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Catering students at a South Wales college learnt about working with game from field to fork at a recent BASC introductory day.
The full-day session at Bridgend College centred around sustainable, locally sourced game meat and its role in modern catering. It was part of BASC’s ongoing commitment to education and outreach, aimed at helping young people understand food provenance and the environmental importance of responsible game management.
BASC head of outreach and education, Curtis Mossop, supported by Ged Hunston and Beccy Hughes from the BASC Wales team, led the session. They provided Level 2 catering students with a blend of theory and practical experience that aligned closely with their curriculum.
The students were introduced to game species including pheasant, partridge, deer and wild boar. Curtis led discussions on sustainable game management, highlighting its benefits for habitat conservation, biodiversity and maintaining balanced ecosystems.
The students discussed the different shooting seasons and why seasonal harvesting is vital for sustainability and food quality. The session also explored the journey from field to fork, covering best practice in handling and storing game meat. Emphasis was placed on the nutritional benefits of game as a lean, high-protein alternative to conventional meats.
An amazing practical experience
A key highlight was the butchery demonstration, where students were introduced to gralloching and cutting up a deer carcass. Learning about the primary cuts and their uses in catering was highly relevant to their course studies. Next came a demonstration on plucking, preparing and breaking down a pheasant. Afterwards the they were given the opportunity to handle the birds themselves.
The practical element continued in the kitchen where the students worked to prepare dishes. Using pheasant as the main ingredient, they followed recipes and sourced ingredients to create their meals.
A judging panel of chefs from BASC and the college provided constructive feedback on flavour, presentation and technique. The standard of cooking impressed the panel, with creativity and confidence evident throughout.
The winning dish was a standout pheasant tikka kebab accompanied by a homemade bread wrap, earning the young chef with a BASC goody bag.
Students described the session as “amazing”, “a good experience” and “intriguing”. It was a fitting reflection on the success of a day that combined sustainability, education and practical catering skills.
Find out more about BASC’s outreach and education work here.
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