TRADE & RESTAURANTS
Deer Box is an affiliated business of Robinson Wild Foods and as such already supplies some of the UK’s Top Restaurants
FSA Inspected and Certified Wild Venison
Recognised for many years as supplying high quality wild Fallow deer whole carcass’s for restaurants; Deer Box has developed further to offer more choice and regular supply to high quality restaurants. Provenance, sustainability and quality are the corner stones of our business.
At our newly developed facility at Ramsbury in Wiltshire, we are able to process over 3000 wild deer and boar every year. We offer a regular supply of high quality wild Fallow Deer as whole carcass or primal cuts as well as specialist species such as Sika, Chinese Water Deer, Roe and Muntjac. Wild Boar is also available throughout the year although the supply is limited.
Delivery is available weekly into London and the South and for those establishments further afield, we can send primal cuts on a next day delivery service via DPD.
Assistance when you need it
We encourage whole carcass purchase, why? Because there is nothing on a wild deer carcass that cannot be turned into something amazing. We are passionate about the land we manage, the deer we are custodians for and we know how good they are when it come to serving outstanding dishes. We also know that consumers are more and more interested in where their food comes from and its carbon footprint. If you are considering whole carcass purchasing and would like further details or a visit to Owl Barn. Mike will take you out, show you how we manage our ground, the provenance and then take you through how the whole carcass can be profitable.
SOME OF OUR CUSTOMERS
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The Woodsman
Stratford Upon Avon
With a core field to fork philosophy, The Woodsman offers a traditional approach to contemporary British cooking in comfortable and convivial surroundings. We source our ingredients from the bountiful English countryside; the same lands we’ve hunted and foraged on for thousands of years.
Executive Chef Mike Robinson brings a traditional approach to contemporary British cooking. Our menu is a celebration of our passion for wild food. Marrying the refinement of century old techniques with the very best local ingredients, The Woodsman brings to life the flavours, textures and aromas of the lands that surround us.
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The Harwood Arms
SW6 London
Provenance is key to our success at The Harwood and we have developed relationships with the best suppliers to keep consistency of quality. Proudly serving British food with a game focus, we strive to use as much wild food as possible as we believe sustainability is of utmost importance.
Much of the deer is provided to us by Brett or Mike and our rooftop vegetable garden is used as much as possible in the summer, growing heritage tomatoes, radishes and strawberries which are all used on the menu.es here
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The Elder
South Parade, Bath
Seated in a series of elegant and atmospheric dining rooms, each portioned along the lines of the original Georgian houses they reside within, our guests are welcomed as old friends. A sumptuous yet informal dining experience where our guests are taken on a journey of discovery by our knowledgeable and passionate team.
Everyone who visits The Elder leaves having learnt something –whether it’s a story about the history of Bath, our local estates or how we prepare and cook the perfect venison.
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Tudor Rooms - Tony Parkin
Great Fosters, Egham
A unique gastronomic journey in an inimitable setting, Tony Parkin at The Tudor Room is recognised as one of the finest dining experiences in the UK. Serving exceptional, contemporary cuisine with a panache and theatre that will come as a delightful surprise for first-time diners, a meal taken at The Tudor Room is truly a celebratory way to mark the special moments of life and of course, just because.
Confident and charismatic, Tony Parkin joined the team of the much-loved Great Fosters Estate in 2019, as Head Chef of the then Tudor Room. Working with the new owners of the Estate, Tony oversaw the development of not only the cuisine, but the entire experience in The Tudor Room with his signature flair. This led to both the rebranding of the dining room to ‘Tony Parkin at The Tudor Room’ and the acquisition of a Michelin star, in a record-breaking 4 months.
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The Portland
Great Portland Street, London
Portland has a smart-casual uniform of slightly Scandi-esque minimalism. White-washed walls and bare wooden tables are off-set by olive green seating and warmly-lit pendant lights. Handsome wooden-framed menu boards are chalked with the day’s specials; and the white-tiled open kitchen is fronted by wooden shelves stuffed full of multi-coloured pickles. (An exciting hint at what’s to come.)
Nothing is too fancy – you still have a proper sense of what you’re eating – but all of the dishes have their own original Portland twist. The John Dory comes with charred onions, smoked potato, and a small scoop of seaweed sabayon. The heritage grain risotto comes with a deeply rich confit egg yolk and some wild mushrooms. For dessert they’ve created a Jerusalem artichoke chocolate pavé, which they serve alongside milk ice cream. Otherwise there’s a cashew nut crémeux (a smooth custard-y type mousse), drizzled with Bermondsey Street honey & topped with tamarind.
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The Ritz
Mayfair, London
With sparkling chandeliers, towering marble columns, and soaring floor-to-ceiling windows overlooking the calm oasis of Green Park, the elegant Ritz Restaurant is widely considered to be one of the most beautiful dining rooms in the world.
The finest ingredientsIn charge of creating magnificent Michelin-starred dishes is our Executive Chef, John Williams MBE, who is passionate about using the best seasonal British ingredients.
Buying organic beef from the Cornish moors, lamb from the Lake District, and succulent lobsters from South West Scotland, our Executive Chef and his team sustainably source the finest, freshest ingredients from around the country.
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Akoko
London
Akoko is a culinary journey into the depth, richness, vibrancy and diversity of West African cuisine using only high quality produce
Their approach to cooking is inventive, centred around a trilogy of live fire cooking, umami, and spices. Drawing inspiration from founder Aji Akokomi’s West African heritage, their culinary team headed by Executive Chef Theo Clench skilfully create innovative dishes that combine the finest seasonal British produce with specially sourced African spices. Far from traditional, their menu reflects our creativity and imagination, a combination of classical and modern techniques with equal fervour for the culture and traditions they hold dear.
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The Pem
Conrad St James, Mayfair, London
As one of the Capital’s most celebrated and awarded young chefs, The Pem is where Chef Sally Abés impact on the London restaurant scene reaches new heights.
She was previously Head Chef at the Michelin-starred Harwood Arms and has been identified as ‘Chef to Watch’ in the National Restaurant Awards 2019. She was awarded Chef of the Year in the Estrella Damm Top 50 Gastropubs 2020 and has been nominated for the GQ Chef of the Year award this year.
Her hand-picked senior team at The Pem includes the fresh talent of Michelin-trained Head Chef Laetizia Keating, and Emma Underwood, General Manager, whose reputation for making our guests feel special is unsurpassed.
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The Forge
Chester
Situated in the heart of the historic Roman town of Chester (or Deva as it was 2000 years ago) is the Forge. The Forge is a the latest in a group of extraordinary restaurant and dining experiences by restaurateur and chef Mike Robinson.
Continuing Mike’s passion for wild, sustainable British ingredients, and his love of simple cooking over fire and charcoal, The Forge has its kitchen front and centre in the middle of the lovely, elegant space.
Incredible dry aged beef and wild venison will be found in the maturation cabinets, awaiting their turn on the amazing forge grill, there to be lovingly grilled and roasted over oak and beech logs.