Pickled beetroot

500ml pomace oil

50ml white wine vinegar

50ml acacia honey

15g caster sugar

½ bunch of thyme

1 each garlic clove

5g maldon sea salt


Tartare dressing

65g diced raw venison loin

Cornichons, as required

Capers, as required

Shallots, as required

70g tomato ketchup

10g dijon mustard

30g worcester sauce

1ml red tabasco sauce

Table salt to taste

Black peppercorn, ground to taste


Baby beetroots

200g baby beetroots

200g golden baby beetroots

10g thyme

2 each garlic clove crushed

200g rock salt


Nitro berries

100g blackberries

100g raspberries

200ml liquid nitrogen



Crisp sourdough


Wild sorrel


Foraged herbs



Pickled beetroot

Emulsify oil, vinegar, salt, sugar and honey in a thermomix. Once emulsified add the thyme and garlic. Slice the raw beetroots,

Using a 30ml cutter, into discs and place in the marinade. Sousvide for 24hours. Wash the trimmings from the beetroot discs for the reduction. Place in a pan and cover with water. Bring to the boil then simmer for 20 minutes. Beak down with a bar mixer and pass reduce to a glaze. When cool add the white wine vinegar and finish with olive oil.


Tartare dressing

Finely dice the venison and mix with the cornichons, capers and shallots. Add the dressing and season to taste.

Baby beetroots

Scrub the baby beetroots clean and roast in the oven over salt, thyme, garlic and bay leaf. Sprinkle with water and cover with tin foil, so they don’t dry out. Allow to cool and peel.


For the nitro berries

Place the blackberries and raspberries in a large metal bowl. Wearing protective clothing and equipment, cover the berries with the liquid nitrogen. Allow all of the nitrogen to evaporate completely leaving the berries completely frozen. Cover the bowl with

Another bowl on top and shake vigorously to smash the berries into little frozen pearls.


Sourdough crisps

Take a small sourdough loaf and cut in half. Wrap and freeze until hard. Thinly slice on a slicing machine and place on greaseproof paper. Cover with another piece of greaseproof paper and bake in the oven until crisp and golden brown.


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Photography | Jean Cazals