At The Loch & the Tyne, diners can expect dishes like Venison Scotch Egg with tartare sauce, Venison & Apple Croquettes, Venison Burger with Cheddar and caramelised onions, and Grilled Venison Haunch. Meanwhile, The Tartan Fox will serve Roast Loin of Venison with celeriac, girolles, and brambles.
At The Loch & the Tyne, diners can expect dishes like Venison Scotch Egg with tartare sauce. Photo: Justin DeSouza
Handling has been a vocal advocate for deer stalking as a means of managing England’s overpopulated deer herds, which have negative effects on forest biodiversity. The Adam Handling Collection sources its venison from Deerbox, a company led by expert Mike Robinson, who also takes Handling’s chefs on deer-stalking trips in the Cotswolds.
In line with their zero-waste philosophy, the restaurants use whole venison carcasses, making sausages, burgers, and Scotch eggs, ensuring no part of the animal is wasted. Venison, being lean and low in fat, offers a healthy alternative to other meats, with a lower carbon footprint than mass-produced options.
The Adam Handling Collection is committed to sustainability and ethical sourcing, integrating these values into every dish. Guests can book reservations online or by emailing reservations@lochandtyne.com or reservations@tartanfoxpub.co.uk.
The Loch & the Tyne is at 10 Crimp Hill, Old Windsor, Berkshire, SL4 2QY
Opening hours (food served): Tues-Sat 12 noon – 2:30pm & 5:00pm – 10:00pm, Sunday 12 noon – 8:00pm
Email: reservations@lochandtyne.com. Telephone: 01753 851470
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