Game, set & catch

Steven Murray, head chef at Walwick Hall in Northumberland, showcases the best of the season

Roast grouse, peach and feta salad

Twice-baked cheese soufflé

White onion and thyme velouté

Roasted wood pigeon with confit pigeon pithivier, mushroom fricassee, kale and red wine-baked figs

Seared venison with rösti potato, beetroot and chocolate jus

Fennel and orange panna cotta

Dark chocolate and raspberry tart with raspberry jam, chocolate mousse and raspberry sorbet

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