Whether melted into into a rich sauce, grated on top of a bowl of pasta or simply enjoyed by itself, we'd argue that cheese is one of the most crowd-pleasing and versatile ingredients available to the home cook. What's more, with quite literally thousands of different varieties available, at Great British Chefs, we're of the belief that there's a cheese out there for everyone. That's why this November, in association with Cheeses of France, we're dedicating the entire month to the world of cheese. You can expect plenty of cheese-rich recipes, twists on comforting classics, guides on getting the most out of your cheese and more!

We might have already had a few months of game season, with the likes of grouse appearing widely on menus, but November brings with it the start of venison season, specifically roe and fallow deer. The idea of cooking venison may seem intimidating for newbies, but once you get to grips with it, it's a fantastic and versatile meat to use in the kitchen. And we've got plenty of venison recipes for you to get stuck into here. 

Leaving behind a career in plasma physics in the US to chase her dream of becoming a chef, Caroline Martins has gone on to make a name for herself here in the UK thanks to her refined modern Brazilian cookery. She’s currently wowing guests at her Manchester chef’s table restaurant SAMPA with a Brazilian-British fusion tasting menu.