INTRODUCING THE ACADEMY
Our
Story
The Next Generation
Deer numbers are at their highest levels since Norman times, this overpopulation is causing substantial damage to our biodiversity. At the same time, our shops are flooded with processed, low quality meats. We need to address this disconnect with nature and food
Our goal is simple, provide a free education to the next generation. we are doing this through:
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Promoting venison
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Teaching key skills
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Providing mentoring
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Providing an R&D space for them to flourish
Open to everyone and free to those who need it!
We want everyone to share our passion for high welfare, (actually) sustainable food. That is why we are here. Along with our amazing supporters, we use profits from the commercial training and charcuterie sales to deliver the foundation. This means we have around 100 FREE places each year.
Below is some information on what topics the foundation covers, if you are interested, please get in touch to see if we have any spaces available.
KNIFE SKILLS
All programs will include time where students will master the fundamental techniques of knife handling and maintenance.
They will learn essential cuts, proper grip, and sharpening skills, ensuring you leave with the knowledge and confidence to tackle any culinary challenge.
CHARCUTERIE
Following on from butchery, we look at what to do with the different cuts of the animal, and not only how to produce a range of products, but also how to drive the highest value from the less desirable cuts.
FOOD HYGIENE & SAFETY
Hygiene and safety are critical in the food industry. Students will gain essential knowledge and skills to maintain the highest standards of cleanliness and safety in food preparation.
This course is designed for anyone involved in the food industry providing comprehensive guidance on proper food handling, storage, and sanitation practices.
SPECIALIST EQUIPMENT
Game Changer brings quality to all aspects of the business and this includes sourcing our equipment. We have formed great relationships with specialist equipment manufacturers and distributors who can discuss options and pros and cons.
BUTCHERY
This is a fully hands on module. From whole carcass to smaller cuts, students will have the chance to practice their knife skills on a range of meats.
SUSTAINABILITY
Delivering an understanding of where meat comes from and its impact on the world around us.
Covering everything from intensively farmed chickens through to wild venison. We will enable the students to challenge the norm and present educated opionions on when, where and how to use meat.
Contact
Like what you see? Get in touch to learn more.