Celebrated Sevenoaks restaurant, Number Eight has partnered with local, family run business Chart Farm to create an evening focused on the venison that has been reared on their land for three decades.
The Sevenoaks restaurant, owned by former Gordon Ramsay Group CEO, Stuart Gillies, has joined forces with their long-time supplier to create a special, four-course menu on February 1st, including pan-roasted breast of partridge and a roasted pave of Chart Farm venison.
The deer at Chart Farm – mostly fallow and sika – are raised on 400 acres of pasture and woodland and spend their lives free to roam in a semi-wild environment.
According to Stuart, who has worked in Michelin-starred restaurants around the world, including Daniel NYC, Hotel Lord Byron in Rome and Gravetye Manor in Sussex, a life lived well is imperative to the flavour of venison.
He explains: “Having a more stress free existence, as Chart Farm offers for the Deer, makes for a better less tough product. The diet is better controlled also, so it’s a healthier, more sustainable existence.
“The meat is more tender than other deer we’ve tried and has a lighter, less gamey flavour.”
Furthermore, it’s not just an excellent product that sets Chart Farm apart. The business is built on sustainability, something Stuart values as it matches the ethos of both his Number Eight and Bank House restaurants.
“It’s very important,” he says, “as we try to find a better balance between depleting natures reserves feeding our population and keeping a balance of supply and demand. Their ethos is one of rearing Deer in a better environment ,which we respect and appreciate.”
The menu will see Stuart and his team utilising every part of the deer, with each section of equally high quality.
Guests will receive a welcome drink on arrival and the team has curated a hand-selected wine-pairing for diners who which to indulge.
Advanced bookings are required and spaces are limited.
Four course menu price is £60 and diners must be seated by 7:30pm.
