TOG_new2As 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.


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