Ash Valenzuela-Heeger at Fix the Food Chain
We were back at Fix the Food Chain last week, at The Sea, The Sea, and had the absolute pleasure of meeting Ash Valenzuela-Heeger.
South African-born and raised Ash, who now calls Birmingham her home, was the perfect guest chef for this current and ambitious series of pop-up events organised by wild food pioneers Imogen Davis and Ivan Tisdall Downes.
Responding to the brief, she devised a surprising menu that centred around one main ethical and sustainable ingredient: venison.
Growing up and working in South Africa, Ash is accustomed to wild buck and muntjac and sought to showcase the versatility and deliciousness of this underutilised meat, especially when cooked over coals.
It even found its way into the Meadowsweet dessert, where the fat of the animal was rendered down and cleverly used to bind her sponge without any unwanted taste.
She’s busy preparing for the opening of The Riverine Rabbit, which should be a massive hit given her unpretentious approach to dining and passion for provenance.
We’re looking forward to sharing more from Ash on her ethos and ambitions soon, and we are definitely planning a visit to Birmingham when she opens in the New Year!
https://bds.org.uk/information-advice/resources/venison/