Here you can see some of Britain’s top game chefs in action giving live cookery demonstrations.
It’s a place where cooking secrets will be shared and you’ll learn some new skills.
All the chefs are champions of game and wild, sustainable produce. You’ll be inspired with new recipes and ideas.
The BASC Wild Food Theatre also educates visitors on the provenance of food and sustainability with advice from chefs who shoot, fish, hunt and forage.
Friday
| 10.00 | Mark Lloyd | Koji cured venison haunch tartare, potato crisps |
|---|---|---|
| 10.40 | Suki Pantel | “Jungli Maas”, Rajasthani venison curry served with kachumber salad and lemon rice |
| 11.20 | Curtis Pitts | Venison butchery and making the most of your carcass |
| 12.20 | Cyrus Todiwala | Sheek kavaabs with coddling egg |
| 13.00 | Mark Lloyd | Smoked pigeon, beetroot, plum and apple salad, garden weeds |
| 13.40 | Suki Pantel | “Jungli Maas”, Rajasthani venison curry served with kachumber salad and lemon rice |
| 14.20 | Cyrus Todiwala TV celebrity Chef | Sheek Kavaabs with coddling egg |
| 15.00 | Merlin Griffiths celebrity barman | Cocktail Hour |
| 15.40 | Eva Humphries Nutritionist | Protein packed pheasant skewers |
| 16.20 | Weber BBQ | Game on the BBQ |
Saturday
| 10.00 | Jose Souto | Breaking down of a roe saddle and pan roasted saddle with a redcurrant, chocolate sauce and buttery mash |
|---|---|---|
| 10.40 | JB Gill TV presenter and pop star with Denise Tolleyfield | Family favourite venison lasagne |
| 11.20 | Mark Kempson Kitchen W8 London | Ravioli of partridge, Scottish girolles, shallots and tarragon |
| 12.00 | JB Gill TV presenter and pop star with Denise Tolleyfield | Family venison meatballs |
| 12.40 | Rachel Green | Airfryer teriyaki partridge and piri piri pheasant with macho peas |
| 13.20 | Curtis Pitts (Curtis Pitts Deer Services, Tim Hanks, Hanks Meat and Game and Jose Souto | Break down of a muntjac carcass and different ways to butcher |
| 14.00 | Callum Leslie The Black Swan Oldstead | Pan fried venison flank with sungold tomatoes |
| 14.20 | Mark Kempson Kitchen W8 London | Ravioli of partridge, Scottish girolles, shallots and tarragon |
| 15.20 | Merlin Griffiths | Cocktail hour |
| 16.00 | Rachel Green | Venison sausages, blue cheese & spring onion colcannon and venison sausage & potato pizza with mozzarella & thyme |
Sunday
| 10.00 | Jose Souto and JB Gill | Venison stroganoff |
|---|---|---|
| 10.40 | Dick and Angel | Wild boar french style |
| 11.20 | Hywell Griffiths The Beach House Oxwich | Crispy fried partridge with greek yoghurt, coleslaw, coriander and mint |
| 12.00 | Jose Souto and JB Gill | Wild boar skinning and butchery demonstration |
| 13.00 | Rachel Green | Warm pigeon, wild mushroom and thyme bruschetta and pheasant and partridge harissa kebabs |
| 13.40 | Whisky tasting with Whisky 1901 | Tasting session |
| 14.20 | Rachel Green | Roasted venison loin, chimichurri and venison keema with peas |
| 15.00 | Hywell Griffiths The Beach House Oxwich | Venison steak, chips and pepper sauce |
