 A full day Game Awareness workshop with foodservice company Sodexo saw chefs learn how to cook with British wild game. In an effort to demonstrate the benefits of putting game on the menu, Lee Maycock from the Craft Guild of Chefs informed the chefs how to identify game, what to look for in quality, discussed local sourcing & provenance, and flagged up the nutritional benefits of eating game. The chefs then got into teams to prepare their own dishes using ingredients which complemented the delicious underutilised meat.
Click here to watch a short film by David Mulcahy, Craft and Food Development Director of Sodexo, on their Game Awareness workshop, sponsored by Game-to-Eat |
