Our Partnership With Cheshire Wild Venison

At The Vines at Carden Park, we build our menu around a simple belief: exceptional ingredients, seasonal produce and local suppliers. Our collaboration with Cheshire Wild Venison reflects this perfectly. It’s a partnership built not only on flavour, but on trust and a shared respect for the landscapes that shape our food.

Meet The Supplier: Cheshire Venison

What drew us to Cheshire Wild Venison expanded beyond their product, to the person behind it. Owner Steve McGuigan brings an honesty and care to his work that’s increasingly rare. Hearing him talk about deer management, ecology and the responsibility that comes with working with wild animals gives a real sense of the values behind the business. This is not commodity meat. It’s the result of thoughtful stewardship of local land, a deep understanding of seasonality and an approach where nothing is rushed. Every step, from field to kitchen, has intention and respect behind it. That matters to our team and our customers.

Wild and sustainably managed venison has a flavour profile that simply can’t be replicated by farmed alternatives. It’s lean, naturally rich and carries the subtle influence of the animals’ woodland diet. For our chefs, that authenticity is priceless. You taste the landscape in every bite, with the shifting seasons of Cheshire.

Working with a producer so close to home also means we receive the meat at its peak. The shorter the journey, the more vibrant the ingredient. For a 3 AA Rosette Restaurant, flavour is everything. When guests dine with us, they’re not just tasting a dish – they’re experiencing a small piece of Cheshire’s food culture too. That connection elevates the entire dining experience.

What’s On Our Restaurant Menu

This season, our menu features a BBQ Cheshire Venison Loin, a dish that has quickly become one of the quiet stars of The Vines. The venison arrives to us in beautiful condition from Cheshire Wild Venison and we treat it with the precision it deserves. Gently barbecued, the loin develops a delicate smokiness while still keeping that tender, rosy centre that showcases the meat’s natural sweetness.

To complement the richness of the venison, we layer the plate with flavours and textures that reflect the environment it comes from. A pearl barley and venison ragout brings warmth and an earthiness, echoing the woodland notes of the meat itself. Salsify adds a gentle nuttiness, while pear introduces a soft, fragrance that lifts the dish and balances the game profile. A touch of kale brings freshness and structure, tying everything together. The final touch is our café au lait sauce – smooth and savoury, adding an indulgent finish without overwhelming the delicate character of the venison.

To us, Cheshire Wild Venison is not simply a source of produce. They are a partner who shares our commitment to excellence in craft and sustainability. Their work helps us express our culinary identity at The Vines and we’re proud to showcase their venison on our menu. After all, great food begins long before it reaches the kitchen.