A meal to savour with succulent loin of venison

Andrew Cook, head chef at The Lime Tree in Fort William, presents this recipe for loin of venison.

When starting out, Andrew’s experience came from big, bustling hotel kitchens, before the chef ’s career took a new direction.

He said: ‘I didn’t really start in restaurants until about ten years ago, when I got into the fine dining side of things.’

The Lime Tree is situated in a 19th-century former church manse that overlooks Loch Linnhe. The menu puts the emphasis on fresh, locally
sourced ingredients.

Andrew said: ‘We try wherever possible to use local produce and keep things seasonal. We get our venison from over in Ardnamurchan, and we try to make as much as we can in house, making our own breakfast sausages, black pudding, oatcakes, breads, jams and marmalades.’