Barbour

Our Chef's Biography:

Mike Robinson started his life as a chef in Chamonix in the French Alps aged 20. His childhood love of shooting and the country stood him in good stead in the French kitchens of the day, where rabbit and boar and venison were commonplace. Upon returning to the UK Mike rekindled his love of all things sporting and merged it with his other career as a TV chef. Whenever possible he champions game and wild food to the public and nowhere more so than on the menus at his country pub, The Pot Kiln.

Mike's latest foray into the world of television was "Tales from the Country". Previously he has presented a number of series for UKTV, including "Heavens Kitchen" which followed the progress of the Pot Kiln from old fashioned pub to game and wild food heaven. He has also written the cookery book "Wild Flavours" which can be bought from the cookery school and signed should you so wish! He writes the monthly cookery section for The Field magazine and Food Monthly with the Reading Evening Post. Mike also owns the Game and Wild Food Cookery school (www.gamecookeryschool.co.uk) just down the road from The Pot Kiln and is an owner of The Harwood Arms, Fulham, where he is bringing the game and wild food philosophy to London.