Finnebrogue venison has always attracted some of the world’s best chefs. Over the years chefs like Rick Stein, Raymond Blanc and Gordan Ramsay have built dishes around Finnebrogue venison, but when Heston Blumenthal called, we knew he’d be looking for something special.

In 1997 Finnebrogue was formed based on an idea that transformed the UK venison industry.

By using Oisin (the Gaelic word for young deer), and treating the deer exceptionally well throughout their lives, we developed a process to achieve a consistent texture and depth of flavour for which we’ve become famous all over the world.

In 2008, Heston visited Finnebrogue estate to learn about the science of making extraordinary venison. Since then we’ve supplied Heston with cuts of saddle for The Fat Duck, his flagship 3 Michelin starred restaurant. Using a modern take on traditional an artisanal technique called dry ageing, our signature maturation process ensures a beautifully nutty flavour.

“Occasionally I come across a product so good that it becomes, in effect, the starting point for a recipe. In the hills of Finnebrogue Estate near Downpatrick, Denis Lynn rears some superb-tasting venison.” - Heston

In November 2010, Finnebrogue Venison became a signature dish on Heston’s tasting menu. Heston’s intention was to keep it as a signature dish for 1 month. After an extraordinary reception, it has remained on the menu for 3 months.