Gloucestershire born brothers Will and Calum Thompson had a vision; to bring real food to real people at real prices by harvesting, cooking and retailing sustainably sourced wild meat and game. In 2010 they founded Eat Wild.
Initially they wanted to revolutionise the type of food being sold at outdoor events and festivals which culminated with them selling venison burgers in Hyde Park for the London 2012 Olympic Games. Their offering was so well received that they decided to roll it out and started selling online and at local Farmers Markets.
In 2013 Eat Wild was awarded the Regional Food Champion Award by the Countryside Alliance and in 2014 the brothers proudly opened their first Eat Wild restaurant in Cirencester, providing a unique offering in the heart of the Cotswolds.
Crayfish and Wild Nettle Risotto Paired with Josmeyer Pinot Blanc ‘Les Lutins’ 2011
- 100 g Wild Nettles (picked)
- 50g Flat leaf Parsley
- 2 Shallots Peeled and Sliced
- 2 Cloves Garlic, Crushed
- 3tbsp Virgin Olive Oil
Heat the olive oil over a low heat and add in the shallots and garlic, cook for 3-4 minutes. To the softened shallots and garlic, add nettles and parsley leaves. Season with salt and pepper and cook for another 3-4 minutes until the leaves are wilted. Transfer to processor and puree to smooth paste, put to one side.
- 50g Butter
- 1 Small Onion Finely Chopped
- 2 Garlic Cloves, Crushed
- 300g Risotto Rice
- 1 Glass Josmeyer Pinot Blanc ‘Les Lutins’ 2011
- 1tbsp Chopped Fresh Thyme
- 1 Litre Hot Chicken or Fish Stock
- 180g Cooked Crayfish Tails
- Salt + Pepper
- 100g Grated Parmesan
- Parmesan Shavings
- Watercress Leaves
Melt the butter in a large saucepan and fry the onion and garlic until soft (no colour) add rice and cook stirring for 1 minute. Then add the wine and let it bubble until almost evaporated.
Add the thyme then the stock a ladle at a time, stirring until the rice has absorbed the liquid, continue to cook gradually adding the stock, stirring until the rice is creamy and tender. Stir in the nettle puree, grated parmesan and crayfish tails, season to taste. Top with parmesan shavings and watercress leaves. Serve immediately with a glass of Josmeyer Pinot Blanc ‘Les Lutins’ 2011.