NOT BUTTONS, BUT VENISON FILLET WITH SLOEBERRY SAUCE

Location:

Cork

You have 500 characters to tell us why you should win Cheffactor:

An autumn walk with my absurdly small dog Buttons. Buttons disappeared, maybe lost down a rabbit hole forever! I fell into the hedge, and there they were: sloes. And then, the leaves of birch trees, as orange as a pumpkin! Inspiration! Yes, but I couldn’t cook darling little Buttons, so it had to be venison, which I had never cooked before, this fillet looked a lot like beef and the musky sloes suited well. Hard to improve on a creamy gratin, but hey, the pumpkin was pretty good!

You have 500 characters to tell us about your dish:

If I were a dish I would be Spaghetti Bolognese. Not an authentic, Venetian chopped chicken liver kind, just Spag Bol. Nothing wrong with that you might say, wholesome and predictable. But, maybe, just maybe, I’m really more truly made of spun sugar or truffle oil? I want to find out: say hello to a more ‘Vivienne Westwood me’! So, it's over to you Cheffactor: Free the Spag Bol Girl; see her transform into a Praline Bombe or the Wasabi One, together we can make something delicious happen!