Professional recipe of the month is the signature dish by The Three Chimneys chef Scott Davies — Loin of Highland Venison in Onion Ash with Charred Beetroot, Salt Baked Celeriac and Reindeer Moss


Venison Competition winner

There was a great response to our Venison recipe competition. Thanks to everyone who entered. The winner is Graeme Taylor from Glasgow.

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Click here for winning recipe




BDFPA Focus Day (link to pdf)