Eat Game Eat Game

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.

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.