Ethically, how do we ensure all game is used?

01/10/22 • 28 min

Ethically, how do we ensure all game is used? How can we prevent waste to make the most out of our quarry?

Tom talks to Tim Woodward, CEO of The Country Food Trust, on how he uses game meat to produce meals for people in poverty.

To finish, we welcome back our very own Chef Matt Gisby with his festive recipe of the month - Roasted Christmas birds, mustard fruits, pancetta and porcini stuffing - Recipe and ingredients here: https://eatgame.co.uk/roasted-christmas-birds-mustard-fruits-pancetta-and-porcini-stuffing/

Ethically, how do we ensure all game is used? How can we prevent waste to make the most out of our quarry?

Tom talks to Tim Woodward, CEO of The Country Food Trust, on how he uses game meat to produce meals for people in poverty.

Previous Episode

Is there a solution to sustainable meat?

Tom talks to Adele Jones, Deputy CEO of the Sustainable Food Trust, about the role game meat can play in an environmentally friendly diet.
Adele explains how we can go about changing the public’s perception of meat and the importance of the Global Farm Metric.
Plus, our very own chef Matt Gisby talks us through a pot roast partridge - recipe and ingredients here: https://eatgame.co.uk/pot-roast-partridge/

Next Episode

Tony Singh MBE

In the first of our Chef mini-series, Tom speaks to Tony Singh MBE, one of the UK’s best-loved celebrity chefs, renowned for his lively personality and skill in designing quirky and delicious dishes.
A fourth-generation Scottish Sikh, Tony was born and raised in Leith, Edinburgh and learned at his mother’s knee the cookery skills which would see him create the unique fusion of Scottish and Asian flavours for which he is so well known.