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Senior Head Chef Rob Carr plating up Loin of venison to be accompanied by Morellino di Scansano Bronzone, Marchese Mazzei. Chef Rob Carr creates A Taste of Game dinner at Hotel du Vin, Brighton for BHFDF using local game meats from South Downs Venison & Game, Sussex cheeses by La Cave a Fromage. Accompanied by wines & spirits from Sussex producers Ridgeview and Bolney Estates, Blackdown Spirits and Enotria.
photo ©Julia Claxton