https://www.nicholafletcher.com/contact daily 0.75 2019-02-06 https://www.nicholafletcher.com/meet-nichola-fletcher daily 0.75 2023-11-18 https://images.squarespace-cdn.com/content/v1/5c597d1cfb18202b36b041cd/1574698836943-XV0CW6MUURTB3V63RDGU/Broccoli+in+my+winter+garden.JPG About Nichola Broccoli in my winter garden https://images.squarespace-cdn.com/content/v1/5c597d1cfb18202b36b041cd/1550495737141-RCSPFB17V7BK4LGF22BJ/nichola-fletcher-business-media.jpg About Nichola - Information for researchers & Journalists As well as being a world authority on her subjects, Nichola has appeared in many TV and radio programmes and podcasts, ranging from caviar to Scottish oatmeal, from making a venison haggis to folding table napkins for a medieval feast. Nichola has advised a wide variety of events from TV producers to University celebrations and private events. Here is a podcast Nichola made with food writer Laura Wyness: https://audioboom.com/posts/8363637-deer-farming-venison-nichola-fletcher Because there has been so much inaccurate information given out, Nichola is happy to advise journalists, film makers, writers and producers, or to appear in all types of media productions. https://images.squarespace-cdn.com/content/v1/5c597d1cfb18202b36b041cd/1562852903136-IVJV9GCBMMO4V7TTQAEM/DSC06678.JPG About Nichola - bespoke Jewellery designer, food writer and food events Nichola’s career has had many strands but she regards them all to be complementary and enjoys them equally. Born in Glasgow, Nichola trained at Edinburgh College of Art, gaining a Royal Society of Arts bursary, the Johnson Matthey Silverware Award and a travelling scholarship from the college for the most outstanding design student. After a post graduate year, Nichola started her career as a bespoke jewellery designer and maker. Her work is mostly for private clients but is also represented in many public collections, including the V&A in London and the National Museum of Scotland. — Nichola’s husband, John Fletcher, pioneered Britain's very first deer farm in 1973, as a reaction against the problems they found with livestock production in the early 1970s. While John concentrated on the management of deer, Nichola developed a hugely successful venison business – Fletchers of Auchtermuchty - which she eventually sold in 2012. Through her years of promotional efforts with journalists and through her own extensive food writing, cookery demonstrations and teaching workshops, Nichola was instrumental in developing the UK venison industry, a task which earned her an MBE in 2014 from Her Majesty the Queen for her services to the industry. — Nichola’s food writing career evolved from her involvement in venison, as she saw the need for sound venison handling and cooking information. This extended to game, meat in general, and also to the history and culture of food, all of which subjects won prestigious awards. For several years she worked for the Financial Times Food & Drink pages. Nichola lives and works near Auchtermuchty in Scotland, where since 2012 she has been creating a new garden. https://www.nicholafletcher.com/bespoke-jewellery daily 0.75 2019-07-15 https://images.squarespace-cdn.com/content/v1/5c597d1cfb18202b36b041cd/1549888557214-DT0ZDLN7G2YP91EDCQBC/ronja-flucke-674303-unsplash.jpg Bespoke Jewellery https://www.nicholafletcher.com/food-writing daily 0.75 2019-11-25 https://images.squarespace-cdn.com/content/v1/5c597d1cfb18202b36b041cd/1549894242188-01SXLPRDO0C2YO91OUGB/nichola-fletcher-book-writing.jpg Food Writing https://www.nicholafletcher.com/jewellery-gallery daily 0.75 2022-02-04 https://images.squarespace-cdn.com/content/v1/5c597d1cfb18202b36b041cd/1572459768862-ECIE412EL2AHQSPFU97T/Sceptre+top.jpg Jewellery Gallery - Replica of sceptre from the Honours of Scotland The original sceptre is in Edinburgh Castle and forms part of the Scottish Crown Jewels which date back to the 15th and 16th centuries. This gold-plated replica, with a real crystal ball, was made for a part of the exhibition which tells the extraordinary story of how the Crown Jewels, missing since the time of Cromwell’s raids, were tracked down by Sir Walter Scott. Well worth a visit. From time to time I have to go and repair it. 1999 https://images.squarespace-cdn.com/content/v1/5c597d1cfb18202b36b041cd/1572452273577-FL9TLITZ9X9VJGRMMK64/Nick+Western+box+%282%29.JPG Jewellery Gallery - 18 carat gold memory box This little boat-shaped box is 7cm (2¾ in) long and is completely sealed. The main body is made of 18 carat yellow gold and its domed top is made of ebony inlaid with red gold, and a stunning mandarin garnet set in white gold. The box contains two wedding rings, one nestling inside the other, seated on a tiny turned wooden ring holder. The zigzag inlay on the lid spells out a set of initials: MW, and the garnet is so beautifully cut that it appears as though there is a light underneath it. Because of the amount of gold in it, the box is fairly heavy and sits comfortably in the hand. https://images.squarespace-cdn.com/content/v1/5c597d1cfb18202b36b041cd/1549475223951-1WS7H9V3RREDJ2KSMA9F/Ruby_-_Mokume_kiltpin-1.jpg Jewellery Gallery - Kilt pin Silver, inlaid with patinated mokume gane and set with a square-cut ruby. The kilt pin was made for a ruby wedding. The couple have a lifelong love of sailing and the swirling pattern of mokume reflects a golden sky reflected in swirling water. 2016 https://images.squarespace-cdn.com/content/v1/5c597d1cfb18202b36b041cd/1572450523820-1NHN5B8VRW214OQK4NRO/Silver+%26+diamond+brooch.JPG Jewellery Gallery - Silver nebula brooch with antique diamond This brooch can also be worn as a pendant by threading a chain through the brooch pin. The central section is made from what I call ‘precious metal scumble’. This is precious metal dust and pieces of different colours of gold and silver melted together, then patinated to make this warm nebula-like effect. The large antique diamond is set in green gold. 2019 https://images.squarespace-cdn.com/content/v1/5c597d1cfb18202b36b041cd/1638092843069-YGWPX3LBU7V044VA5RFJ/Nicola%2527s%2Bring.jpg Jewellery Gallery - 18 carat gold ring with square ruby and three small stones This ring was made for a 50th birthday present and has many family connections woven into it. Ruby is the birthstone of the recipient, and this lovely square octagon-cut ruby was chosen for its colour as well as cut. The gold surrounding the ruby was made out of her mother’s engagement ring, and the diamond from this ring was set into the side of the shank along with a cabochon moonstone (just visible here) and an aquamarine. All these stones were the birthstones of other members of her family. This ring, designed to be worn every day, was also inspired by the large square garnet ring made earlier in the year. 2021 https://images.squarespace-cdn.com/content/v1/5c597d1cfb18202b36b041cd/1643994164440-W2UYZ2EM648OZJB2I5OQ/Meteorite+%26+ebony+2.jpg Jewellery Gallery - Argentium silver necklace inset with Siberian meteorite and ebony, with a small diamond. This slightly lunar-like landscape is a study in grey, black and silver; the meteorite changes as the light catches it in different directions. The customer originally came to me asking me to make a dress ring but in the end decided that she would wear a necklace much more often. This photo shows it on a black rubber necklet, but I also made a special clasp for a silver snake chain that can be worn as an alternative, both work well. 2022. https://www.nicholafletcher.com/demonstrations-and-food-events daily 0.75 2019-07-15 https://images.squarespace-cdn.com/content/v1/5c597d1cfb18202b36b041cd/1563202857579-LKBBMP0YH23OWLSS2HKZ/tutored+game+tasting.jpg Demonstrations & Food Events https://images.squarespace-cdn.com/content/v1/5c597d1cfb18202b36b041cd/1563201812487-K82W268PCRFC8R5AS08E/%28c%29+Nichola+Fletcher+Venison+with+vegetable+ribbons.JPG Demonstrations & Food Events https://www.nicholafletcher.com/home daily 1.0 2019-11-25 https://images.squarespace-cdn.com/content/v1/5c597d1cfb18202b36b041cd/1556894086765-6HGZ81KJWEG67XSAE0X2/Nichola-Fletcher-Profile-Image Home - Nichola Fletcher, MBE Nichola Fletcher leads three lives. She is a designer and maker of bespoke, handmade pieces of jewellery and silverware. She lives in Scotland and also runs Europe’s first deer farm with her husband John. She is also a food writer: she’s written over ten books ranging from caviar to oats, with venison and game her speciality. So she teaches these subjects as well, and gives cooking demonstrations. In all three lives she has won many awards. https://images.squarespace-cdn.com/content/v1/5c597d1cfb18202b36b041cd/1549888215268-YECASJG001PXJDZWK7GG/ronja-flucke-674303-unsplash.jpg Home https://images.squarespace-cdn.com/content/v1/5c597d1cfb18202b36b041cd/1549474361034-T87OU8AW0L5ZHUJ4AE3K/nichola-fletcher-book-writting.jpg Home https://images.squarespace-cdn.com/content/v1/5c597d1cfb18202b36b041cd/1563201242062-BL4XBCVH0SHMQPTPP1BK/%28c%29+Nichola+Fletcher+Venison+with+vegetable+ribbons.JPG Home https://www.nicholafletcher.com/blog daily 0.75 2019-02-21 https://www.nicholafletcher.com/blog/nuts-in-may monthly 0.5 2019-02-21 https://www.nicholafletcher.com/blog/a-rant-a-fat-lot-of-use monthly 0.5 2019-02-21 https://www.nicholafletcher.com/blog/hunters-saints-and-myth-makers monthly 0.5 2019-02-21 https://www.nicholafletcher.com/blog/caviar-conundrum-after-the-caviar-rush monthly 0.5 2019-02-21 https://www.nicholafletcher.com/blog/the-essential-feast monthly 0.5 2019-02-21 https://www.nicholafletcher.com/find-my-books-on-amazon-gallery daily 0.75 2019-02-25 https://images.squarespace-cdn.com/content/v1/5c597d1cfb18202b36b041cd/1551107019856-ACU4EMSP9MECAC0I2NYV/Venison_Bible.jpg Find My Books On Amazon Gallery - The Venison Bible Published by Birlinn 2015 A delightful little book with fail-safe instructions for the different cooking methods: grilling, frying, roasting and slow-cooking. Although small, there are over 40 recipes, including a much-requested section on what to serve with venison that covers flavour and texture pairings. Add in the quirky drawings and it makes the perfect stocking filler or small gift. https://images.squarespace-cdn.com/content/v1/5c597d1cfb18202b36b041cd/1551107019856-ACU4EMSP9MECAC0I2NYV/Venison_Bible.jpg Find My Books On Amazon Gallery - The Venison Bible Published by Birlinn 2015 A delightful little book with fail-safe instructions for the different cooking methods: grilling, frying, roasting and slow-cooking. Although small, there are over 40 recipes, including a much-requested section on what to serve with venison that covers flavour and texture pairings. Add in the quirky drawings and it makes the perfect stocking filler or small gift. https://images.squarespace-cdn.com/content/v1/5c597d1cfb18202b36b041cd/1551107019173-Y9BX2OLA8975I8HZ9QX1/Oats_Bible_Cover-1.jpg Find My Books On Amazon Gallery - The Scottish Oats Bible Oats are one of Scotland's most iconic foods and their versatile qualities are once again being appreciated. The perfect grain for a wheat-free diet, oats have many health benefits. But they also pair deliciously with many other ingredients and their flavour and texture make intriguing variations on other traditional dishes such as oatmeal shortbread or oatmeal pancakes. https://images.squarespace-cdn.com/content/v1/5c597d1cfb18202b36b041cd/1551107019603-CDQ6A8UY314OS2A7H2I8/The_Meat_Cookbook130.jpg Find My Books On Amazon Gallery - The Meat Cookbook Published by Dorling Kindersley 2014. This book covers everything you need to know about meat and poultry: how it is produced, discussions on the ethics of eating meat, what to look for when buying it, how to prepare it, curing and smoking it, basic cooking techniques, what to serve with it, reducing the costs, and a step-by-step home butchery course to help you to fully prepare sheep, pigs, deer, rabbits, game birds and beef with a section on making sausages. Plus 300 fully tested recipes. https://images.squarespace-cdn.com/content/v1/5c597d1cfb18202b36b041cd/1551107019505-4U0U5DG5LVQS5PMU6X3Z/Sausage130.jpg Find My Books On Amazon Gallery - Sausage A country by country photographic guide Published by Dorling Kindersley 2012. Wursts, salamis, saucissons, kielbasa, merguez, chorizos, bangers, snags, black puddings, haggis and more. This book is a tour around the world exploring the delightful world of the sausage in all its shapes, sizes, colours, lengths, and of course flavours, from the reindeer sausage of Norway to the bean starch sausage of China. Each entry is photographed, and so you can see the difference between the hard dried salami speckled with fat, the fresh, gleaming British banger, the chequered Blok Ozorgowy, the bulbous boutefas and the delicate white boudin blanc. The directory comprises around 330 sausages, and there is also a comprehensive section of recipes. For anyone who wants to have a go at making them at home, Nichola takes you through the five basic types of sausage in easy-to-manage stages guaranteed to produce successful results. https://images.squarespace-cdn.com/content/v1/5c597d1cfb18202b36b041cd/1551107018211-7SHN73FNY10OJL8J6MPE/Caviar200.jpg Find My Books On Amazon Gallery - Caviar A Global History, 2010, Published by Reaction Books. Nichola's 'Caviar' is one of the four of Reaction's 'Edible' titles that won the prestigious André Simon Award in 2011. Piquant, luxurious and decadent, caviar is renowned the world over. In this story of greed, indulgence and ultimately, hope, Nichola Fletcher takes the reader on many journeys: to the heyday of caviar in Tsarist Russia; to the 'caviar rush' in 19th century America; to Iran; to Europe in the Roaring Twenties; and to the environmental catastrophe in the Caspian Sea in the 1990s. Overzealous entrepreneurs, as well as illegal fishing and black-market trade in the post-Soviet Caspian states, all contributed to the plight of wild sturgeon, the victim of our insatiable desire for caviar. But there are practical solutions to over fishing: the development of sustainable sturgeon farming and the alternatives to sturgeon roe – so that it is now possible to enjoy caviar with a clear conscience. It would be easy to write caviar off as an out-of-date and unsustainable indulgence, but at the story is far more interesting and complex than that. There is hope for the future, and we may now consume with gusto one of life's most opulent foods. https://images.squarespace-cdn.com/content/v1/5c597d1cfb18202b36b041cd/1551107020196-MFC82J0A9OYHHOI5VBIS/Venison_Masterclass150.jpg Find My Books On Amazon Gallery - Venison Masterclass With Nichola Fletcher, 2010. A complete Masterclass on how to cook venison- 2 set DVD, running time approximately 4 hours, with recipes. If you have ever been nervous of cooking venison or unsure of what flavours to use, this is a 'must have' DVD. You will learn how easy it is to make mouth-watering venison dishes that will impress your family and friends. In this 4 -hour film, the different cuts and joints of venison and how to select the most suitable piece for every style of meal are all explained. The DVD is packed full of fantastic tips on cooking venison in both traditional and contemporary ways. A wealth of reliable information on spices, vegetables, flavour pairings and cooking methods will help you to bring out the very best from your meat. 19 delicious venison recipes are demonstrated in easy to follow, step by step detail. This DVD will benefit cooks at every level of experience, from beginners to professional chefs. https://images.squarespace-cdn.com/content/v1/5c597d1cfb18202b36b041cd/1551107018852-V4RBV4CLOGS2M2CIQ1QX/CooksBookIngredients200.jpg Find My Books On Amazon Gallery - The Cook Book of Ingredients. Published by Dorling Kindersley, 2010. For anyone who appreciates good food, this has to be their kitchen companion – a definitive visual reference to help the cook how to choose ingredients, learn the best cooking techniques, and try out exciting new flavour pairings. Nichola Fletcher wrote the five meat chapters for this impressive tome: Poultry, meat, game, offal and cured meat. Other sections cover: fish & seafood; vegetables; herbs; nuts & seeds; spices; dairy & eggs; fruits; grains, rice & pasta; and oils vinegars & flavourings. https://images.squarespace-cdn.com/content/v1/5c597d1cfb18202b36b041cd/1551107019945-F9GHX8SQSXKPF6O4K0G6/Venison_book_cover-2.jpg Find My Books On Amazon Gallery - Ultimate Venison Cookery This is no ordinary cookery book but the sharing of a lifetime's experience. A delicious book to read and savour, this is also an eminently practical manual for cutting, preparing and - most importantly - cooking venison to perfection. As well as running her own upmarket venison business, Nichola is an award-winning food writer and historian, cook, lecturer, and practical teacher. Communicating directly with novices and old hands alike, she understands exactly what it is they want to know about venison. Nichola's fascination with deer and their place in our cuisine is reflected throughout the book, as are some of the myths that have sprung up around venison. In dispelling these prejudices, she shows how easy it is to cook venison once these issues are explained and understood, and she explains why venison fits so perfectly into our current lifestyle. Free-ranging and healthy, lean and full of flavour, it makes sensational rich winter dishes. It is also perfect for light, quick cooking, simple and succulent - fast food for gourmets, beginners, and summer eating at its best. This is a book that will appeal not only to the experienced gourmet wanting to conquer a new subject but also to the inexperienced who want to cook venison successfully, and to the artisan producer or hunter wanting to make best use of their deer carcase. Nichola Fletcher illustrates the book with her distinctive drawings and diagrams. 'The title really means what is says - this is the ultimate venison book.' - Lesley Geddes-Brown, Country Life July 2007 https://images.squarespace-cdn.com/content/v1/5c597d1cfb18202b36b041cd/1551107017638-1NI6ZQY420S6KOAG0VEB/1001_foods-a.jpg Find My Books On Amazon Gallery - 1001 Foods The greatest Gastronomic Sensations on Earth. Nichola Fletcher wrote the Poultry and Game chapter for 1001 Foods; the greatest Gastronomic Sensations on Earth. Pavilion, 2007 https://images.squarespace-cdn.com/content/v1/5c597d1cfb18202b36b041cd/1551107018326-A2IJ7JWJC83CU1833CPP/Charlemagne90a.jpg Find My Books On Amazon Gallery Charlemagne's Tablecloth; a piquant history of feasting. Published 2004, Weidenfeld & Nicolson in association with Peter Crawley. A fascinating account of why and how we feast, eminently Gourmet Voice awardreadable and informative. Nichola won a Gourmet Voice Media Award in Cannes for this book in 2004, and it was shortlisted for the Guild of Food Writers Awards 2005 Food Book of the Year. https://images.squarespace-cdn.com/content/v1/5c597d1cfb18202b36b041cd/1551107018544-10IBY7KNXP46CAIZQUP1/CharlemagnePaperBack.jpg Find My Books On Amazon Gallery - Paperback Charlemagne's Tablecloth - available in paperback. https://images.squarespace-cdn.com/content/v1/5c597d1cfb18202b36b041cd/1551107018614-097PFTOF9RZI4CZG7NIK/CharlemagneUS.jpg Find My Books On Amazon Gallery - Charlemagne's Tablecloth Charlemagne's Tablecloth published by St Martin's Press - US Edition https://images.squarespace-cdn.com/content/v1/5c597d1cfb18202b36b041cd/1551107017958-WXG8LIHQS3UWNB3G6O7V/book4A.jpg Find My Books On Amazon Gallery - Perfect Venison Perfect Venison. Published 1990 British Deer Farmers Association. A pamphlet-style collection of members' recipes collated and contributed to by Nichola Fletcher. https://images.squarespace-cdn.com/content/v1/5c597d1cfb18202b36b041cd/1551107018924-XANJJ06BPSBSUZ4PKM2J/monarch.jpg Find My Books On Amazon Gallery - Venison Venison, the Monarch of the Table. Published 1993. The first full-length book dedicated to venison cookery. Now out of print , but may be found on some second-hand book sites. "She writes with a knowledgeable enthusiasm beyond the usual cookery book track." Drew Smith, The Guardian. https://images.squarespace-cdn.com/content/v1/5c597d1cfb18202b36b041cd/1551107019262-L7U5SJRGB3W6M0AENE8S/pouktryandgame.jpg Find My Books On Amazon Gallery - Poultry and Game The Poultry and Game Buyers Guide. Published 1995 by Emap. Nichola Fletcher wrote the large venison section of this technical manual with Alex Bowles. Now out of print. https://images.squarespace-cdn.com/content/v1/5c597d1cfb18202b36b041cd/1551107017865-QCHK23XT3MLQGWGQUGSN/book2A.jpg Find My Books On Amazon Gallery - Game for All Game for All with a flavour of Scotland. Published 1987, 1992, 1996, 1999. Victor Gollancz in association with Peter Crawley. The history and cooking of game meats with sections on sauces, marinades, preparation and some excellent desserts to follow. "A breath of fresh air; could change your life forever" Country Life. "Brimming with fabulous suggestions." 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