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Gledpark Venison first choice for cookery school

Top chef Nick Morris of The Station House Cookery School Kirkcudbright provides the featured recipe in Octobers Dumfries and Galloway Life. His Rough Puff Venison Pie is made using our venison 'chosen for its exceptionally high standards of animal welfare'. Do go and visit them to taste, or buy your own carcass direct from us.

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