We love teaching people about the importance of knowing where your food comes from. We have taken this a little step further and we now have pop up restaurants here in the shop. To start the evening off we take our customers over to see our herd of 300 fallow deer, talking them through how they are managed and about the breeding and antler growth process. Next we head back to the shop where we demonstrate a fallow carcass break down, while we do this our guest chef talked the customer through where the cuts he will be using came from and the reason he selected them. To finish, the chef cooked the cuts on the shop floor taking giving us some top tips and great nutritional information.