Woodland festival part 2!

Following on from Friday night’s soup bonanza, Food Punks delivered a master class on preparing and cooking wild game and mushrooms.

Using local produce that can be found in woodlands, the Food Punks team rustled up an Italian rabbit stew, grilled pigeons, partridge and a coffee cocoa and cumin rubbed venison loin along with some magnificent local mushrooms.

This has been a great way of upskilling young people’s cookery skills, teaching them about local, seasonal food and demonstrating how the food choices we make, have an impact on the environment.