Philip Howard has created roasted venison with truffled walnut pesto, stuffed mushrooms, stout-glazed onions, baked and crushed celeriac, and cavolo nero for our 2021 Christmas feast boxes.
Matthew Jukes, our wine pairing expert has paired this dish with a 2018 Château de Fontarèche, Vieilles Vignes, Corbières, Languedoc-Roussillon, France. Click below to hear why he chose it and to hear the tasting notes.
Our new series of playlists are designed to accompany you during cooking, all the way through to eating your Wild Radish meal.
Compiling the playlists is Matt Farthing, a multi-disciplinary instrumentalist, composer and sound designer who has had his music played on radio stations as far ranging as Classic FM, BBC Radio 1, BBC Radio 3 and BBC 1 Xtra.
His first playlist is a modern selection of jazz-infused tracks by young and disruptive talent from both sides of the Atlantic. Listen here, and find out more in the playlist description.