Just as our farm is devoted to deer, our award winning Executive Chef, Matt Crow, is partial to venison. He previously headed up the kitchen at high-end event caterers Caper & Berry, so he knows how to turn any dining occasion into a memorable event.
Matt is responsible for all aspects of catering at Sky Park Farm, including The Grazing Rooms, cafe and takeaway counters as well as produce on display in the farm shop and deli counters. His menu lists simple classics to suit all dietary requirements, along with dishes that explore venison’s potential, such as venison burgers with hand-cut chips and venison sausage & mash.
Determined to deliver affordable excellence and high quality food, Matt works with local producers to supply premium ingredients for his dishes and to offer a ‘fun dining experience’ at Sky Park Farm.