Eden Sinclair on Glenogil Estate game
- The Larder
- 11 July 2012
The Angus Larder - Chef's Choice
Memus-based chef Eden Sinclair on wanting to expand diners' horizons when it comes to game.
I’m hoping to open people’s eyes to how good game is. Customers can be a bit scared of ordering it, so we put it with something familiar, and keep the recipes nice and simple – you don’t need to mess around with such good ingredients.
At the moment roe deer is on the menu as steaks with char-grilled venison liver, and of the hundreds we’ve sold only one person has asked for it without the liver. We were recently awarded our first AA rosette after inspectors tried that dish, which was good enough feedback for me.
● Eden Sinclair is head chef at The Drovers Inn, Memus.