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Taste of Angus, Glamis Castle

Highland Game did a butchery and cooking demo at the Taste of Angus, Glamis Castle on Sunday.

Tony Walker our Butchery Supervisor prepared the specifications from a saddle & a haunch. Lorna Macnee, Sous Chef at Restaurant Andrew Fairlie, Game Chef of the Year 2016 & Chef of the Year 2017, cooked venison steaks and loin to perfection while sharing her tips

how to cook and rest the venison for an ultimate result.

Christian Nissen presented our work from “hill to plate”, from sourcing to supply.  

Gary Maclean, the Master Chef winner 2016 was also cooking Roe deer from Highland Game which the audience got to enjoy. 

We want to pass on big compliments to the Taste of Angus Team for organising such a fabulous fair.

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