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Northern Ireland vs Wales: game meat challenge
BASC Northern Ireland director Tommy Mayne updates on a game-based culinary and hospitality challenge spanning the Irish sea.
Last week, students from Belfast Metropolitan College and Coleg Cambria in Wales took part in a two-day competition celebrating their culinary and hospitality skills, promoting the sustainable use of wild game.
Hosted by BASC Northern Ireland, the event aimed to foster friendly competition and highlight ethical sourcing of wild food.
A culinary showdown
The concept: cross-country collaboration
The idea for the game cookery and hospitality competition emerged from discussions between myself, as BASC Northern Ireland Director, and Steve Griffiths, BASC Wales Director. We sought to connect students from both nations, offering them a platform to showcase their skills while promoting sustainable game sourcing and conservation.
Day 1: learning conservation at Baronscourt Estate
The event began with a visit to Baronscourt Estate in County Tyrone, where students learned about game shooting’s role in conservation and rural economies. BASC staff guided them through the game larder, explaining how venison and pheasant are processed for the food chain.
Estates like Baronscourt are vital for maintaining biodiversity while supporting local jobs. Venison and pheasant for the competition were kindly donated by Baronscourt, with Cleggan Estate generously donating the partridges.
The visit was not just educational; what stood out was the camaraderie that developed between the students from Northern Ireland and Wales.
One participant noted: “We weren’t just learning together; we were making friends and having fun.” This spirit carried through the rest of the event.
Day 2: The culinary showdown
The following day, teams of trainee chefs and front-of-house students competed at Belfast Met. The level of talent and professionalism on display was impressive.
As someone involved in both food and conservation, I was amazed at how the students elevated wild game into gourmet dishes. Front-of-house students ensured flawless service, paying attention to every detail.
Guests were treated to a variety of delicious canapés, cocktails and mocktails. The competition was judged anonymously and standout dishes included venison loin with parsnip puree, dauphinoise potato and chocolate jus, and estate pheasant ‘Poche Grillé’ with pommes anna and creamed savoy.
Both teams exhibited remarkable culinary skill, and many guests remarked that the students’ work was on a par with professional chefs.
A visit from the Education Minister
A highlight of the event was a visit from Northern Ireland’s Education Minister, Paul Givan. He congratulated the students for embracing local, sustainable ingredients like wild game. His words of support and encouragement motivated the students, and his presence added prestige to the occasion.
Later the Department of Education posted about the event on Facebook, noting that the minster had praised the talent of the students and wished all the young chefs well in the competition.
The evening culminated with two awards: ‘The People’s Choice’ chosen by the diners, and the overall winner, judged by Annette Woolcock, head of BASC wild food, and hospitality business owner, Matthew McAllister.
In the end, Belfast Metropolitan College was crowned the winner but it was clear that both teams had gained valuable experience and confidence.
Looking to the future
The competition will continue next year when Belfast Met students travel to Coleg Cambria in Wales for a return leg.
Reflecting on the event, Aiveen Cassidy, Curriculum Area Manager for Belfast Metropolitian College said: “The opportunity and awareness raised from this event has been incredible. The students enjoyed the first-hand experience they received at Baronscourt which directly supported their curriculum, and as always they enjoy a competition! It was great to work collaboratively with Tommy and his team at BASC NI and also with Judith and her team from Coleg Cambria.”
Restaurant assessor for Coleg Cambria, Judith Hudson, added: “We are delighted to reflect on the outstanding educational experience we recently participated in. Our learners and staff are immensely grateful for the opportunity to engage in such a meaningful and enriching event. The depth of knowledge and understanding shared with our learners was exceptional, leaving a lasting impression on everyone involved.”
Special thanks
I’d like to thank Baronscourt Estate for hosting the educational visit and donating the venison and pheasant for the competition. Special thanks also to Cleggan Estate for their donation of partridges, which enriched the dishes.
This event was about more than just competition – it was about the connections formed between students from two countries.
Over two days, they learned not only about cooking and sustainability, but also about collaboration and friendship. These lessons will stay with them as they pursue careers in the culinary and hospitality industries.
Looking forward to the next stage of the competition, I’m confident that both teams will continue to grow, developing not just as professionals but as individuals who value teamwork, ethical sourcing and the bonds made through shared experiences.
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