Sophie Wright

Venison Wellington with Chestnut, Mushroom and Cranberry stuffing

Venison Burger with Sweet and Sour Pepper Salsa

Venison and Coriander Salad with Glass Noodles and Ginger and Soy Dressing

Rich Venison Ragu with Pappardelle Pasta

Venison Medallions with Roasted Squash and Parsley Tabbouleh and fresh Salsa Verde Dressing


Sophie Wright, Chef

In 2008 Hackney-born Wright became the youngest head chef in London when she landed a job running the kitchen at celebrity haunt Beach Blanket Babylon in Notting Hill, releasing her first cookbook that same year. But she was simply living out the potential that industry insiders had known she possessed ever since she took her chef's diploma at Westminster Kingsway College (other alumni include Jamie Oliver).  Now she has turned entrepreneur, running her own private catering company.


Sophie has been a fan of New Zealand Venison ever since she used it to win the NZ/UK Culinary Challenge in 2006.  Her prize was a trip to New Zealand where Sophie spent a month travelling, working and learning about New Zealand food and cuisine.

Sophie continues her association with New Zealand venison now by making guest appearances at culinary colleges and events across the UK teaching chefs and students about quality farm-raised vension from New Zealand.