Venison loin, celeriac purée, braised radicchio and blood oranges


Oils & Vinegars

  • 2 tbsp of olive oil
  • 1 tsp red wine vinegar
  • 1 tbsp of extra virgin olive oil

Store Cupboard


  • 200ml of cream
  • 30g of butter

Speciality Ingredients

  • micro herbs, such as nasturtium, baby basil and carrot tops
  • fleur de sel