Oct 25, 2011

Catering and Hospitality students at Nelson and Colne College Sixth Form were able to take part in a special presentation with a representative from ‘Game-to-eat’, a national initiative that promotes the use of local game as a high quality product.


With seasonality and sustainability big news in the catering industry today, Nelson and Colne College’s outstanding Catering and Hospitality department were pleased to welcome Lee Mycock from Game-to-Eat to the campus.

Lee Mycock attended the College to demonstrate butchery skills to budding chefs. He also spent time in the kitchens, helping the students to cook a range of tasty dishes made from a variety of game including Pheasant, Woodcock, Rabbit and Woodpigeon. The event was excellent for demonstrating to students the wide variety and versatility of British Game, much of which is widely available in rural East Lancashire. It also opened their eyes to a whole range of meat products offered as an alternative to the usual chicken, beef, lamb and pork cuts and highlighted game as an excellent alterative due to its nutritional advantages and cost effectiveness.

Game-to-Eat is a national initiative aimed at promoting British Game to the general public, as a healthy, tasty and nutritious alternative to the usual meat products. Founded in 2000, the campaign has steadily improved the publics’ perception of using wild Game to the point, that a wide range of dishes are seen in the menus of restaurants across Britain. East Lancashire is especially gifted with excellent game and the College’s restaurant and bistro Farringtons is keen to promote the use of such excellent meat to its growing customer base.

Catering and Hospitality tutor at Nelson and Colne College, Tony Fallon said, “Game in East Lancashire is amongst the best in the British Isles, with the local estates offering everything from Sikh and Red Deer to Pheasants, Woodpigeon and Rabbit. The College is keen to embrace the ethos of sustainability and the use of local produce and therefore we were thrilled to be able to demonstrate to our students the real advantages of using Game meat as an alternative to the more usual meats. Not only is Game lower in fat than other meats, but it is also ethically produced; you can’t get much more free-range! – And delicious! We are proud that our students go on to work with some of the best chefs in the country, and the top local restaurants, who also champion the use of local wild meat and therefore this opportunity will enhance our students knowledge of the industry, making them outstanding future catering stars!”