Nicole is Game to Learn
Young chef Nicole Webster had a fascinating time learning how venison makes its way from the hills to the kitchen, thanks to Highland Game, and HIT Scotland sponsor Brakes Scotland.
Nicole works for catering company Entier in Aberdeen, a company keen to use sustainable, local produce, so they often have venison on the menu. Keen to learn more about where the meat comes from, Nicole chose to visit Highland Game in Dundee as the added-value to her Craft scholarship from food supplier Brakes.
As a chef, it was great for Nicole to see the complete journey of these animals from the wild, and to see the skill involved at each step, from the gamekeepers on the hill, to the butchers in the factory.
She said: “I really did get to see how venison goes from hill to plate! Seeing what the gamekeepers have to do on the hill to prepare a deer ready to be taken off the hill was eye opening, and shows the skill and knowledge needed by them. Being in the factory and watching the carcasses being skinned and turned into meat ready to be sent to supermarkets or restaurants was really interesting for me as a chef. With everything involved, I can understand why venison is a more premium product.”
Euan Ross, Sales and Marketing Manager at Highland Game, explained why it’s a great product for chefs to have on the menu. He said: “Chefs need to be aware of what customers want, and how that is changing as people learn more about healthy eating and environmental issues. Venison is a really healthy protein, low in saturated fat so lower in calories than beef, and an impressive source of nutrients. Our product is also sustainable, and with food tourism bringing customers from all over the world to sample Scotland’s natural larder, venison ticks a lot of boxes.”
She said: “I really did get to see how venison goes from hill to plate! Seeing what the gamekeepers have to do on the hill to prepare a deer ready to be taken off the hill was eye opening, and shows the skill and knowledge needed by them. Being in the factory and watching the carcasses being skinned and turned into meat ready to be sent to supermarkets or restaurants was really interesting for me as a chef. With everything involved, I can understand why venison is a more premium product.”
Euan Ross, Sales and Marketing Manager at Highland Game, explained why it’s a great product for chefs to have on the menu. He said: “Chefs need to be aware of what customers want, and how that is changing as people learn more about healthy eating and environmental issues. Venison is a really healthy protein, low in saturated fat so lower in calories than beef, and an impressive source of nutrients. Our product is also sustainable, and with food tourism bringing customers from all over the world to sample Scotland’s natural larder, venison ticks a lot of boxes.”
Nicole said: “Seeing the whole process and hearing about all the benefits is great for my knowledge as a chef, and allows me to talk expertly about venison from more than a taste point of view. I think this job is one where you should always be learning, and this has been great, thank you!”
Lorna Allison, Marketing Manager at Brakes Scotland said: “We’re delighted that Nicole has had a really informative learning experience with one of our Scottish suppliers. Our partnership with HIT Scotland is all about investing in the future talent of our industry, enhancing knowledge and developing skills, and it sounds like this young chef has a passion for improving and being the best she can be in her craft. We look forward to seeing where her career takes her!”
Thank you to Christian Nissen and his team at Highland Game for having Nicole visit