Producer of the Month: David Holliday, co-founder David Oliver Fine Foods
Guinea Fowl and Lentils, Classic Venison Stew and Rabbit with Cider and Sage Sauce are just some of the ready-made meals created by friends and chefs David Holliday and Oliver Shute, founders of David Oliver Fine Foods David and his former flat-mate Oliver established their range of meals specialising in game and wild food in 2011. They both had enjoyed rural upbringings – David's on a farm in Hampshire, Oliver's in Scotland - before going on to become chefs. David ran the Harwood Arms in Fulham, the first pub to gain a Michelin star.
They began to feel frustrated at the limited repertoire of British ready-made food available. So they joined forces to create traditional country game dishes for the ready-meal market, made to a restaurant standard. Their insistence on using the finest ingredients from the best producers of game and wild food has seen its just rewards, with their meals of guinea fowl, venison, beef and rabbit all proving to be tremendously popular.
They are about to launch a range of soups - Pheasant Mulligatawny using pheasant from Berkshire, Partridge Broth made from Westcountry partridge and Persian Venison using Lowland Hampshire Venison.
- Why do you do what you do?
- What achievement are you most proud of?
- What is your most memorable moment?
- If you were Prime Minister, what one thing would you do to encourage more people to eat British food?
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