Kia’s Caribbean inspired dish blows the judges away
Student Kia Vincent beat off all the competition to win BASC and Highland Game Colleges’ Cookery Competition.
Get information on the legal shooting season for mammals and birds in the UK.
Learn about our current conservation projects and how you can get involved.
Comprehensive information and advice from our specialist firearms team.
Everything you need to know about shotgun, rifle and airgun ammunition.
Find our up-to-date information, advice and links to government resources.
Everything you need to know on firearms law and licensing.
All the latest news and advice on general licences and how they affect you.
Student chef George Oakes took top honours at this year’s BASC and Highland Game Colleges’ Cookery Competition, held in London yesterday.
George, a third-year catering student, wowed the judges with his show-stopping venison canapé; anticucho with nori and puffed wild rice.
George was one of five finalists vying for the title at the competition’s decider event. This was something of a home game for George, with the cook-off being held at his place of study, Westminster Kingsway College.
The cookery competition, kindly sponsored by Highland Game, saw catering students from right across the UK enter their original venison canapé recipes. The entries were then whittled down to five outstanding students who cooked for the judges on the day.
On being announced victorious, George said it was great to have won and that he had been looking forward to the event for some time.
He will now go on to cook the Peruvian street-food inspired canape for more than 250 people at next month’s Eat Game Awards.
Speaking afterwards he said: “It will be a great opportunity to continue creating food under pressure. The dish can be scaled-up and I am excited at the prospect”.
Judging the competition this year was food and drink broadcaster Nigel Barden; actor, singer, farmer and presenter JB Gill; chef and consultant Paul Gayler; chef, author and lecturer Jose Souto and BASC’s head of wild food, Annette Woolcock.
In announcing the winner, Annette praised all five of the chefs who made it to the final. She said: “With more than 70 entrants to this year’s competition, the level of cooking and skill show by the final five was unbelievably impressive and the final decision incredibly close.
“George perfected the brief and created a superb canapé that highlighted venison’s versatility and sensational taste. The dish will go down fantastically at the Eat Game Awards.”
Would you like to be at this year’s Eat Game Awards? Tickets are on sale now here.
Student Kia Vincent beat off all the competition to win BASC and Highland Game Colleges’ Cookery Competition.
Today sees the launch of the new Eat Game Podcast, marking the start of Great British Game Week 2021.
Will recent government strategies on food and deer management spark a boom in game meat consumption? Dr Conor O’Gorman reviews the proposals.
Sign up to our weekly newsletter and get all the latest updates straight to your inbox.
© 2023 British Association for Shooting and Conservation. Registered Office: Marford Mill, Rossett, Wrexham, LL12 0HL – Registered Society No: 28488R. BASC is a trading name of the British Association for Shooting and Conservation Limited which is authorised and regulated by the Financial Conduct Authority (FCA) under firm reference number 311937.
If you have any questions or complaints about your BASC membership insurance cover, please email us. More information about resolving complaints can be found on the FCA website or on the EU ODR platform.
This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.
If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.
This website uses Google Analytics to collect anonymous information such as the number of visitors to the site, and the most popular pages.
Keeping this cookie enabled helps us to improve our website.
Please enable Strictly Necessary Cookies first so that we can save your preferences!
More information about our Cookie Policy