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
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
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
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
Horse racing fans flock to Aintree for the Grand National and, for the ultimate entertainment, they’ll be dining in Paul Askew’s restaurant there, The Art School, where star-of-the-menu is local venison, supplied by Fieldsports Channel’s very own Steve McGuigan. Top chef Paul is visiting Steve’s larder to see for himself
www.youtube.com/watch?v=fy22FBc3SzY Award-winning game chef Cai Ap Bryn is flighting geese with his friend Alex on a splash near the Sussex coast. They set up in the dark, to be in position for the greylags that will arrive at first light; the canadas will come later. Cai breaks out his canada
Essex butcher and Fieldsports member Jon Wright is on a mission to educate the public about the benefits of eating venison. He is running a taster evening at his high street shop, demonstrating how he cuts up a deer carcase, and cooking up tasty venison for the public to try