Wild Scoundrels

Wild Bastards Episode 8 - Rob Hawker Venison, Beech Ridge Duck, Ellises Farm and Afribox Biltong

July 26, 2020 Tom Radford, Dan Day, Jaimie Haselock
Wild Scoundrels
Wild Bastards Episode 8 - Rob Hawker Venison, Beech Ridge Duck, Ellises Farm and Afribox Biltong
Chapters
Wild Scoundrels
Wild Bastards Episode 8 - Rob Hawker Venison, Beech Ridge Duck, Ellises Farm and Afribox Biltong
Jul 26, 2020
Tom Radford, Dan Day, Jaimie Haselock

This week we're at Taunton's Farmers Market as it emerges from the lockdown fighting fit full of fresh and delicious local produce. We meet Donna from Ellises farm who came to the town week after week all on her own to sell her pork during the dark days of seclusion. Rob Hawker, a man who knows about as much as there is to know about deer and venison, who's produce is just mind blowing in its quality. Jaimie cooks Rob's venison plus a duck breast from Beech Ridge Farm which was just supreme quality. And finally a chance encounter with Martin from Afribox. Martin makes mouth watering biltong in the traditional way, so much so that the South African community in the Southwest come from miles around to buy his produce. Oh, and Tom's mackerel get cooked on the BBQ with a parsley, red onion and olive oil sauce. Get involved!  

Show Notes

This week we're at Taunton's Farmers Market as it emerges from the lockdown fighting fit full of fresh and delicious local produce. We meet Donna from Ellises farm who came to the town week after week all on her own to sell her pork during the dark days of seclusion. Rob Hawker, a man who knows about as much as there is to know about deer and venison, who's produce is just mind blowing in its quality. Jaimie cooks Rob's venison plus a duck breast from Beech Ridge Farm which was just supreme quality. And finally a chance encounter with Martin from Afribox. Martin makes mouth watering biltong in the traditional way, so much so that the South African community in the Southwest come from miles around to buy his produce. Oh, and Tom's mackerel get cooked on the BBQ with a parsley, red onion and olive oil sauce. Get involved!