'Game On' at the Royal Welsh Show

Rachel Evans, Director of Countryside Alliance Wales, looks back on the Royal Welsh Show and the incredible array of game cooking demonstrations lined up throughout the week.

One of the main attractions at the Countryside Alliance stand at the Royal Welsh Show this year was the return of the talented, forward-thinking chef, Stewart Williams of Castell Howell foods. Stewart brings with him an incredible passion and understanding of game cookery. Anyone who left the stand could not be dissuaded that game meat is underrated but has a bright future if allowed to head in the right direction.

The stand also hosted a section of the new 'Bocs Bwyd' (the 'Food Box') whereby children were given a cookery lesson by Stewart with an emphasis on affordable, healthy and sustainable dishes. The game, which was supplied by the fantastic Izzy Hosking of Pennant Valley Game Wild Welsh Meat, included grouse, pigeon, pheasant, rabbit and venison. Joining Stewart in our kitchen were the pupils from Cadoxton school who were delighted with their finished game dishes of sweet and sour pheasant and 'bunny burgers'.

On Tuesday we were joined by a number of Senedd Members for Stewart’s Thai green pheasant curry which stirred up a conversation about Welsh Labour’s proposal to licence game shoots in Wales. It was evident that our recent lobby to both Natural Resources Wales and Senedd Members in response to the consultation which proposes a ban on the release of gamebirds unless you do so under licence, has been strongly noted by politicians and there is a huge amount of support for shooting in Wales.

We also welcomed young chef Nelson Smith to our stand who cooked a fantastic game paella with Stewart, as well as pan fried grouse and pigeon. Nelson is only 12 years old, is a keen countryman and a superb chef who we will be seeing more of - I'm sure! In fact, we have already booked him for next year!

We were delighted to be giving these children the opportunity to cook game. They are indeed our future and we should nurture this interest in sustainable, local and nutritious source of food.