BASC releases second film to dispel grouse myths.
A new charity that aims to feed those in need with a free nutritious casserole has just been launched.
Try a taste of game during Great British Game Week 2014 Game dishes will be served across the country as part of Great British Game Week which celebrates all that is great about British game and is aimed at introducing people to the taste of game. People will be able to find local suppliers, special offers and events and sample mouth-watering modern takes on traditional game dishes such as venison chorizo, pheasant sausages and game pies at events which will be held around the country. The week will run from 24th – 30th November and will feature a range of events, tastings and special offers. Businesses can get involved by running special introductory offers. Great British Game Week 2014 is being run by BASC’s Taste of Game campaign and the Countryside Alliance’s Game to Eat campaign. It will strengthen networks of local suppliers and link them to new consumers. Michelin starred chef Phil Vickery said: "Great British Game Week is a great idea. What I am doing is modernising the way game meat is cooked, it is incredibly versatile and very quick to cook. You can attach lots of great flavours to it from spice to sweet and fruits. I urge everyone to try game meat." Simon Boddy of Best Butchers, Great Brickhill, Buckinghamshire, said: "For a butcher game meat is great. Being seasonal it means we can really promote it and increasingly we are making great products from it such as sausages and charcuterie." Annette Cole from Taste of Game said: “Game meat is more popular than it has been for years. It is delicious. It is low in fat, high in nutrients, inexpensive and extremely versatile. It can be locally-sourced meaning food miles are minimal. “Game meat is increasingly featuring on restaurant menus, in recipe books and on television, and is far more readily available in mainstream retailers. But we can all encourage people to give game meat a go. “Those who haven’t yet tried game could cook with one of our delicious Taste of Game recipes for their friends and family. Look at our website for recipes and details of events near you.” Jack Knott of the Game-to-Eat campaign said: “The week is a national celebration of these British, delicious and healthy foods and is a chance for us all to try game at the pub or restaurant, or bring it into our own kitchens. “Butchers around the country are only too happy to advise those new to game how to get the best out of these wonderful meats and the Game-to-Eat and Taste of Game websites are bursting with recipes for you to try.” For more information and recipes and to get involved, visit www.tasteofgame.org.uk or www.gametoeat.co.uk You can find a list of events here. Businesses can download the Great British Game Week logo and promotional poster from here. ENDS Pictured is Phil Vickery and Annette Cole.
Over forty BASC members and their guests enjoyed a great evening combining the great taste of game and traditional ale. The event organised by BASC South East was hosted by kind invitation of Hook Norton Brewery, Oxfordshire on 20th February, 2014. Guests were greeted on arrival with a glass of “Hooky” beer before being taken on a guided tour of the brewery site on which the Hook Norton beers have been brewed since 1849. Guests were shown how the brewing process works, and learnt about how much of the original brewing equipment at Hook Norton is still involved in producing their current award winning ales. Before dinner, James Clarke, Managing Director at Hook Norton gave an overview of the evening’s menu of game dishes and of the variety of Hook Norton beers to be served that had been specially selected to compliment the dishes. For dinner, guests were served a starter of smooth duck & orange parfait with a dressed herb salad, toasted brioche and Cumberland dressing. Main course was venison and “Old Hooky” ale pie with French puff pastry served with garlic and rosemary potatoes with honey roasted chantenay carrots, piccolo parsnips and buttered kale. Desert was treacle sponge pudding with crème Anglais. Following dinner, guest speaker, Steve Bloomfield, BASC’s Director England updated everyone on BASC’s current work, the restructuring within England’s regional teams and the future vision of the association. The evening concluded with a raffle, the proceeds of which have gone towards BASC’s political fighting fund. For details of future events, please visit the south east diary page of BASC website, or telephone the regional office on 01306 631378.
Guto Bebb, MP for Aberconwy will address diners at a Taste of Game dinner on the 31st January at Bodysgallen Hall, Llandudno.
A game dinner showcasing a range of dishes will be held at the Hook Norton Brewery near Banbury, Oxfordshire on the 20th February 2014.
More than 70 MPs were among 100 guests at a game and wine tasting session held at Westminster. They were served with a selection of game canapés including carpaccio of venison, wild hot-smoked mallard and roulade of potted pheasant with Parma ham. The canapés were prepared under the direction of Jose Souto, chef-lecturer at Westminster College.
The Globe and Rainbow in Kilndown, Kent hosted a Taste of Game evening on 27th November, which was enjoyed by over 20 diners. Chef and proprietor, Neil Scott prepared a variety of different dishes during the event for people to sample. These included pan fried teal breasts, loin of rabbit and pheasant to name just a few. The evening was held within the restaurant area of this delightful country pub, with a fully stoked log burning stove forming the perfect back drop. Our sincere thanks must go to Neil for organising the evening, and for his continued support to BASC throughout the year. For further details of future events, please visit our website, or contact the regional office on 01306 631378.
As part of the BASC Taste of Game Season, BASC were pleased to team up with Kent Cookery School near Ashford, to promote a Venison Demo & Dine evening. Attendees to the event, held at the Cookery School’s modern facility near Ashford, were able to watch while Chef Dan Kennedy prepared Venison Carpaccio and Venison Scotch Egg with onion puree, baby leaf salad and beetroot dressing followed by Venison fillet and mini Venison pie with sautéed cabbage and creamy mash. During the demonstrations, diners were able to ask questions about the ingredients, how to source them and about the cooking methods being used before sitting down to enjoy each dish. BASC South East Regional Director, Dan Reynolds gave a brief presentation about deer management and the production of venison, as a sustainable food source.