Leon Challis-Davies is a chef who loves to cook with wild ingredients in the open air
There was no shotgun, nor a rifle, but instead a rod. This time of year is slow for shooting; a lot of quarry is out of season, so venison is high on many agendas, but I wanted to turn my hand to the fly. This doesn’t mean I stop eating the bounty of game in my freezer, but it’s an opportunity to look at other wild offerings. I admit I am no fly-fisherman, but I am a chef and I love cooking trout.
The early summer months see trout, scallops and crab all hit restaurant menus in full
