Andy McLeish serves up deeply flavoured, confident food with game dishes in particular being a speciality. He is a keen hunter and much of the game meat he serves in his restaurant has been shot by the chef himself - although for those who are into less rugged pursuits, it is reassuring to know that most game meat can be easily purchased from butchers and some supermarkets when in season.

For an impressive dinner party dish that is easy to prepare try his Roast loin of venison with butternut squash recipe, or master his simple Poached and roasted pheasant recipe for an autumnal addition to your roast lunch repertoire. For a stunning dish that's a little trickier - but more than worth the extra effort - try his Roast wood pigeon recipe, which includes flaked leg meat combined in a pithivier served up with creamed kale and Jerusalem artichokes.