FIELD 2THE winning students have been unveiled for Scotland’s Natural Larder ‘Field to Fork’ competition.

Catering and gamekeeping teams from three colleges worked together to produce a game dish. A cook-off was then staged at each college – SRUC Elmwood Campus, Borders College and North Highland College UHI – with the winning teams invited to a Celebration of Game dinner held during the recent Great British Game Week.

Overall winners Lee Hall and Adam Hunt, from SRUC Elmwood Campus, then celebrated their triumph by serving guests their dish of oven-ready partridge.

Broadcaster Mark Stephen spoke at the awarLibraryds event and said: “Wild foods tend to be healthier, so schemes such as this should be applauded for breaking down the fear associated with fur or feathers. This year’s winning entry was not only delicious, it was brilliantly simple. I look forward to seeing and tasting more from this event next year.”

‘Field to Fork’ is being held between 2015 (The Year of Food and Drink) and 2018 (The Year of Young People).

As part of the competition, gamekeeping students learn basic food hygiene and preparation skills while catering students learn about wildlife management and the journey of game.

BASC’s Donald Muir said: “Game meat is healthy, sustainable and delicious. We are delighted to work with the colleges to promote game meat and to communicate the accompanying wildlife management messages.”

Scotland’s Natural Larder is a collaboration between BASC and Scottish Natural Heritage aimed at reconnecting people with food that has been harvested or hunted.

Great British Game Week ran from November 22 to 29, 2015, and was a joint initiative between BASC’s Taste of Game and the Countryside Alliance’s Game to Eat.

Garry Doolan

Garry Doolan is BASC’s deputy director of communications and public affairs. He has more than 20 years experience of journalism and the media. He joined the organisation in 2016 and is a keen shooter and beater, with his springer spaniel Quincy.

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