Robinson’s childhood was in rural Berkshire and he remembers the first rabbit he shot with a rifle inherited from his grandfather.

“My father taught me how to skin it and I cooked a rabbit korma,” he says.

Today Mike is a prominent game chef and champion of game meat. He is the owner of Woodsman and Elder restaurants and the Michelin-starred Harwood Arms. He also presents Farming the Wild and is a passionate hunter and conservationist.