Cheshire venison is Grand National hot pick
19 March 2025
Horse racing fans flock to Aintree for the Grand National and, for the ultimate entertainment, they’ll be dining in Paul Askew’s restaurant there, The Art
Cai Ap Bryn shows how to create a mouth-watering venison burger, with a little help from Weschenfelder kit
Until 31 December 2022, Fieldsports Channel viewers get a 10% discount on the No 12 TreSpade El Eco Mincer, the Spikomat burger press, option of 4in or 5in and all burger mixes. Use the code FSC10 at checkout.
For Cai Ap Bryn, go to GameAndFlames.com
Horse racing fans flock to Aintree for the Grand National and, for the ultimate entertainment, they’ll be dining in Paul Askew’s restaurant there, The Art
www.youtube.com/watch?v=fy22FBc3SzY Award-winning game chef Cai Ap Bryn is flighting geese with his friend Alex on a splash near the Sussex coast. They set up in
Essex butcher and Fieldsports member Jon Wright is on a mission to educate the public about the benefits of eating venison. He is running a
Chef José Souto knows how to present game. He can take a roebuck and make it look as appetising as any cut of meat gracing
David has bought a plucking machine to help him prepare chickens for the table. Cai Ap Bryn wants to try it out on pigeons, so
Stalker John Prince is setting up a massive game meat processing plant just off the M4 motorway. It’s called Oakland Park, it opens in August