Shooting deserves recognition
BASC has called on Natural Resources Wales to utilise the significant benefits already implemented by shooting activities in their future conservation plans
Dinner guest turned judge
BASC member Mike Medcalf shares his experience attending a new cross-sea cooking competition and reflects on what it was like to serve as a judge for the evening.
For those that don’t know, “IÂL” is the fine dining centre at Coleg Cambria, which is open to the public for lunch and dinner on most days.
This particular evening was something special as it was the Welsh leg of BASC’s Northern Ireland vs Wales game meat challenge, a bit of a game MasterChef competition if you will. The competition took place between students from Coleg Cambria and their counterparts at Belfast Met College.
Supporting future chefs
As a bit off a foodie and very invested in all things fieldsports, I am always on the lookout for opportunities to support businesses and events which align to my values. So, as soon as I saw it advertised I snapped up tickets for myself, my wife and a group of friends.
With good friends and good food it developed into superb event. As the two colleges battled it out in the kitchen, we were the judges for the evening. Each guest was asked to vote on every course, not knowing who was the college behind it – only white plate vs black plate.
A selection of game canapés started the evening, cooked and served by students from each college. The first course again was game-related and the final course was venison, one herb encrusted and one venison Wellington. You have to remember that you’re eating each course twice to choose your favourite, as well as managing your waistline.
From diner to judge
The other courses showcased a variety of game, including wild boar, partridge, pheasant, pigeon, duck, rabbit and most unusual to see on a restaurant plate – a canapé that contained hare. This was served with a miniature Caesar salad in a small tart and for me was the highlight of the evening.
Our table took judging very seriously and discussion, and differences, were plentiful. But one of the benefits of dining with friends is that it was all done constructively and all in good spirits.
Although we argued over the finer points and personal taste, we agreed that all were very good and it was a great opportunity for the chefs of the future to prepare, cook and serve game.
Let the game continue
As a resident of Wales, I was pleased to see that Wales recovered from their defeat in Belfast to take the win on home territory.
All credit to BASC for organising such an event and entertaining the visitors through the day. The students didn’t just come to cook, they learned about the whole journey from field to fork and even enjoyed a bit of clay shooting – although, I am glad clay pigeon wasn’t on the menu!
I am already looking forward to next year’s competition and would like to make the trip so as to taste game on both sides of the North Sea.
If you’re passionate about food, fieldsports, or supporting future chefs, I highly recommend booking a seat at the table.
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