Great British Game Week was an exciting opportunity to highlight the value of British game, and Queen’s College in Taunton took full advantage of the week to educate students about sustainable food and the field-to-fork journey.
Hands-On Learning in the Kitchen
Students of all ages participated in cooking activities, from creating Red Wine Venison Ragu with fresh, homemade tagliatelle to preparing Savoury Choux Pheasant Gougères Pie with a rich Mornay sauce. The younger students got involved too, with Year 6 pupils learning to pluck pheasants and making their own Pheasant Nuggets—a fun and educational introduction to food preparation.
Game-Inspired School Dining
The school dining hall transformed into a celebration of British game. Students and staff enjoyed a special menu featuring:
- Venison Tartare with Herb Hollandaise
- Partridge with Blue Cheese Stuffed Potato
- Pheasant with Lemon and Pepper Salsa Verde on Garlic Focaccia
Braces of pheasants adorned the dining space, creating a vibrant and immersive atmosphere.
Connecting with Nature
Students visited a local gamekeeper at the Lamberts Castle Shoot, gaining firsthand insights into sustainable gamekeeping practices. They observed predator control methods, habitat management, and the rearing of game birds. The experience included meeting the gamekeeper’s working Labradors in action, adding a dynamic and memorable touch to the day.
Sharing the Celebration
As part of the week’s activities, schools delivered free cases of game to other local schools, even portioning the meat for their pupils. This generous effort extended the learning and appreciation of British game to a wider community.
A Lasting Impact
Great British Game Week offered an exceptional chance to teach younger generations about the origins of their food and the importance of sustainable practices. By engaging in cooking, hands-on preparation, and field visits, students developed a deeper understanding and appreciation for the rich heritage of British game.