Cooking Pheasants with The Jamie Oliver Team

Chef line up (right to left) Gennaro Contaldo, Jon Rotheram, Andy Appleton

Chef line up  left to right: Andy Appleton, Jon Rotheram, Gennaro Contaldo

“The sport might-a be expensive, but the game is cheap! Five-a pounds for a brace of pheasant, you can’t-a get a chicken for that!” shouts  Italian chef Gennaro Contaldo, long-time mentor of Jamie Oliver and third-generation “hunter” of pheasants.… 

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Pheasant curry: from bird to bowl

My family don’t shoot.

A few years ago Dad killed quite a few tadpoles by turning on a water pump that pumped them out of the pond (though Mum transported most of them back to safety in a tea strainer), and he did once tentatively tread on a paving stone he’d put on the head of a rabbit which had been badly mauled by a dog…. 

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Back at Bonnie & Wild

After five days in the office, I was counting down the hours to get into the kitchen at Bonnie and Wild. It was an epic night. Thanks to a wine matching menu, 30 of the 80 covers went out in one go…no mean feat with just three of us in the kitchen.

But by the comments from diners meandering through the kitchen, I think it’s fair to say that we pulled it off. One lady actually stopped by to smell (pretty much inhale) the homemade tomato chutney…though that was probably down to the quantity of booze she’d ploughed through rather than the brilliance of the chutney.

So, here’s what we were cooking up in the kitchen – it was mainly down to the chef Iain, though I’m taking total credit for the scallops…having probably only cooked about 15 in my life until Friday, I pan fried about 180 in a single evening – the best way perfect the art…!

amuse bouche - salmon cured in whisky and lemon

pheasant terrine and apple chutney (tasted a gazillion times better than it looks - I'd go as far as saying the best thing on the menu on Friday)

scallops with wild 'shrooms and butternut squash

venison with a beetroot jus, turnip mash and haggis

mullet and razor clam

poached pears with vanilla cream

cheeseboard

happy diners at bonnie and wild

The restaurant is open from 7pm every Friday and Saturday. The venue is laid out mainly in booths for 4 and 6.

To make a reservation book online here
alternatively you can send an e-mail to:bookings@bonniewild.co.uk

Please note the restaurant is CASH ONLY & BYOB (£29 for three courses).

The Bonnie & Wild / M. Manze
74 Chapel Market, Islington, London N1 9ER