One of my colleagues at Wylde is learning Swedish.
That’s already pretty impressive, but when you learn that she’s not yet been to Sweden it’s either extraordinarily impressive or just plain mad.
But I can see the appeal.
I’ve always been quite struck at how much more the Swedes seem in tune with their environment and its seasons.
This is perhaps particularly so when it comes to food.
Which got me thinking of Swedish meatballs and this gorgeous wild venison recipe by Louise Hurst of Nordic Kitchen Stories.
It’s hearty, warming fare and just ideal now that the temperature is dropping.
Hugh’s wild venison from Dartmoor continues to be a Wylde best seller, so do get in early this coming Wednesday if you fancy trying some.
Ha en trevlig helg!
Nick
PS - The Wylde Market opens every Wednesday from 7am to 7pm. Delivery is made every Wednesday before 12pm.
