Senior head chef Rob Carr plating up Trio of game bird [partridge, pidgeon, grouse] with blaeberries to be accompanied by Ridgeview Knightsbridge English sparkling wine. 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