The benefits of controlled heather burning
There are several clear winners as a result of controlled heather burning, a traditional land management practice used on moorland and upland areas, Alex Farrell explains.
Educating the next generation
BASC will be providing dozens of colleges across the UK with wild game butchery and cooking demonstrations as part of the ongoing engagement initiative to educate the next generation of chefs.
The first event of this term will take place at Stoke-on-Trent College this week, as part of Great British Game Week. In total, more than 30 colleges will be visited by the start of Spring 2023, with college visits taking place in Northern Ireland for the first time.
The college visit series will culminate in a student cookery competition with the winner cooking for guests at the Eat Game Awards. Last year’s winner was Kia Vincent from Fareham College in Hampshire.
The visits are run by BASC’s wild food officer Matt Gisby alongside BASC’s team of regional officers.
Matt Gisby said: “The college visits continue to grow in popularity. The students are always keen to learn about game butchery and cookery and it is a great way to educate the next generation of chefs.
“This year will see even further engagement with three colleges in Northern Ireland taking part.”
Stephen Heaton, section lead for hospitality and catering at Stoke-on-Trent College, said: “This will be our second visit by BASC. Last year’s students thoroughly enjoyed the whole experience.”
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