On the 8th of October, GWCT NE committee hosted a taste of game 3 course meal at Coleg Iâl restaurant in Wrexham. The evening consisted of delicious game food creating a perfect balance of cuisine and conservation. The 3-course meal showcased how sustainably sourced wild meat can deliver tender and mouth-watering meals whilst being part of a wider conservation story.
The evening began at 6 p.m., when guests arrived at the beautifully decorated venue. Complimentary drinks were served to attendees, including committee members and members of the shooting community.
The students at Coleg Iâl restaurant were working hard in the kitchen, preparing 3 courses with each dish celebrating the unique taste of game meat and the diverse meals it can provide. the starter consisted of a game terrine with a plum chutney and toasted sourdough, the main was a slow-braised venison shepherd’s pie with a root vegetable mash, a side of roast carrots and crispy kale. For dessert, the talented students made a dark chocolate Crémeux, salted caramel and Rosemary shortbread.
After the meal, the Trusts director, Lee Oliver and the agriculture and conservation officer, Logan Crimp gave a speech explaining the vital work that GWCT does across Wales to restore biodiversity, highlighting how managing wild populations can create healthier habitats and thriving wildlife. Lee demonstrated how game management can support habitat restoration, biodiversity and ecosystems within the countryside. Logan and Lee also explained the projects that GWCT Cymru are currently working on, such as the Land of the Curlew and the Anglesey Farmland Biodiversity Project.
We then began the raffle, where attendees could win prizes from gin to books about nature and farming. The raffle helped fundraise £670 for the Trust. We would like to thank the students at Coleg Iâl restaurant for preparing such delicious food with skill, the committee members for Northeast Wales for organising the event and everyone that attended.