At the top of his game

At the top of his game Marta Jacyna talks to Jose Souto, senior lecturer at the Culinary Arts Westminster Kingsway College, a BASC Food Ambassador and demonstrator chef for Taste of Game. As a BASC Food Ambassador, you may have seen Jose Souto in our Shooting and Conservation magazine promoting Read more…

Pigeon samosas and mango chutney

I decided to use wood pigeon for my samosas because it’s a dark meat and very lean so it was ideal to use in crispy filo pastry as the pastry wouldn’t go soggy. I shot the pigeon with my dad on a cold night’s roost shooting in Leicestershire. Therefore, my pigeon was a locally sourced ingredient.