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, sponsored by Global Knives, also educates visitors on the provenance of food and sustainability with advice from chefs who shoot, fish, hunt and forage.
Global Knives
Designed and manufactured in Japan since 1985. Global Knives have the perfect combination of hard durable Chromova 18 steel, a unique design and an extremely sharp edge. Used by professional chefs and home cooks wanting the best kitchen tools, Global are an immensely popular brand known for their timeless design and priceless quality. Visitors can speak to the team and make a purchase on the Global Knives stand just outside the Kitchen Theatre.
MEET THE CHEFS THAT ATTENDED THE GAME FAIR 2025
RACHEL GREEN
Meet Rachel Green a game-meat master with a personality that’s as bold as her flavours. On stage she is a whirlwind of energy and humour, effortlessly whipping up game dishes leaving everyone hungry for more. Rachel’s infectious enthusiasm is contagious and before you know it the whole audience is hooked on the idea of trying something new and adventurous with game. With Rachel on the pots and pans the fun never stops and the flavours never disappoint. Rachel’s energy on encouraging and inspiring people to eat more game through great food and for many more reasons she was crowned this year’s Champion of Champions at the Eat Game Awards 2025.
CHRIS MARNEY
Game for Anything showcases some of the finest locally sourced game and ingredients in the South West. Chris wants to share his passion for cooking with this fabulous resource we have all around us in the Great British countryside.
Making Game more popular as a menu choice and to dispel those pre-conceptions about ‘strong’ or ‘gamey’ flavours. Cooking at a number of pop up events where Game has been the main event over the last few years, has given Chris the drive to push this further and he is just about to launch regular Game For Anything nights in the Cotswolds along with a cookery school.
CAPI AP BRYN
Cai ap Bryn is a celebrated chef and wild food specialist, renowned for his expertise in open-fire cooking and his passion for sustainable, field-to-fork cuisine. As the founder of Game & Flames, Cai has built a reputation for cooking game meats over open flames, creating bold, theatrical dishes that celebrate the richness of wild produce.
Winner in 2024 and 2025 of the Eat Game Awards ‘Best Influencer’, Cai is recognised for his commitment to promoting game meat and wild food as accessible, ethical, and delicious choices for modern dining. His signature style blends traditional techniques with contemporary flavours, captivating audiences at food festivals and culinary events across the UK.
Through his work, Cai continues to inspire a broader appreciation for wild and sustainable food, challenging perceptions and encouraging more people to explore the untapped potential of game cooking.
JOSE SOUTO
With a career spanning decades, Jose has contributed significantly to promoting sustainable and ethical food practices, making him a respected figure in the culinary world. Jose was born to Spanish parents, has worked as a chef for many years at the House of Commons and now is Senior Chef Lecturer in Culinary Art at London’s internationally renowned Westminster Capital City college. He is the author of two books,
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CURTIS PITTS
Curtis Pitts is a third-generation professional deer manager who founded Curtis Pitts Deer Services in 2016 whilst studying Land Management at university. What began as a small start-up has since grown into a respected business offering comprehensive deer management services, full-service game butchery and the national supply of sustainable wild venison to both retail and catering sectors.
Curtis’s deep-rooted passion for deer management was passed down through his grandfather and father. Today, he manages deer across parkland and wild estates in the south west, sourcing premium venison through vital conservation work that supports sustainable deer populations and enhances biodiversity. Equally committed to education, Curtis shares his expertise through specialist venison butchery courses at his state-of-the-art deer larder in Devon.
MERLIN GRIFFITHS
Merlin is a renowned bartender and mixologist best known for his role as the charming bartender on Channel 4’s First Dates.
Griffiths has almost 30years of experience in the hospitality industry. He co-owns the Priory Tavern in Kilburn, and has worked with various high-profile bars andrestaurants, too. His expertise in crafting cocktails and engaging with customers has made him a beloved figure on our TV screens. Griffiths alsoshares his knowledge through workshops and media appearances, contributing significantly to the modern cocktail culture.
CALLUM LESLIE
Callum was promoted to Executive Chef of The Black Swan and The Abbey Inn, both Tommy Banks restaurants, in February 2024. Callum hasbeen Head Chef of the Black Swan since 2021, where he has been instrumental in developing the guest experience, as well as evolving the menu and culinary focus. In the new role, Callum will oversee all of the work happening across the group’s farm and how the production and preservation drive the menus at both The Black Swan, a Michelin-starred, 4 AA Rosette restaurant with rooms, and The Abbey Inn, the 70-cover pub just down the road, launched in 2023.
MARC HUMM
Marc was awarded Best Game Chef at the Eat Game Awards in 2023. Hailing from the charming seaside town of Walton-on-the-Naze in Essex, he brings a deep-rooted respect for nature and seasonality to every dish Marc creates.
A keen forager and natural-born hunter-gatherer, his cooking is defined by wild ingredients, bold flavours, and a deep understanding of the British countryside. Marc began his culinary journey at Colchester Institute before honing his skills under the tutelage of culinary legends Marcus Wareing and Heston Blumenthal in London.
Now working as a freelance private dining chef and events specialist, Marc brings a refined, rustic style to intimate dinners, pop-ups, and bespoke culinary experiences across the UK.
EVA HUMPHRIES
Eva Humphries, a leading BANT registered nutritionist, promotes delicious food that’s inherently nutritious. She dismisses calorie counting andinstead encourages a thoughtful approach to eating well. Her science-backed perspective emphasises adding nourishing foods rather than labelingany as “bad.” Eva’s focus includes practical topics like improving sleep, effective hangover remedies and boosting energy levels. She runs asuccessful nutrition clinic aimed at helping individuals feel great through food. Eva’s insights are frequently quoted in esteemed publications suchas
MARK KEMPSON
A three-time winner of the Eat Game Awards with Best Restaurant 2021 and Best Chef 2024 & 2025, Mark is Chef Patron of Kitchen W8 in London and his exceptional cooking, along with his team, won the restaurant its first Michelin star in 2011, an accolade that it has retained each year since then. He is passionate about game meat and has tried his hand at several disciplines. Mark’s dedication to excellence and his ability to blend contemporary techniques with classic flavours have earned him a distinguished reputation in the culinary world.
Mark Lloyd
Mark Lloyd is the visionary behind “8 Plates”, an exclusive eight-course pop-up dining experience in Nottingham that has quickly gained a reputation for pushing the boundaries of British cuisine. With over 25 years of global expertise, Mark’s culinary journey spans nearly every corner of the hospitality world, from Michelin-starred kitchens to high-end hotel experiences. His approach to cooking is deeply rooted in sustainability, using wild, seasonal ingredients, and championing British produce wherever possible.
Growing up in the heart of rural Northumberland, Mark’s connection to food began at an early age. Fishing in local rivers, foraging for wild berries and mushrooms, and learning the age-old traditions of shooting—these experiences shaped his culinary philosophy and fostered a deep respect for nature’s bounty.
Mark’s illustrious career took flight in 2007 when he became the first Head Chef at River Cottage, where he opened the flagship Axminster canteen. He then made waves in the industry as the Executive Chef for the luxury German design brand, Miele. In 2012, Mark ventured across the Atlantic to compete in “Chef Race”, a Jamie Oliver production, further cementing his reputation on the international stage.
When the pandemic hit, Mark pivoted to new opportunities, working with a Seafood billionaire at his private hotel in Norway before heading to Stockholm to join the team at Brasserie Astoria, alongside three-Michelin-starred Chef Björn Frantzén.
Today, Mark also serves as the demonstration chef for Shark Ninja at prestigious public events and food festivals, captivating audiences with his culinary expertise.
ANDREJ UROSEVIC
A former corporate professional with a love and passion for fish and fishing. Andrej realised that most of his earnings were being put towards his pescatarian diet. From that moment he decided to move to Paris and become a Le Cordon Bleu Paris trained chef. His training led him to working at several Michelin-starred fish & seafood restaurants; “Le Divellec” and “Les Fables de la Fontaine” in Paris. Andrej finally ended up with a position at Germany’s foremost lobster establishment “Hummerstübchen” in his hometown of Düsseldorf. The next logical step was to open his own restaurant: “Andrej’s Oyster Bar & Restaurant” in Düsseldorf. After five magnificent years of owning and running his restaurant, Andrej took the opportunity to fulfil a life-long dream and move to London.
Shortly after settling into his new environment, Andrej was awarded the Master Fishmonger Standard Advanced Tier, whilst honing his filleting skills under the auspices of the master craftsmen at the famous “Fin & Flounder” fishmongers in London’s borough of Hackney. The icing on the cake to Urosevic’s piscine pursuit came in late 2023: following months of exhausting research Andrej became the UK’s first and, for now, only “Fishsommelier”.
In August 2022 Urosevic launched his social media channel @andrejcooksfish. Over the course of just over 2 years Andrej shot to global popularity gaining over 1 Million followers across all social platforms generating hundreds of millions of views on his purely fish related content. Andrej’s personality has captivated a global audience, following him on his journey to Cook Every Fish In The World. Andrej is arguably the world’s leading digital authority on seafood.
