Mike Robinson

Mike Robinson

Robinson’s childhood was in rural Berkshire and he remembers the first rabbit he shot with a rifle inherited from his grandfather.

“My father taught me how to skin it and I cooked a rabbit korma,” he says.

Today Mike is a prominent game chef and champion of game meat. He is the owner of Woodsman and Elder restaurants and the Michelin-starred Harwood Arms. He also presents Farming the Wild and is a passionate hunter and conservationist.

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There is nothing better than a succulent sausage. And what tastier way to use up the season's bounty than by making your own pheasant sausages?

  • May 28, 2020

The spoils of the season are not just for winter suppers. If your freezer is still well-stocked with game, it will make excellent BBQ fare. And you can’t go far…

Pheasant fajitas

  • October 18, 2016

Pheasant fajitas are a fun take on game recipes and a new way to cook pheasant

Potted spiced meat

  • December 29, 2015

Winter chutney is the perfect match for a feast of cold meats. Save it to enjoy with your Christmas day leftovers and you won’t tire of cold turkey and ham…

Damson jam

  • December 20, 2015

Damson jam is the best way to use up these tiny sour plums. Although too bitter to eat, they make great jam. With the British weather producing some of the…

Potted spiced meat

  • December 16, 2015

Potted spiced meat is a great starter to make ahead of time for Christmas day. Rather than missing the festivities slaving in the kitchen, entertain your guests and still enjoy…