José Souto is on the front line of putting venison, pheasant, partridge and hare on people’s plates. José is not just a passionate hunter himself, he’s an award-winning game chef, and a lecturer at Westminster Kingsway College. He trains the chefs who end up working in some of the top foodie establishments in London and beyond. He explains how they have started a trend that’s seeing game meat on supermarket shelves at affordable prices, so ordinary non-shooting families can try it and gain a better understanding of fieldsports.
José’s game seminars CapitalCCG.ac.uk/westking/game-seminars
Follow José on Instagram
Buy Feathers by José Souto at Amazon
To watch all of #FieldsportsBritain, episode 745, visit FieldsportsChannel.tv/fieldsportsbritain745
More game cookery here:
Homekill hunter skills
Scott Cartwright is a professional slaughterman and butcher who also happens to be a hunter with a venison business. He believes the loss of small local abattoirs in the UK has created a gap in the market, which could be filled by hunters using their talents to help small producers.
What to do with deer skins
Matt Bailey runs deer skin specialist Bay Tine Tannery from a barn in Devon. He takes in skins from local deerstalkers, and uses vegetable tannins to turn them into a range of leather goods. He explains the process – it’s a handy guide to how to tan your own deer
Woodcock capital of Europe
Co Kerry in Ireland is the world’s ultimate woodcock destination. Some stop off and over-winter elsewhere on the way. A lot make it – and Joe O’Dwyer and Sion Brain are waiting for them. They run an outfitter called The Hunter & The Chef, which specialises in woodcock shooting over
The Exmoor Game School
Darren Sherwood runs the Exmoor Game School with a mission to bring field-to-fork to the attention of schoolkids across the South-West. After 22 years as a schoolteacher, Darren set up the Exmoor Game School, a not-for-profit company, to engage children and families with the origins of their food, and to
Tradition in a bottle: the art of Foxdenton fruit liqueurs
No shoot is complete without a nip of sloe gin. We talk to Nick Radclyffe of Foxdenton to discover what goes into making a delicious fruit liqueur for the field – and Nick reveals a few trade secrets on how to make the best shooting tipple. For more about Foxdenton
How to get started in deer stalking
Cai Ap Bryn and Tim Pilbeam have created a new course that gives beginners the chance to know what it feels like to shoot a rifle at a deer, and then try some quality Game-&-Flames-prepared venison. For more information about Cai and Tim’s Deer Stalking Experience Course head to GameAndFlames.com/book-online
