Forget sausages and burgers and try something different with your venison mince. Game cook Cai ap Bryn from Game & Flames has been given a kebab mix to add to his fallow venison and pork mince to create a dozen kebabs. And to make professional looking kofta or shish kebabs he is using a magic kebab maker thanks to catering supply company Weschenfelder, perfect for children to enjoy some hands-on fun in the kitchen.
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 School, where star-of-the-menu is local
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 the dark, to be 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 taster evening at his high
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 2024, and it could revolutionise