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James Sherwin

Potato, Venison, Coal

James Sherwin Venison Potato Recipe.jpeg

James Sherwin is an Experimental Chef, a keen forager and owner of Wild Shropshire restaurant at Ternhill Farmhouse in his home county of Shropshire.

Previously a contestant on Channel 4 show ‘The Taste’ featuring judges Nigella Lawson, Anthony Bourdain and Ludo Lefebvre in 2013, James went on to sell out various pop-up events before settling down at his own venture, Wild Shropshire. 

James specialises in using locally sourced in-season ingredients to create his tasting menus, with diners not knowing their menu until the end of the night.


Instagram -jameswildshropshire

Twitter: @chefjamessherwin

Facebook: Wild Shropshire



  • 4 pieces of charcoal

  • 500mls vegetable oil (this will create more than you need, but it can be stored in the fridge and used for other things.)

  • 4 small new potatoes per person

  • 400mls double cream

  • 1 tbs Miso paste

  • A few drops pine vinegar

  • 2 good handfuls wild garlic

  • Wild garlic flowers

  • Chive flowers

  • Sea salt

  • 200g venison salami stick, mine is from Shropshire Salumi


Coal Oil

Put 300mls of oil into a metal bowl and put into the fridge to cool. Heat coal over an open flame until glowing white hot. When coal is white hot, carefully drop into the cold oil and cover container with a damp cloth. Be very careful doing this!!! Leave to infuse for 4 hours.

Strain oil through a muslin cloth or paper coffee filter.


Preheat oven to 180 degrees Celsius. Clean potatoes under cold running water, leaving skins on. Put onto a roasting tray, cover completely with foil and cook in the oven until soft. The foil will help steam the potatoes and not bake them. When cooked, cut into the desired shape and marinate in coal oil for at least 4 hours.

Cream Sauce

Add the double cream to a hot pan and boil until it reduces by half. Once reduced add miso paste and whisk until fully incorporated then add pine vinegar. It should be a balance of rich, salty and sour, neither flavour dominating.

Wild Garlic Oil

Be very careful when picking Wild Garlic making sure that you only have Wild Garlic. Blend the wild garlic leaves and remaining oil in a high powered blender for two minutes. Filter oil through a sieve lined with a paper coffee filter.


Very gently heat the potato in the oil, until its just warm. Lay onto absorbent cloth before plating and season lightly with sea salt, the venison is also salty and will season.

Heat the cream sauce.


Plate however you see fit, decorate with Chive flowers and Wild garlic flowers to give an extra hit of heat and flavour, grate over the cured venison using a microplane.

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