Eat Wild

Louisa Clutterbuck
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Do you like to eat sustainable, foraged food? In this podcast we will talk to the people who are involved in all types of wild eating, cooking, foraging and hunting.

  1. 2025 Round Up & Farewell

    18.12.2025

    2025 Round Up & Farewell

    Louisa and Leon catch up on everything the Eat Wild team has been working on throughout 2025, reflecting on the year so far and what it’s brought. The episode also marks a bittersweet moment as Louisa says goodbye to the podcast and to Eat Wild.

    45 мин.
  2. Wild Venison in Stadiums

    10.11.2025

    Wild Venison in Stadiums

    In this episode of the Eat Wild Podcast, host Louisa Clutterbuck is joined by CEO Jon Davies and Sustainability Director Kevin Watson from Levy — a leading food & drink and experience specialist for major sports and entertainment venues across the UK, Ireland and Europe.  Together, they explore how Levy is bringing wild venison onto menus at venues and large-scale events, making sustainable, local British meat more accessible to thousands of people. Jon and Kevin share the journey of introducing British wild venison into mainstream event catering: from sourcing responsibly to training chefs, designing menus, and winning over diners who may be tasting venison for the first time. They discuss why venison is such a powerful ingredient — high in nutritional value, low in environmental impact, and an excellent example of ethical, wild-harvested food.

    43 мин.
  3. 2024 Round Up

    05.12.2024

    2024 Round Up

    Leon, Louisa and Sarah catch up to discuss the highlights of 2024. This will be the last episode for some time as Louisa is heading off on maternity leave, do share the podcast with family and friends so we can spread the work Eat Wild are doing to get more people eating wild meat.

    50 мин.
  4. The Impact of Pheasants

    29.10.2024

    The Impact of Pheasants

    In this episode we speak to Roger Draycott, Director of Advisory, Education & Gamebird Policy at the Game and Wildlife Conservation Trust about the positive impact that well managed shoots have on the environment and how the research carried out by the GWCT proves this.

    37 мин.
  5. Grouse and Moorlands

    27.09.2024

    Grouse and Moorlands

    In this month's episode we speak to Ross Ewing from Scottish Land and Estates about the work that is carried out on moorland and how grouse are integral to this/

    35 мин.
  6. Venison Bacon - Welsh Homestead Smokery

    28.08.2024

    Venison Bacon - Welsh Homestead Smokery

    In this month's episode we speak to Claire from Welshhomestead Smokery about how she creates such wonderful bacon and how she worked with Leon, our Culinary Director to create venison bacon. Learn more about Welshhomestead Smokery here - https://welshsmokery.co.uk/

    40 мин.
  7. Wild Meat & Fire Cookery

    24.07.2024

    Wild Meat & Fire Cookery

    Do you want to learn how to BBQ wild meat? Listen to this month's episode with Jacqueline Wise on how to get the best from cooking game on the BBQ.

    39 мин.
  8. Processors Perspective

    13.06.2024

    Processors Perspective

    This month we speak to Andy Gray from MC Kelly about the challenges facing game dealers. MC Kelly is based in Devon and has been established since 1956.

    36 мин.
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Do you like to eat sustainable, foraged food? In this podcast we will talk to the people who are involved in all types of wild eating, cooking, foraging and hunting.

Информация

  • Автор
    Louisa Clutterbuck
  • Годы выхода
    2023 - 2025
  • Выпуски
    21
  • Ограничения
    Без ненормативной лексики
  • Авторские права
    © 2026 Eat Wild
  • Сайт подкаста
    Eat Wild