How to make… a cold smoker
BASC member Joe Wood shares his step-by-step guide to building a simple but effective cold smoker that he now wouldn’t be without.
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.
BASC’s annual colleges tour to educate the next generation of chefs about game preparation and cookery is well underway.
Since the academic year began in September, our team have visited 14 different venues to teach the chefs of tomorrow about the field-to-fork journey of game meat.
In total, more than 30 colleges will be visited by the start of Spring 2023. This year’s tour has seen BASC’s team head to catering colleges in Northern Ireland for the first time, too.
Annette Woolcock, BASC’s head of wild food, said: “Working with catering colleges gives us a wonderful opportunity to showcase the sustainability benefits of game meat, its versatility, health benefits and amazing flavours.
“By working with our regional teams, we take the students on a journey from field-to-fork, taking in the sourcing, butchery, preparation and cookery steps along the way. The students are given a chance to create their own recipes using game meat at the end of each session and have come up with some truly innovative and delicious dishes.
“We are extremely proud to be able to help the chefs of tomorrow take something special with them into their future.”
The college visit series culminates in a student cookery competition with the winner cooking for 250 guests at the Eat Game Awards. Last year’s top student chef was Kia Vincent from Fareham College in Hampshire.
For information on how to get involved with our college visits, email eatgame@basc.org.uk.
BASC member Joe Wood shares his step-by-step guide to building a simple but effective cold smoker that he now wouldn’t be without.
We have all heard the myths around the best type of grouse to eat so we decided to put the theories to the test with a grouse tasting event.
This year students are challenged to create a starter using either venison loin or shoulder.
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