Leon Challis-Davies is a chef who loves to cook with wild ingredients in the open air
Google describes wildfowling as ‘the hunting of a bird species such as ducks or geese for sport or food’. I describe it as a beautifully unique experience. No day is the same. It is unparalleled.
Having worked in London’s Covent Garden market, I am used to early starts, and at 2.30am I was on my way to meet Simon Garnham at Brightlingsea, right next to Fingringhoe Wick. I could not have been more excited. We had been in touch about the quarry in the days leading up to the outing. Geese were on the menu, and Simon had been out most days and reported plenty of sightings. I couldn’t wait to show