Success Stories
We’re proud to partner with a diverse range of outstanding businesses and organisations, spanning large-scale catering providers, restaurant groups, and luxury retail brands.
Below, we’re delighted to share a selection of their success stories.
Partnership with NHS Foundation Trusts
Eat Wild has been privileged to work in partnership with a number of NHS Foundation Trusts to supply high-quality, locally sourced venison for use within hospital catering services.
Set up alongside Phil Shelley and Tim Radcliffe, we work with Trusts in Lancashire, Nottinghamshire, Somerset, Devon, and Exeter. Eat Wild has helped establish a sustainable supply chain that connects local estates with NHS kitchens, ensuring that patients, staff, and visitors benefit from nutritious, responsibly sourced British wild game.
Venison supplied through this partnership is sourced from carefully managed local estates and used to produce a range of wholesome, freshly prepared meals within hospital kitchens, including venison sausages and mash, venison spaghetti bolognese and keepers pie. These dishes provide a healthy, high-protein alternative to conventional meats while supporting local countryside management.
All meat is fully traceable and responsibly sourced, helping to reduce food miles while promoting the use of natural, free-range British produce within the public sector.
Since the start of the partnership, the relationship between Eat Wild and the participating NHS Trusts has continued to grow, with increasing demand for sustainably sourced venison and ongoing collaboration to expand its use across hospital menus.
Delaware North
Eat Wild is proud to be working in partnership with Delaware North at major sporting venues including, Arsenal FC, West Ham United FC, Derby County FC, Wembley Stadium and Sunderland AFC.
This collaboration has seen venison hotdogs introduced across both hospitality and retail environments, helping to make sustainable British game more visible and approachable for fans and consumers alike.
Alongside this, Delaware North have expanded their offering to include pheasant dishes, tailored specifically for private dining and hospitality settings.
Together, Eat Wild and Delaware North are helping to redefine how game is experienced across the UK, whether in stadiums, retail outlets, or elevated hospitality spaces.
Gary Foakes, Head of Culinary for Delaware North.
David Holder Formerly Head Chef of Culinary at The Emirates Stadium for Delaware North.
Compass Levy
Eat Wild has partnered with Compass Levy, building a strong and growing relationship centred on the use of sustainable, high-quality British game. This collaboration continues to scale, with Compass Levy committing to place 54 tonnes of venison on menus in 2026, a significant milestone in bringing sustainable red meat to mainstream hospitality.
Through this partnership, Eat Wild is helping drive meaningful change in the foodservice sector by making venison both accessible and appealing at scale.
Today, venison is already being served across some of the UK’s most iconic venues, including Tottenham Hotspur FC, Brentford FC, NEC Group venues, The Oval, Edgbaston Cricket Ground, Wimbledon, Aston Villa FC, The O2 Arena and Twickenham.
Menus are increasingly venison-focused, showcasing the versatility of the product across a range of formats, from comforting classics like pies and sausage rolls, to crowd-pleasing burgers and premium cuts such as venison loin. Together, Eat Wild and Compass Levy are redefining how sustainable meat is experienced at scale, delivering both environmental impact and exceptional taste.
Ministry of Defence
Eat Wild has been working in partnership with the Ministry of Defence, alongside Aramark Side-By-Side Defence Catering, to integrate sustainable British game into military dining across the UK.
This long-standing collaboration has seen the development of scalable, high-quality meals using a combination of pheasant and chicken, to deliver both consistency and sustainability. Today, this programme utilises around 6 tonnes of pheasant and chicken mix annually, served across multiple defence sites nationwide.
Menus have been carefully designed to provide variety, nutrition and familiarity, with dishes including pheasant and chicken wild mushroom pie, tacos, pheasant with black bean sauce and egg fried rice, and korma curry.
Through this partnership, Eat Wild is supporting the Ministry of Defence and Aramark Side-By-Side Defence Catering, in delivering nutritious, responsible meals, while championing British game at scale across the public sector.
Tops Day Nurseries
Eat Wild has been working in partnership with Tops Day Nurseries to bring sustainable, nutritious British game into early years settings across the South of England.
Now spanning 32 sites across Hampshire and Dorset, the partnership is delivering over 3,000 meals each month as part of nursery lunch menus. This demonstrates how responsibly sourced game can be successfully integrated into everyday meals for children.
Menus have been carefully developed to be both familiar and engaging for children. Dishes include a venison and blackberry pasty, spaghetti bolognese, venison enchiladas, black bean tacos, burgers, and a coronation pheasant wrap, introducing children to high-quality, natural proteins in formats they recognise and enjoy.
Through this collaboration, Eat Wild and Tops Nurseries are not only enhancing menu quality, but also helping to shape positive food habits from a young age.
Airline Lounges
Eat Wild has partnered with a leading international airline to introduce venison into its UK lounge offering, featuring a premium venison burger designed to deliver both quality and sustainability in a high-end travel environment.
The initiative has successfully showcased venison as a modern, versatile alternative to traditional red meats, aligning with growing demand from travellers for more responsible and nutritious dining options.
Following strong performance in the UK, the airline is now exploring opportunities to expand the concept across its international lounge network. A key focus of this rollout is maintaining a commitment to local sourcing, ensuring that venison is procured within each country wherever possible, supporting regional supply chains while reducing environmental impact.
Through this partnership, Eat Wild is helping to position venison on a global stage, demonstrating how sustainable British game can inspire locally sourced, environmentally conscious menus worldwide.
DukesHill
Eat Wild has proudly worked with DukesHill to bring premium British game to the luxury gifting market.
In both 2024 and 2025, the collaboration has seen a curated whole game selection featured within DukesHill’s luxury Christmas hampers, introducing customers to high-quality, sustainably sourced alternatives for festive dining. Signature centrepieces such as Venison Wellington and duck à l’orange have showcased the versatility and premium appeal of game.
Eat Wild and DukesHill are committed to building on this relationship, further expanding the presence of British game within premium hampers and seasonal ranges in the years ahead.
Youngs Pub Group
Eat Wild has been working with Young's Pub Group to bring sustainable British game to pub menus across the country.
Now spanning over 200 sites, the collaboration has successfully introduced venison into everyday dining. Dishes such as venison sausages and burgers have proven particularly popular, offering familiar formats that showcase the flavour and quality of game.
Venison, as one of the most sustainable red meats available, provides a lean, natural alternative that fits seamlessly within contemporary pub menus.
With a strong foundation established, this remains an ongoing relationship, with both partners committed to further growing the presence of British game across the Young’s profile and continuing to evolve menus in line with customer demand.
Drake & Morgan
Eat Wild is proud to be working in partnership with Drake & Morgan to bring sustainable British game to contemporary dining across London.
Spanning 21 sites across the capital, the collaboration has introduced pheasant into menus in approachable and flavour-led formats. Dishes such as pheasant sausages with white bean cassoulet and pheasant sausage rolls served with sweet chilli sauce highlight the versatility of game, blending classic comfort with modern twists.
By presenting game in familiar, accessible dishes, the partnership is helping to broaden its appeal to a wider audience.
This is an ongoing collaboration, with Eat Wild and Drake & Morgan continuing to explore new ways to showcase British game across their London portfolio—building on a strong foundation of quality, sustainability and innovation.