ABOUT

NAVIGATION
SOCIAL
ADDRESS Downland Deer Barn Close Cottage Yattendon Thatcham RG18 OUU
CONTACT Alastair@downlanddeer.com Mike : 07919 536 962 Alastair : 07803 027 888
     
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Alastair Smellie

Hunter and co-owner Alastair is a life-long manager of wild deer. He is qualified in deer management to the highest leveland is the organisational brains behind the business. He ensures that our cull requirement are met, that all our clients receive their orders promptly and that the supply chain from field to table runs smoothly. A superb shot, he is reponsible for for a high percentage of the deer that end up in your restaurant!
  

Mike Robinson

Hunter and chef The UK's most prominent game chef and champion of game cooking, owner of Pot Kiln in Berkshire and co-owner of the Michelin-starred Harwood Arms in London. TV Presenter of ITV's Countrywise Kitchen. Mike has long seen the need for top quality provenanced wild venison in our nation’s best restaurants.
DOWNlAND DEER

WELCOME

DEER MANAGEMENT IN THE UK “With a lack of natural predators in the UK, the role of human control becomes more important. An estimated 350,000 deer are culled each year. Road accidents are the second biggest cause of deer mortality. Despite this, deer are continuing to expand in range and have increased impacts, and it appears that current mortality rates are not high enough to prevent the rise in deer populations.” The Deer Initiative
What we do We aim to provide the country’s best chefs with the country’s finest venison Our mantra is simple. Every carcass we provide comes with the following: FULL Provenance - a certificate showing date of shooting, name of stalker, where shot, species, age, and a description of the stalk. A DEFRA veterinary inspection stamp - CYA ! Delivered by one of our knowledgeable staff in a temperature controlled vehicle, wrapped “old school” in muslin. One of us is always available on the phone to discuss your needs. All of our deer are either from wild, sustainable herds, or from deer reserves and parks where the deer live as wild. Please   remember   that   wild   venison   is   shot   by   professional   hunters   in   the   wild,   and   carcass   sizes   differ   from   animal   to   animal.   this   is   why   we   only   supply carcasses,   not   broken   up   animals.   We   try   to   make   sure   that   your   deer   are   similar   in   size   and   conformation,   and   will   talk   to   you   weekly   to   let   you   know   what   is available.   We   try   to   shoot   deer   in   the   head   or   neck,   but   we   do   have   to   shoot   some   in   the   body.   This   can   damage   ribs   and   occasionally   a   shoulder,   in   which   case the damage will be removed and you won’t be charged for any meat that is less than perfect. We supply venison from mid August to mid May, with peak season being October to March. For   2015   /   2016   season,   we   are   in   a   position   to   supply   40   carcasses   per   week   to   London.   The   most   common   species   we   supply   are   Fallow,   Roe   and   Muntjac, with   some   Red   and   Sika   deer   being   available   also.   Fallow   are   the   main   species,   as   they   yield   really   well,   are   amazingly   good   to   cook,   and   get   phenominal customer feedback, and are a perfect size! Price: Prices change due to availability, but buying whole carcasses keeps costs down. Prices will be from £8.50 per kilo. For   a   25   kilo   Fallow   carcass   costing   £212   the   Harwood   Arms   (   mid   price   range)   will   get   32   haunch   portions,   16   saddle   portions,   10   shoulder   portions,   4   neck portions, and assorted trimmings. Total 62 portions plus trimmings. Approx £3.30 per portion..... Deer skins, beautifully tanned, are also available for restaurant decoration, please ask for details.
“There are over 2,000,000 wild deer in the UK and their numbers are increasing yearly.

FACTS

2 3    Pavé of Fallow deer
NAVIGATION
SOCIAL
ADDRESS Downland Deer Barn Close Cottage Yattendon Thatcham RG18 OUU
CONTACT Mike : 07919 536 962 Alastair : 07803 027 888

Alastair Smellie

Hunter and co-owner Alastair is a life-long manager of wild deer. He is qualified in deer management to the highest leveland is the organisational brains behind the business. He ensures that our cull requirement are met, that all our clients receive their orders promptly and that the supply chain from field to table runs smoothly. A superb shot, he is reponsible for for a high percentage of the deer that end up in your restaurant!
  

Mike Robinson

Hunter and chef The UK's most prominent game chef and champion of game cooking, owner of Pot Kiln in Berkshire and co-owner of the Michelin-starred Harwood Arms in London. TV Presenter of ITV's Countrywise Kitchen. Mike has long seen the need for top quality provenanced wild venison in our nation’s best restaurants.
  
Downland

WELCOME

DEER MANAGEMENT IN THE UK “With a lack of natural predators in the UK, the role of human control becomes more important. An estimated 350,000 deer are culled each year. Road accidents are the second biggest cause of deer mortality. Despite this, deer are continuing to expand in range and have increased impacts, and it appears that current mortality rates are not high enough to prevent the rise in deer populations.” The Deer Initiative
What we do We aim to provide the country’s best chefs with the country’s finest venison Our mantra is simple. Every carcass we provide comes with the following: FULL Provenance - a certificate showing date of shooting, name of stalker, where shot, species, age, and a description of the stalk. A DEFRA veterinary inspection stamp - CYA ! Delivered by one of our knowledgeable staff in a temperature controlled vehicle, wrapped “old school” in muslin. One of us is always available on the phone to discuss your needs. All of our deer are either from wild, sustainable herds, or from deer reserves and parks where the deer live as wild. Please   remember   that   wild   venison   is   shot   by professional    hunters    in    the    wild,    and    carcass sizes   differ   from   animal   to   animal.   this   is   why   we only   supply   carcasses,   not   broken   up   animals. We   try   to   make   sure   that   your   deer   are   similar   in size    and    conformation,    and    will    talk    to    you weekly   to   let   you   know   what   is   available.   We   try to   shoot   deer   in   the   head   or   neck,   but   we   do have    to    shoot    some    in    the    body.    This    can damage    ribs    and    occasionally    a    shoulder,    in which   case   the   damage   will   be   removed   and   you won’t   be   charged   for   any   meat   that   is   less   than perfect. We   supply   venison   from   mid   August   to   mid   May, with peak season being October to March. For   2015   /   2016   season,   we   are   in   a   position   to supply   40   carcasses   per   week   to   London.   The most   common   species   we   supply   are   Fallow,   Roe and   Muntjac,   with   some   Red   and   Sika   deer   being available   also.   Fallow   are   the   main   species,   as they    yield    really    well,    are    amazingly    good    to cook,   and   get   phenominal   customer   feedback, and are a perfect size! Price:    Prices    change    due    to    availability,    but buying   whole   carcasses   keeps   costs   down.   Prices will be from £8.50 per kilo. For    a    25    kilo    Fallow    carcass    costing    £212    the Harwood    Arms    (    mid    price    range)    will    get    32 haunch      portions,      16      saddle      portions,      10 shoulder   portions,   4   neck   portions,   and   assorted trimmings. Total 62 portions plus trimmings. Approx £3.30 per portion..... Deer   skins,   beautifully   tanned,   are   also   available for restaurant decoration, please ask for details.
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“There are over 2,000,000 wild deer in the UK and their numbers are increasing yearly.

ABOUT

FACTS

MikeRobinsonwildfoods@gmail.com
Pavé of Fallow deer