top of page
Recipes
BEHIND THE APRON: CULINARY CONVERSATIONS – CONNOR WILSON, HEAD CHEF AT THE KIRKSTYLE INN & SPORTSMAN’ REST SLAGGYFORD
Connor Wilson, Head Chef at The Kirkstyle Inn and Sportsman’ Rest
NEW PRODUCT DEVELOPMENT PUTS WILD MEAT AT THE FOREFRONT OF FOOD TRENDS
Bespoke food solutions business, Pivotal Foods, is leading the way forward in food trends.
WILD MEAT SERVED FOR FIRST TIME EVER AT STADIUMS
Eat Wild collaborates with Delaware North to deliver sustainable, nutritious food to the hospitality boxes at both London Stadium and Emirates Stadium, serving wild meat at the stadiums for the first time.
SUSTAINABLE, NUTRITIOUS, AND DELICIOUS: SCHOOLS MAKE THE MOVE TO A WILD MEAT MENU
Wild meat, including venison and feathered game which has been reared and released to top welfare standards in the British countryside, has been introduced to a collective of schools.
bottom of page