Richard has been talking to Gill Oliver at The Stratford Herald about his new cookbook 'a rural cook', his love of proper country cooking working with the seasons as well as how local farm and estate management influence what goes on our menu at the Royal Oak, from the Wood Pigeon numbers that need to be controlled as they eat the crops, to the squirrels that strip the bark from the trees and ultimately destroy our woodland and, of course, the fallow that we get from the village as well. To read the full article, click the link below