This enterprise, which Will and Calum Thompson started as event catering, has put down proper roots in Cirencester. The USP is wild meat, and there’s a plentiful supply of venison in the kitchen as well as partridge and pheasant in season, though the menu is padded out with free-range chicken, Old Spot pork and locally smoked bacon. The Thompson brothers have stuck to the ‘dirty food’ principals of festival eating: don’t expect anything too fancy - venison burgers in brioche buns, buttermilk fried chicken and pulled pork are the staples, followed by Mississippi mud pie, but it’s pretty good for all that, especially washed down with locally brewed beers and ciders.