Our Chefs

Mike Robinson (Chef Patron, Pot Kiln and Director, Game & Wild Food Cookery School)

As chef / patron of his Berkshire pub restaurant, the Pot Kiln, Mike is famed for adding a contemporary twist to traditional cooking methods. His award-winning countryside restaurant in Yattendon specialises in locally sourced venison and game.  He is also a regular contributor on BBC and ITV cooking programmes and writes a popular monthly article on cooking in The Field. Mike has written two cookery books – Wild Flavours and Fit for Table. The first DVD from the Hunt, Prepare & Cook series will be about soon.

Oliver Shute (Director, Game & Wild Food Cookery School and Director of the Pot Kiln Anywhere Ltd)

Oliver started working in a kitchen at the age of twelve. Since turning professional 10 years ago, he has worked with Clarissa Dickson Wright and as a private chef to distinguinshed guests visiting castles in Scotland, chateaux in France and chalets in Chamonix – where he met Mike!  Oliver runs our outside catering company, the Pot Kiln Anywhere, which is fast becoming West Berkshire’s finest caterers for weddings, private parties, corporate dining and local shoots.  Oliver’s countrylife is now complete with a wife in tweed and a black lab joining him on his shoot days.

Matthew Dorich

Matthew worked in London and France before spending five years with Rick Stein at his Seafood restaurant in Cornwall.  If you live locally, you have probably seen Matthew on many occasions out foraging in the hedgerows and woodland.  “My belief is to keep true to the ingredients and to cook seasonally and locally where possible. Keep it simple and let the flavours speak for themselves.”