Episoder
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On this episode Tom talks to a true master of the wilderness and the culinary arts.
Joining us is none other than the renowned hunter chef, Cai Ap Bryn.
With a passion for the great outdoors and a deep reverence for the ingredients it provides, Cai is not just a chef, but a storyteller whose tales are woven through the flavours of his dishes.
From the rugged hills of Wales to the dense forests of Scandinavia, Cai's adventures have taken him far and wide, hunting, foraging, and cooking up feasts fit for kings under the open sky.
We'll delve into Cai's world, learning the secrets of his craft, discovering forgotten recipes, and uncovering the wisdom that comes from living in harmony with nature. -
Tom ventures to London for this year's Eat Game awards.
The evening marks the culmination of a national search to find businesses and individuals championing the use of British wild game.
We hear from TV presenter Adam Henson and all the winners from this year's ceremony. -
Manglende episoder?
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Tom's guest for this episode is leading chef and industry veteran of 20 years, Mark Lloyd.
Renowned for his British wild food knowledge and true farm to fork ethos, Mark honed his skills in top establishments both in the UK and Europe. These skills saw him head up the first River Cottage Canteen.
Often labelled as the 'food waste warrior', Mark has a passion for shooting, fishing and foraging, attributes that have taken him all around the world. -
On this episode of the Eat Game podcast, Tom speaks to Simon Wood, patron and owner of WOOD Manchester, one of the city's finest dining establishments.
He started cooking when he could ‘reach the top of an oven’. His passion began when, at eight years old, he won a competition to be anything for a day and he chose to be a chef. Thirty years later Simon was crowned Master Chef champion and from there he’s gone from strength to strength. -
This week Tom talks to Eva Humphries, one of the UK's leading BANT registered nutritionists, known to many as the Wholefood Warrior.
We explore her realistic approach to healthy eating and the philosophy that smart nutrition is about adding in nutrients, instead of avoiding everything bad. -
In this episode, we hear all about Beach House restaurant in Oxwich, Wales with head chef Hywel Griffith.
Launched in 2016, it only took a year for Beach House to be named AA Restaurant of the Year in Wales, and became only the sixth restaurant in Wales to receive a Michelin star. -
To kick start our brand-new series of chef interviews, Tom speaks to Callum Leslie, head chef at Michelin-starred Yorkshire-based restaurant The Black Swan.
A venue famous for it's commitment to self-sufficiency as well as being labelled 'the best restaurant in the world' courtesy of TripAdvisor! -
The Eat Game podcast is back with another series of fascinating chef interviews.
Ahead of our first guest next week, Tom explores the all new BQWV Standard with David Hooton from the Forestry Commission. These new guidelines aim to increase the traceability of British Wild Venison (in England, Wales and Northern Ireland) and ensure that a set of standards are met throughout the supply chain.
At the end of the show we look ahead our exciting lineup of guests. -
In this episode Tom ventures to the Eat Game Awards ceremony to celebrate and hear from the champions of wild game across the UK.
Tom talks to rural TV presenter Adam Henson, YouTube star Scott Rea and chef Lionel Strub, plus many more. -
In the final episode of our Chef mini-series, Tom speaks to Mark Kempson.
Mark is head chef at Kitchen W8 in Kensington, a celebrated restaurant that produces seasonal, simple, approachable dishes where ‘game’ is at the heart of everything they do.
Mark has been at the helm of Kitchen W8 for over 10 years, winning a Michelin-star in 2011, an accolade he has retained each year since.
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In the 5th episode of our Chef mini-series, Tom speaks to Steven and Ami Ellis.
Steven’s talents were developed working in well-known restaurants such as Jamie Oliver’s Fifteen and the three Michelin-star, Restaurant Gordon Ramsay in London. Steven uses locally sourced English produce to create and deliver sophisticated yet familiar dishes.
As head pastry chef, Steven’s wife Ami plays an integral part to the success of The Bailiwick Free House, a charming pub just a stone’s throw from Windsor Great Park.
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Tom talks to Rachel Green, Chef, author, TV presenter, demonstrator and food campaigner.
Rachel has made a name for herself as a passionate ambassador of British produce. Coming from 14 generations of Lincolnshire farmers, her message is that “food doesn’t have to be complicated to be great. All you need are the best, locally sourced ingredients you can afford and to treat them with respect”.
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The third instalment of our Chef mini-series sees Tom in conversation with Tim Maddams.
During his time as head chef at River Cottage, Tim pioneered ethical, local, seasonal produce and became a key spokesperson in the arena of responsibly-sourced food.
Tim spent much of his childhood on the family farm in Wiltshire, gleaning a close understanding of farming and fostering a love of the great British countryside.
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Tom speaks to Michelin-star Chef and owner of Purnell's Restaurant in Birmingham, Glynn Purnell.
Glynn has become a household name after taking part in the Great British Menu, winning twice and then later appearing as a mentor. He has previously featured on The Great British Food Revival and The Secret Chef, among other television programmes. He can regularly be seen on Saturday Kitchen as a host and guest chef.
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In the first of our Chef mini-series, Tom speaks to Tony Singh MBE, one of the UK’s best-loved celebrity chefs, renowned for his lively personality and skill in designing quirky and delicious dishes.
A fourth-generation Scottish Sikh, Tony was born and raised in Leith, Edinburgh and learned at his mother’s knee the cookery skills which would see him create the unique fusion of Scottish and Asian flavours for which he is so well known. -
Ethically, how do we ensure all game is used? How can we prevent waste to make the most out of our quarry?
Tom talks to Tim Woodward, CEO of The Country Food Trust, on how he uses game meat to produce meals for people in poverty.
To finish, we welcome back our very own Chef Matt Gisby with his festive recipe of the month - Roasted Christmas birds, mustard fruits, pancetta and porcini stuffing - Recipe and ingredients here: https://eatgame.co.uk/roasted-christmas-birds-mustard-fruits-pancetta-and-porcini-stuffing/
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Tom talks to Adele Jones, Deputy CEO of the Sustainable Food Trust, about the role game meat can play in an environmentally friendly diet.
Adele explains how we can go about changing the public’s perception of meat and the importance of the Global Farm Metric.
Plus, our very own chef Matt Gisby talks us through a pot roast partridge - recipe and ingredients here: https://eatgame.co.uk/pot-roast-partridge/ -
A brand-new podcast aiming to educate, inspire and promote the benefits of sustainable, delicious game meat.
Eat Game champions game as food, whilst working to raise the profile of British game produce, reaching out to new audiences.
Each month we will bring you a fascinating conversation from a range of different guests...including chefs, game meat suppliers, retailers, industry specialists and many more. Plus a 'game recipe of the month' from chef Matt Gisby.Visit us at https://eatgame.co.uk/
