With an emphasis on locally-sourced food, Mike Robinson creates unique dishes with wild game, fish, and veggies at his restaurants throughout England. Mike is a connoisseur of outstanding food as a Michelin Star chef, but he also enjoys his time as an outdoorsman. On fishing expeditions and in the forest, he reels in fish and forages for his meals. In both worlds, one thing is clear: Mike Robinson doesn’t play when it comes to creating memorable meals and living life to the fullest.
Interview with Mike
Mostly low and slow, but hot and fast for fish and quick cuts of venison.
Wild Fallow Deer. It is the best meat in the world. It’s epic slow-cooked and amazing when cooked quickly as steaks.
My Flint and Flame chef’s knives, which I had a hand in developing. It’s the original food processor!
Cooking meat gently and carefully, then reverse searing for the best and most consistent results.
Hunting wild food as a teenager. The only rule was that I had to cook what I caught.
Wild ingredients are truly sustainable and connect you to nature while you are gathering them.
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