Yorkshireman Nigel Sampson returned to his roots in 1990 following two years as estate manager on the Isle of Jura on the West Coast of Scotland. Using his experience of farming and passion of deer, learned whilst on Jura he has created HFV Parkland and Wild into a company that produces award-winning prime venison all year round from the many different species in their natural seasons.  Today this family run business, which has a great team of staff, a purpose-built production facility in Yorkshire and a herd of native red deer which he manages on his own farm and a number of associated farms. Nigel is currently in the process of converting his farm to Organic production to meet this special niche requirement.  He puts the business’s success down to two things: firstly the quality and full flavour of its products, and secondly the emergence of venison as ‘the new beef’. Once a meat favoured by the aristocracy and royalty, venison has over the years become more mainstream. “Venison has shrugged off its claret and tweed image and has become very popular as a healthier, lower fat alternative that’s naturally high in omega 3 fatty acids and versatile enough for both the summer barbecue and the winter roast or casserole” said Nigel. Quality is the by-word for HFV Parkland and Wild and Nigel believes this, coupled with the growing popularity of venison as a lower fat and cholesterol, higher protein alternative to beef, is at the heart of his company’s success.