3,4 and 6th September we will have a workshop for around 60 Chefs (20 each round)from all around Sweden and also Finland and Norway. Graham will support us . The Chefs will learn everything from farming , slaughtering and cutting. After the lecture the Chefs will be divided in groups of 4. Each group will than make an Starter and a Main course. Time limit for this is 1,5 hour. After this we will have a joint dinner whereby each group serve a taster of the dish they made served with NZ wines , presented by a Sommelier .

In September Mountain River and Menigo will launch Venison Burger and Minced meat. We have together developed the products and it will be produced in Menigos own burger and mince factory. The Burgers will be 110 gr and the mince 2,5kg/pack. Below add goes out to Menigos 15.000 clients

Mountain River customers in Sweden are doing thumps up for a very good performance from the NZ side in the supply chain. Mountain River Venison, stands for quality and reliability in the Swedish Market thanks to a reliable supply chain where we all rely on each other , from farmer to delivery to customer.

Uppsalas Restaurant Stationen is using Bolar for the summer menu. Chef Magnus has used the Menigo cuts since autumn 2017 but knowing the quality of the meat he decided to have it on summer menu. Chef Magnus give his compliments to the Mountain River supply chain for a well done work.

Ulla Winbladh, Stockholms famous restaurant placed in the Royal Garden have Mountain River ”Tritip” on the summer Menu ,www.ullawinbladh.se .

We are happy to be assisted by Chef Johan to create a dish for Spring/Summer and even more honoured that they use our "Beteshjort" , Venison Menigo cut