Why Pheasant & Fino?

Quite simply, they are two of my great loves: game and sherry. I felt that these two ‘ingredients’ were not only a perfect pairing but a great representation of what I stand for and the type of food I like to cook - local, seasonal, sustainable, nutritious and delicious. There aren’t many dishes which aren’t enhanced by the odd splash of sherry, though suffice to say my cooking repertoire is not limited to game and booze!

We should all be eating more game - incredibly versatile, it is seasonal, sustainable, and usually local. It is also extremely nutritious, lean and high in protein, and free from antibiotics and hormones. It has a very low carbon footprint, and is a great way of boosting the local economy.

My love for sherry pre-dates to a nostalgic Sunday lunch time ritual with my Mum. I also studied Spanish for my degree and as a result have spent a good deal of time in Spain, most notably in the Southern region of Andalusia from where sherry emanates. It is an incredibly good value tipple, and the perfect pairing with food - my go-to choice is a glass of chilled dry Fino or Manzanilla to accompany a few olives and perhaps a warm cheesy gougère or two, it never fails to hit the spot.

The name arose from a pie I was recently experimenting with, my ‘Pheasant & Fino Pie’, a double crust suet pastry pie of braised pheasant cooked down with leeks, bacon and a generous glug of Fino, encased in a quilt of flaky buttery pastry, to be enjoyed with a dollop of Dijon, and of course, a crisp glass of cold dry Fino.