‘TASTE OF GAME’ EVENING
The Nidderdale Moorland Group (NMG) has been stepping up efforts to showcase the sustainability of wild game meat ahead of Great British Game Week, which takes place across the country from November 25th to December 1st.
Highlighting the credentials of game meat from field to fork, the Nidderdale Moorland Group hosted a ‘Taste of Game’ evening on Thursday 14th November at The Bay Horse, Masham, in the heart of the Yorkshire Dales. The Bay Horse prides itself on serving locally sourced game throughout the season.
Gamekeepers from sporting estates across the Nidderdale Moorland Group were on hand discussing the ‘field to fork’ credentials of game and offered tasting samples of grouse, venison, pheasant, partridge, rabbit, duck and woodpigeon for those who were keen to try wild food at its best.
Game is a lean, nutritious, seasonal and versatile food and all of the locally sourced produce on the night was very kindly donated by Ox Close Fine Foods who were supporting the event.
Ox Close Fine Foods is a family run oak smoker and game processing business which was established over 30 years ago by father and son team, Nigel and Nick Lister. The business produces a large range of game produce for wholesalers, butchers, restaurants as well as direct to the consumer via farmers markets around the Yorkshire region.
Nick Lister, operations manager at Ox Close Fine Foods, said: “We are proud of producing high quality game meat and it is heartening to know that it is really growing in popularity. Having built up a regular presence at many of the farmers markets around the region, we often get asked for advice on how to cook game. Customers are keen to use something which has such a low carbon footprint as well as being a healthy option but often lack the confidence or knowledge to know where to start.
“Supporting the efforts of the Nidderdale Moorland Group in helping to educate the public about the healthy and tasty credentials of game has been fantastic as it allows us all to spread the word about the availability and sustainability of game meat beyond the traditional markets.”
Tracey Johnson, coordinator of the Nidderdale Moorland Group, said: “It is important to introduce the wider public to wild game meat and all the benefits that it brings, as well as educating local businesses on the availability of fresh sustainable game meat. People’s taste buds and attitudes to sustainably sourced food are changing and are now readily choosing to eat produce with provenance.
“We have been working closely with our member estates supplying fresh game produce to local outlets across the Yorkshire Dales and beyond, including The Bay Horse. Chef Maia Giacomelli is passionate about showcasing the best fresh and seasonal produce found in the Yorkshire Dales and we were delighted that she cooked up delicious tasting dishes of grouse, venison, pheasant, partridge, rabbit, duck and woodpigeon for all to sample on the night. Our Taste of Game evening was a great success and we will certainly be making it an annual event.”
