A taste of what we do

Intrigue often leads to understanding, says Will Pocklington, who finds that food is just the way to get the conversation started

- Will Pocklington

We were a few mouthfuls into the meal and the questions started again. “So, only the other day this was trotting around a woodland in Lincolnshire?”, “How close do you get to them?”, “How many are there?”, “How did they get there?”. I’d boned a muntjac haunch, marinated it overnight and cooked it over hot coals for a group of friends who don’t shoot or stalk.