Synopsis

Moosemeat & Marmalade brings together Bush Cook, Art Napoleon, and classically trained British Chef, Dan Hayes, explore and compare Indigenous and European culture and cuisine.

Both men love to hunt and/or forage for their ingredients and cook up tasty and nutritious food, but they couldn’t be more different or more set in their ways. Through his Cree heritage and rough around the edges persona, Art is a man among men when it comes to hunting and surviving in the Northern wilds. Whether he is cooking a basic like bannock (traditional native bread) or a delicacy like moose tongue soup, he creates comfort food that has fed the body and soul of Canada’s First Nations for centuries.

And across the pond, bucking all of the stereotypes about bad British cuisine, Dan draws on years of history and tradition to create modern food that looks as good as it tastes. Cooking in some of the world’s most high-end kitchens, he is meticulous in his methods and obsessed with perfection. Dan may love the style and formality of a pheasant shoot but the closest he has come to roughing it is using the wrong fork for his salad. Moosemeat & Marmalade brings these contrasting chefs together in an informative and highly entertaining exploration of culture, culinary traditions, worldview and really good food.

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