BASC Scotland - Glorious Twelfth 2023

BASC Scotland director Peter Clark celebrates the glorious twelfth with Lucy Pattinson from Fodder + Farm

To join BASC and find out all about the benefits of membership see
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or call us on 01244 573000

[@cockerlass1689]

Well done our Luce🎉Top job🍽️🍷❤

[@pauldurkee4764]

The only game i get to try is venison, supermarket bought, but i really enjoy the taste, and its very lean with no fat at all, which is very important for some people. Very interesting to see freshley shot grouse cooked, wasnt the traditional way to hang it first, or maybe im confusing it with something else.

[@MrEMrC]

If your local butcher isn't able to get you some game meat, there are a few places online that can post it to you. You are correct the tradition was to hang meat, which made it more gamey and strong in flavour. Lots of people don't bother hanging it now because it can be too strong and puts some people off it altogether. Good luck and enjoy!

[@0777cnut]

Lucy should start her own game cooking channel , this food looked amazing 😊

[@ghillie35]

Agreed