THE region’s top chefs descended on Chipping Sodbury to pass on their culinary prowess to eager students.
Michelin-starred Sam Moody, from The Bath Priory, and Calcot Manor’s Michael Stenekes were among those giving tips to aspiring cooks and front of house staff at Lady’s Wood Shooting School.
Hospitality students from City of Bath College and Gloucestershire College were given a lesson in producing game canapés for an audience of industry experts.
Expert shooting coaches at Lady's Wood also tutored the chefs and catering students in clay pigeon shooting to encourage them to shoot their own game meat to incorporate it into their menus.
Annette Cole, from The British Association of Shooting and Conservation (BASC), gave an educational speech to the culinary experts on sourcing game meat responsibly.
She said: "It was exciting to see so many of the top chefs from the Cotswold area.
“It was a great opportunity for me to talk to them about sourcing game responsibly to ensure they have a continued supply of sustainable and quality wild game meat. I also gave them a few tips about when to buy game to make sure they produce great game dishes and improve their bottom line."
Catherine Farinha, founder of The Chefs' Forum, said: “We held this event to showcase the connection between the sport of game shooting and game meat and hopefully increase the use of game meat in the chefs repertoire for next season.
“It is great that the students learned about the benefits of game meat whilst training to be chefs - They will take this knowledge on into industry with them."