I look forward to what 2023 holds for wild, sustainable game meat. I’ve seen venison stews served by the NHS, Kentucky fried partridge legs at Le Bab and pheasant sausage rolls on the menu at Drake & Morgan. These are big companies flying the flag for game meat, which got me thinking. What more can I do in 2023 to move the dial? Simple: keep producing recipes that are easy to follow and bring people from all walks of life into eating more game, and educate the public on the importance of an assurance chain in the game meat sector.
When I got a call from Stuart Eborall of Warwickshire Wild Game, asking if I would like to head