Our Winter feast series showcases the best of Sussex produce using sustainably-sourced wild game including pheasant and partridge.

Working in partnership with the Firle estate, we have extended our outdoor season into December with a celebration of seasonal ingredients. In the current hospitality climate, with two closures a day in the first half of this year and up to 11 pubs closing a week, the pressure on restaurants is tough. With red meat prices up 20% and restaurant bills climbing past £100 a head, we are proving that great dining needn’t cost the earth.

As the Office for National Statistics confirms food and drink prices are still rising 4.5% year-on-year, diners are feeling the squeeze. Restaurants are under pressure to pass on costs, and eating out, once a simple pleasure, is increasingly a luxury.

We wanted to find a way to extend our woodfired cooking season and long-table feasts by offering an experience that was affordable.

Our use of sustainably-sourced wild game from the local area, which is generally cheaper than farmed meat, is a significant part of our cost-saving strategy. Our co-founder Stella said: “Everything from the setting to the menu has been carefully chosen to keep down costs while still producing something magnificent.

“We’re using sustainably-sourced wild game from the local area; generally much cheaper than farmed meat.

“Every ingredient has meaning; every plate has a story. We believe life is better lived outdoors, but for winter we’re inviting a little shelter in. The essence of what we do hasn’t changed.” Says Griff, Woodfire Co-founder.

Read more from The Argus on our ingredient choice and menus.