Robert, Odiham

Tucked away in the heart of Hampshire countryside is Robert. With 30 years as a chef under his belt, he honed his craft in Italy, learning the art of traditional charcuterie. Today, he brings that passion home, creating nitrate free charcuterie from a wild and wonderful array of meats—muntjac deer, pheasant, wild duck, and more. Every batch tells a story of flavour, care, and a deep love for the wild.

Robert, Odiham