Inspiring the next generation of game chefs
BASC teams will have visited more than 30 catering colleges by Spring 2023.
BASC game masterclass inspires future chefs
BASC’s Wales team recently ran a game masterclass at Coleg Cambria in Wrexham, giving participants the chance to gain hands-on experience preparing and cooking game meat under expert guidance.
As we celebrate Great British Game Week, events like these are a fitting reminder of the many benefits of using wild produce. Chef Angel Rachlev led the game masterclass, supported by two catering students completing their Advanced Professional Cooking course. Together they guided the group through each stage of the process, from plucking and filleting to producing dishes fit for any restaurant kitchen.
The day began at 10am with a safety briefing before each participant received a BASC-branded apron to wear and take home. Every workstation was prepared with the necessary utensils and ingredients, setting the tone for an organised, practical session.
From field to fork
The first dish was pan-fried pheasant breast with ballotine, celeriac purée, crispy kale and red wine jus. Participants started with birds in-feather, learning how to pluck and breast before moving on to cooking and plating. Once complete, the group sat down together to enjoy the final dishes in the college canteen.
The afternoon focused on venison loin served with sautéed wild mushrooms, duck fat parmentier potatoes, Jerusalem artichoke and cherry jus.
Throughout the day, Chef Rachlev shared insights into ingredients and professional kitchen techniques, while the BASC Wales team and college students supported participants and kept the kitchen running smoothly.
One of the students attending, Harry, said: “We supported BASC members and guests to prepare and cook pheasant and venison dishes. It was our first time learning about pheasant and how to pluck and prepare it for the dish we made. The pheasant itself was cool; the fat was yellow, not like a normal chicken or duck. The day was really fun and we learned new things together. We will hopefully get involved in more BASC events in the future.”
His fellow student, Regan, added: “We both developed our game preparation knowledge and skills and will look forward to sharing what we learned with other students back at college.”
Building skills and confidence
The masterclass was designed to reflect the pace and structure of a professional kitchen, with each participant responsible for their own station and clean-down. It helped build confidence and introduced practical skills that can be easily applied at home.
Game meat offers a healthy, sustainable alternative to farmed meat – high in nutrition, often locally sourced and low in food miles. By working with catering colleges, BASC is helping students discover the flavour and sustainability of game and inspiring a new generation to carry those skills forward.
Reflecting on the event, BASC’s Wales director Steve Griffiths said: “It was an inspirational day of tradition and new technology, where creativity met sustainability in the kitchen. From learning to prepare pheasant and venison to transforming every ingredient into a delicious celebration of food, it was a true showcase of what makes game so special, healthy, local and full of flavour. The enthusiasm from everyone involved showed just how rewarding cooking with game can be.”
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