Falling in love with the idea of becoming a publican at the age of eighteen, Tom Noest immersed himself in the industry and now runs two critically-acclaimed gastropubs.
Summer may have come and gone quicker than ever this year but as we begin to drift into autumn, there's game season season to look forward to. From venison and pigeon to more elusive creatures such as grouse, hare and even squirrel, take a look at our recipe collection and enjoy a true taste of the British countryside.
With an arsenal of innovative experimental preserves, his own rooftop kitchen garden and relationships with the best producers in the UK, Sam Buckley works with his team in the airy open kitchen to create multi-course tasting menus of pure magic at his Stockport restaurant Where The Light Gets In.
