BASC has appointed renowned chef Jose Souto as its second food ambassador.
The role will see Jose promote the use of sustainably-sourced wild food to the wider public through articles, videos and cookery demonstrations.
Jose is chef lecturer at the Culinary Arts Westminster Kingsway College, London, and is author of the book ‘Venison: The Game Larder’. He also lists falconry and stalking among his hobbies.
Jose, a Master of the Craft Guild of Chefs, said: “I am honoured that BASC has asked me to become a food ambassador.
“The promotion of game and sustainable food is a fundamentally important subject which I have striven to embed into the teaching of our student chefs. Many of them will go on to set food trends and promote game and sustainable food in their own right.
“Sustainable food and its provenance has become increasingly important over the last few years. Chefs and the public want to know where their food comes from, how it was produced and if it is a sustainable commodity. Game has all these things.
“I want to work more closely with BASC to promote a most wonderful commodity which is natural, wild, sustainable and affordable so that more people will discover and enjoy it.”
BASC chairman Peter Glenser said: “Jose is a real champion of wild and sustainable food and we are delighted to have him on board to help promote both to our members.
“He is an exceptional chef and his latest book is packed full of the fabulous venison recipes he is best known for.”
Mike Robinson, owner of the Michelin-starred Harwood Arms in Fulham and the multi award-winning Pot Kiln, was named as BASC’s first food ambassador in September.
To celebrate his appointment, Jose has shared with us a recipe from his new book; “Feathers” The Game Larder, which is due for release in 2018, with photos by Steve Lee.
Click here for the full step by step guide for his mini three bird roast.