This is a really odd time of year for us as a farm, a family and a food retailer. I call it the ‘rearing to go’ time, that spell when winter has been here forever, and we are itching to get some new ingredients in the shop.
Vicky Rogers, of Cambridge’s Radmore Farm Shop, and her family were so busy preparing other family’s Christmas feasts, that there was little time to eat. On the plus side, it did allow for some innovation in the kitchen.
Game season is upon us and Ben Crick, patron and chef at the newly reopened Anchor pub and restaurant in Burwell, brings wild venison to the table, showing why it makes a great alternative to other meats and offering a tasty recipe.