Celebrating Seasonal British Produce: Our Royal Windsor Park Venison

At Rhubarb, we take pride in creating menus that are not only delicious but also consciously more sustainable. Our Autumn/Winter Menu celebrates the very best of British produce, with Executive Chef Kieran Riley leading the way in crafting dishes that reflect the richness of the season and the care of our local suppliers.

Championing British Producers

This season, we’re proud to feature a standout dish that embodies our commitment to sustainability and quality, a Royal Windsor Park Venison Loin, sourced through the renowned family-run butchery HG Walter.

HG Walter works in partnership with Royal Windsor Park in Berkshire, where deer roam freely with minimal human interference. This ensures the meat we serve is both ethically sourced and naturally delicious.

The Dish

Royal Windsor Park Venison Loin Smoked beetroot, confit parsnip, venison ragu suet pie, rainbow chard, date & red wine sauce. This beautifully balanced dish has already become a guest favourite, a perfect harmony of earthy, sweet and rich flavours that celebrate the best of British winter produce.

But beyond taste, why is venison becoming a popular choice for sustainably minded diners?

Why Choose Venison?

Wild Venison is recognised as a lower carbon ethical alternative to industrially farmed red meats. The deer from Royal Windsor Park live freely, feeding naturally on grasses and nuts, with very little human interference. This results in a significantly smaller carbon footprint and a more natural lifecycle for the animal.

Here’s why wild venison stands out:

Low carbon footprint: Wild venison is a more sustainable choice than some other red meats, producing significantly fewer CO₂ emissions than beef. Carbon emissions source: Klimato. Global average, conventional wild venison: 559g CO₂e/100g vs. global average, conventional farmed beef: 4680g CO₂e/100g.

No farming impact: As a naturally roaming species, wild venison requires no dedicated farmland, feed, or water resources, avoiding the environmental strain linked to intensive farming.

No Artificial Inputs: Wild deer are not selectively bred and do not require antibiotics, hormones or artificial feed, making venison one of the most natural protein sources available.

Supports local producers: Locally sourced venison supporting our regional economy and keeping our supply chain short.

A Healthier Option: Naturally lean and rich in protein and iron, venison offers a nutrient-dense, lower-fat alternative to other red meats.