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Thursday, 6th November marked an inspiring day of education, skill, and creativity as students took part in the Craft Guild of Chefs Eat Wild Competition

54 Tonnes of Beef Burgers Being Swapped for Wild Venison – Eat Wild Delighted to Support Levy with the Switch to Wild Venison

Celebrating the Flavours of the Wild: Kitchen W8’s Game Menu in Support of Eat Wild

Packed with Protein All three types of venison studied were rich in protein, making them excellent for supporting muscle health, energy, and recovery. Unlike some farmed meats, venison is naturally lean, giving you the benefits of protein without excess fat.

Eat Wild Partners with Grosvenor Pubs and Inns to Bring Game to Menus This Autumn and Winter

Understanding Consumer attitudes towards game meat in Croatia.

The Why Moorland Matters event was hosted by Tarquin Millington-Drake from Conservation Communication. Louisa Clutterbuck, Eat Wild CEO visited two years ago, and realised what a valuable learning experience it could be for so many people and not just people in the food industry. A year later, Leon, our Culinary Director, followed in Louisa’s footsteps and attended an event and from that, a plan was hatched.

Eat Wild and the Craft Guild of Chefs are delighted to announce the winner of their first Competition, which concluded last week during Great British Game Week 2024. This pioneering event led by culinary visionaries highlights the role of game meat in supporting biodiversity and encouraging young chefs to embrace sustainable British ingredients.

Great British Game Week was an exciting opportunity to highlight the value of British game, and Queen’s College in Taunton took full advantage of the week to educate students about sustainable food and the field-to-fork journey.