field-2-forkTHE college finalists for the 2016 Field to Fork Challenge have been announced.

Wellies, tweed and aprons were all on show throughout the competition which featured hospitality and gamekeeping students teaming up to showcase the best of Scottish game right from the field to the fork.

The chefs headed out to the rearing fields and game larders while the gamekeepers donned their whites to get an experience in the professional kitchen.

The winning students from the three colleges are: Borders College – Monica Ndungu and Connor Gray, SRUC Elmwood Campus – Craig Trewern and Jordan Kirk and North Highland College – Mark Mackenzie and Sophie Gault.

Nicolle Hamilton, press and policy advisor for BASC Scotland, said: “The students from all three colleges have produced outstanding dishes that reflect the journey and heritage of game.

“A huge amount of work goes into producing birds for a shoot day and turning game meat product into a delicious dish. Throughout the competition, the students have shared experiences and knowledge to enhance their learning and to try something completely different.”

Pete Moore, of Scottish Natural Heritage (SNH), said: “Scotland’s Natural Larder seeks to reconnect people with food that has been sustainably harvested or hunted. Students were asked to create a game dish making use of local, seasonal or foraged ingredients where possible. The presentations by the students and the plates of food they produced surpassed our expectations.”

Scotland’s Natural Larder is a partnership between BASC and SNH.

Garry Doolan

Garry Doolan is BASC’s deputy director of communications and public affairs. He has more than 20 years experience of journalism and the media. He joined the organisation in 2016 and is a keen shooter and beater, with his springer spaniel Quincy.

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