Eat Wild10 Marras 2025

Wild Venison in Stadiums

In this episode of the Eat Wild Podcast, host Louisa Clutterbuck is joined by CEO Jon Davies and Sustainability Director Kevin Watson from Levy — a leading food & drink and experience specialist for major sports and entertainment venues across the UK, Ireland and Europe. Together, they explore how Levy is bringing wild venison onto menus at venues and large-scale events, making sustainable, local British meat more accessible to thousands of people. Jon and Kevin share the journey of...

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Jaksot(21)

Is There Any Sustainable Fish Left?

A slight change this week as we wanted to uncover which fish are the most sustainable to eat and to learn more about farmed vs wild. We spoke to Max Ropner from New England Seafood to gain insight int...

19 Heinä 202332min

Foraging

This week we speak to Michael White from Rural Courses on all things foraging; where to start, what to avoid and learn about the project he has been part of for the past three months.To learn more abo...

13 Kesä 202333min

How Can We Connect To What We Eat

In this episode, we talk to Bod from Vale House Kitchen on how he tries to connect people to where their food comes from.

24 Touko 202340min

Wylde Market

We catch up with the team from Wylde Market and hear why they set it up and what it is all about.Listeners to the podcast get £15.00 off their first order at Wylde, us the code EATWILD at checkout.

10 Touko 202324min