A Peruvian street-food inspired venison canapé was the winning dish at the final of this year’s BASC and Highland Game Colleges’ Cookery Competition.
Inspiring the next generation of game chefs
BASC’s annual colleges tour to educate the next generation of chefs about game preparation and cookery is well underway.
Since the academic year began in September, our team have visited 14 different venues to teach the chefs of tomorrow about the field-to-fork journey of game meat.
In total, more than 30 colleges will be visited by the start of Spring 2023. This year’s tour has seen BASC’s team head to catering colleges in Northern Ireland for the first time, too.
Annette Woolcock, BASC’s head of wild food, said: “Working with catering colleges gives us a wonderful opportunity to showcase the sustainability benefits of game meat, its versatility, health benefits and amazing flavours.
“By working with our regional teams, we take the students on a journey from field-to-fork, taking in the sourcing, butchery, preparation and cookery steps along the way. The students are given a chance to create their own recipes using game meat at the end of each session and have come up with some truly innovative and delicious dishes.
“We are extremely proud to be able to help the chefs of tomorrow take something special with them into their future.”
The college visit series culminates in a student cookery competition with the winner cooking for 250 guests at the Eat Game Awards. Last year’s top student chef was Kia Vincent from Fareham College in Hampshire.
For information on how to get involved with our college visits, email email@example.com.