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Top chefs get an introduction to shooting and game from BASC
A group of chefs recently enjoyed an experience combining game butchery and cooking with clay shooting, at an event hosted by BASC.
The chefs who attended the day were all members of the League of Club Chefs – head chefs from private members’ clubs, livery halls and inns. The event was held at Holland & Holland Shooting Ground on the outskirts of London, incorporating educational sessions and hands-on experiences throughout the day.
BASC regional officers Reece Dunn and David West provided an introduction to the day, explaining the importance of sustainable shooting. The chefs, many of whom had little experience of shooting or game meat, were briefed on shooting’s role in conservation and its importance to biodiversity.
Afterwards, the attendees were given a deer carcass skinning and butchery masterclass by fellow chef Joshua Hunter. Joshua provided a skilled exhibition of how to process a deer carcass into a variety of cuts suitable for the kitchen. The informative and hands-on demonstration also looked at how how to maximise flavour while respecting the meat as an ingredient.
After a venison burger lunch, the session shifted to the clay pigeon shooting ground. The participants, many of whom were completely new to shooting, received instructed on shooting technique and safety. The chefs tried their hand at the clays, guided by experienced instructors.
Michael Dutnall, head chef at White’s, said: “The League of Club Chefs were treated to an inspirational event at Holland & Holland. They had an insightful day, covering the importance of conservation and the role BASC plays in the wider community.”
“The interactive venison butchery demo was first class, full of great techniques for our chefs to take away with them. A fantastic day all round, finished off with the best venison burger the chefs had ever had, and a safe way to enjoy clay pigeon shooting with expert instructors.”
The chefs not only had the chance to expand their culinary knowledge and skills but also gained a deeper understanding of the broader environmental and conservation efforts intrinsically linked with shooting. Many of the chefs expressed an appreciation for the sustainable sourcing of game meat and went away brimming with ideas of how could incorporate more game into their cooking.
Educational events such as this are a key part of the work undertaken by BASC teams around the country. If you’d like to get in touch with your local BASC team, you’ll find details of how to do so here.
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