requires JavaScript. Venison Wellington →.
theshotgunchef.wordpress.com
Hearty hare stew |
https://theshotgunchef.wordpress.com/2015/03/29/hare-stew
Hunting chef William Alldis shows you how to live off the land and create mouthwatering recipes for peanuts! Grow it, forage it, kill it, cook it and enjoy it. Cookery courses: Field to Fork. How to run a pop up restaurant. March 29, 2015. In The Shotgun Chef. This hearty hare stew is perfect to enjoy with friends after a busy day in the field. 2 tablespoons of chilli oil. 1 hare, jointed. Into saddle and legs. 4 large banana shallots. 2 large white onions. Dried basil and thyme. Tags: field to fork.
theshotgunchef.wordpress.com
theshotgunchef |
https://theshotgunchef.wordpress.com/author/theshotgunchef
Hunting chef William Alldis shows you how to live off the land and create mouthwatering recipes for peanuts! Grow it, forage it, kill it, cook it and enjoy it. Cookery courses: Field to Fork. How to run a pop up restaurant. Calling all London and South East game shooters. To celebrate the approaching season we will be hosting an afternoon at the Essex Shooting School with an evening meal at The Cart Shed Restaurant. Tuesday the 12th of July […]. Read Article →. The Field and Country Fair. May 31, 2016.
theshotgunchef.wordpress.com
Sporting breaks |
https://theshotgunchef.wordpress.com/shotguns-sporting-breaks-at-soval-house
Hunting chef William Alldis shows you how to live off the land and create mouthwatering recipes for peanuts! Grow it, forage it, kill it, cook it and enjoy it. Cookery courses: Field to Fork. How to run a pop up restaurant. 2 responses to “ Sporting breaks. Pingback: Snipe Vs Merlin The Shotgun Chef. Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public). You are commenting using your WordPress.com account. ( Log Out.
theshotgunchef.wordpress.com
Venison Wellington |
https://theshotgunchef.wordpress.com/2015/03/10/venison-wellington
Hunting chef William Alldis shows you how to live off the land and create mouthwatering recipes for peanuts! Grow it, forage it, kill it, cook it and enjoy it. Cookery courses: Field to Fork. How to run a pop up restaurant. March 10, 2015. Delicious muntjac fillet venison wellington. 1 pack ready-rolled puff pastry. 2 saddle fillets of muntjac. 2 large handfuls of babyleaf spinach. 1 egg (whisked to make a wash). For the mushroom sauce. 2 large handfuls of mushrooms. A knob of butter. 3 tbsp creme fraiche.
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