» August 2010
Cooking on a Cinders Cavalier Mike Robinson, chef patron of Pot Kiln and Dean Cole, head chef tutor at Eckington Manor Cookery School showed off their game cooking prowess and demonstrated the versatility of cooking on barbecues to crowds of people.
Keith Higginson, Calor’s commercial marketing manager, said: “Having served people and communities living and enjoying leisure activities in rural areas for the last 75 years, Calor was delighted to get involved in BASC’s demonstrations to share expertise in cooking game. The food prepared was all delicious and helped to highlight the convenience, portability, spontaneity and cleaner energy benefits of using gas for barbecuing over alternative energy sources. ”
Mike, who has written two cookery books as well as appearing on shows such as Great Food Live, Saturday Kitchen and Countrywise, now runs the successful Pot Kiln restaurant in rural Berkshire. He has a passion for cooking game and wild food and demonstrated several recipes with an emphasis on preparing game.
Dean is the head chef tutor at the acclaimed Eckington Manor Cookery School, which he joined after working in some of the world’s best kitchens. Dean demonstrated an extremely tasty looking game sausage dish.
The game for all the recipes was donated by Will Oakley from Willo Game. Will Game was also showcasing a wide variety of game products on BASC’s stand.
Calor, supplies LPG for a multitude of applications for those living in rural areas, from pheasant rearing to portable heaters and from barbecues to central heating.
» About Mike Robinson – Chef, Presenter and Author
A passion for mountaineering led Mike to Chamonix in France during the early 90's where a brief stint as a dishwasher was the first step on the culinary ladder. His natural talent and passion for cooking eventually got him to where he is today. It was during a spell in Chamonix in 2001 when Mike was running a business supplying chefs to ski chalets, that he was spotted by a production company and asked to present Chalet Slaves.
In the years since then, Mike has become an accomplished television presenter, with guest slots on UKTV Food's daily live show Great Food Live, BBC2's Saturday Kitchen as well as ITV’s Tales from the Country and Countrywise; and presenting shows such as Safari Chef and four series on his own restaurant, The Pot Kiln.
Mike has been an outdoors man since a very early age and his greatest passion is cooking game and wild food generally. Mike does regular cooking demonstrations at a variety of exhibitions throughout the UK including The Good Food Show, The Ideal Home Show and the Chelsea Flower Show. He writes a popular monthly article on cooking in ‘The Field’ magazine.
He has been responsible for a number of enterprises, all building on the Pot Kiln theme of wholesome locally sourced food with a predominantly ‘wild’ aspect. These include The Pot Kiln Anywhere (outside catering). The Mike Robinson Game and Wild Food Cookery School, The Harwood Arms (in Fulham) and a deer stalking and guiding business. His latest venture is “Hunt, prepare and cook”, a series of DVD’s on different species, taking the viewer through an entire hunt from the kill to the table.
» About Dean Cole – Head Chef Tutor
Dean Cole joined Eckington Manor Cookery School after working in some of the best restaurants the world over. Having trained at Birmingham College of Food, Dean moved to London to work under Michelin-starred Michael Bourdin at The Connaught. He then headed to Sharrow Bay in the Lake District, also spending time in Canada before coming back to the UK as head chef at award winning Bank Restaurant. Dean also owned and ran Opus Restaurant.
