Game Dinner | CORD and Holland & Holland

Joshua Hunter, Executive Chef at Holland & Holland, the legendary name in British gunmaking, visits Fleet Street to cook alongside CORD's Executive Chef Karl O'Dell.

Joshua worked through some of London's most acclaimed Michelin-starred kitchens before taking the reins at Holland & Holland's 60-acre Northwood estate, where the game on the plate is sourced from the land around the kitchen. Muntjac, red-legged partridge, Yorkshire grouse, Highland venison. This is game at its absolute peak, in the hands of two chefs who know exactly what to do with it, and it's only for one evening.

The Menu

Canapes

Tartare of Woolman's wood muntjac, onion jelly

Rabbit liver parfait choux

Game consommé baby Guinness

Cooked by Joshua Hunter

Starter

Pithivier of red legged partridge

Smoked bacon • Crab • Apple

Cooked by Joshua Hunter

Middle Course

Highland venison raviolo

Black pudding • Blackberry • Beetroot

Cooked by Karl O'Dell

Main Course

Yorkshire grouse

Parsley root • Stuffed shallot • Roasted ceps • Preserved fig • Game jus

Cooked by Joshua Hunter

Dessert

Black Forest

Kirsch mousse • White Chocolate • Amarena cherries

Cooked by Karl O'Dell