Scottish Field feature
Scottish Field magazine's festive issue article on Crispin's wild and foraged food, featuring eight recipes using hare, partridge, pigeon, grouse, venison, seatrout, wild mushrooms, nettles, crab apples and rosehips.
Scottish Field magazine feature
Seatrout tartare, beetroot and avocado, parmesan tuille.
Nettle soup, chanterelle toast
Hare rillette, plum chutney
Roe venison loin, pickled blackberries, bramble jus
Elderberry poached pears, crab apple and rose hip icecream
Venison, chestnut and prunes with festive spices