“Traditional dishes such as this have survived the centuries for good reason,” says head chef Oliver Gladwin.“We serve it very simply as a sharing plate with some tender salad leaves and the cooking ...

Skinning wood pigeon? Cutting up rabbit? At a course designed to teach butchery and foraging, a writer feels closer to the primal experience of cooking — and eating. It’s a sensation more travelers ...

Bone the wood pigeon and marinade it in the thyme and some oil. Cook the pigeon in a hot pan once cooking of the following elements of the dish have been completed. Break down the haggis in a food ...