Champion of the Wild

A lifelong dedication to field-to-table cooking sparked by a university degree in forestry; this sums up the story of British chef Mike Robinson. His culinary philosophy, not surprisingly, revolves around the journey of food—from farm to plate—and translates to a mélange of deer, rabbit and pheasant dishes at his personal haven, the Pot Kiln. Located in the heart of Berkshire, the rural idyll specialises in sustainable game and wild food cooked in a contemporary style. “Over here, it’s more than just cooking, it’s about letting people understand where their food comes from,”asserts Robinson.