Eat Wild

13/03/2026

Eat Wild Support Aboyne Academy's Wild Cook 'Masterchef' competition.

We are proud to have supported Aboyne Academy's new project, initiated by Aberdeenshire Cllr Geva Blackett, Hal Salvesen of Findrack Estate and chef Sanjay Bhattacharya.

Dylan Williams of Eat Wild was fortunate to visit to see what was being achieved and learn more about the competition. Under the gaze of local professional chefs, pupils aged 14 and 15 are enjoying sessions creating delicious dishes. Using local venison, pupils develop their knowledge of healthy food sources on the Deeside doorstep.

At the end of each session, pupils are given a set of ingredients to take home to recreate the dish for their own family and spread awareness about cooking with wild meat.

Scottish Eat Wild Ambassador Sanjay explains a little more about this initiative.

Many thanks to Aboyne Academy Headteacher, Michael Foy, and Catherine Cormack Business & Community Support Officer for their support and hospitality.

We think the pupils of Aboyne Academy look very smart in their Eat Wild branded aprons, and we can't wait to see who the winning pair will be. The Final will be judged at the end of the month.

11/03/2026

This week Eat Wild were proud to take part in the Annual Game Conference, hosted by Holland & Holland and The Game & Wildlife Conservation Trust at Holland & Holland Shooting Grounds.

Organised and chaired by Dylan Williams, the panel was made up of our Chairman Alan Beynon and Culinary Director Leon Challis-Davies, who were joined by Tristan Kirk of Lincolnshire Game and Stewart McIntyre from Loyton Sporting (and Eat Wild Board member).

Entitled 'The Game Cart Is Full & So Is The Chiller', conversation centered around thanks to the industry thus far and of how we can work together moving forwards, with issues such as best practice, non-toxic shot and how we can ensure as much game as possible goes into the food chain going forwards all discussed.

Everyone was happy to see caterers and large supermarkets embracing and purchasing wild meat, with many shoots and agents in attendance united in pledging to embrace the levy next season.

Guests enjoyed delicious venison pie, mash and seasonal greens, courtesy of Head Chef Josh Hunter and his talented team, and it was great to see the shooting industry positively pulling together.

To quote Tarquin Millington-Drake, 'In has come constructive dialogue and a can- do approach'.

11/01/2026

Keen to learn a new skill after the new year?

Book your space now in our ‘pluck and prepare’ event!

📍Strathmore Rugby Club
📆 25th January 2025
⏰ 2pm-4pm

💥 Link via eventbrite:
https://www.eventbrite.co.uk/e/pluck-prepare-tickets-1978437378457?utm_experiment=test_share_listing&aff=ebdsshios

30/12/2025

It has been an honour to be able to create content for this channel for the last few years. Thank you to all our followers, to everyone who tags us in inspiring recipes and all those who support the future of wild meat. Please keep tagging us, sharing brilliant recipes and following Eat Wild.

Best wishes,

Louisa

24/12/2025

Merry Merry Christmas to all our followers, friends and supporters from all the gang at Eat Wild. XX

21/12/2025

18/12/2025

This month Louisa and Leon look back on everything the Eat Wild team has been up to in 2025 — the projects, the progress, and the moments behind the scenes. Plus, it’s a bittersweet episode as Louisa says goodbye to the podcast and to Eat Wild. Don’t miss this special send-off episode 🎙️✨

11/12/2025

🎄CHRISTMAS PRESENTS🎄
If you are in need of some last minute Christmas inspiration then why not get one of these:
⭐️ upcycled cartridges full of wildflower seed
⭐️ T-shirts Christmas themed
⭐️ wild game guide
⭐️ x cap
⭐️ book Living with the Greys
⭐️ new book The Great British Game Guide

11/12/2025

10/12/2025

Our Scottish ambassador served up a storm at the weekend with educating parents and children alike on the benefits of eating pheasant with these delicious gluten free pheasant goujons.