Rednock Estate and Lake of Menteith hotel give pupils a taste for venison

REDNOCK Estate teamed up with the chefs from Karma’s Lake of Menteith hotel last week to give primary school pupils a taste of the countryside.

Head chef Mike Potts cooked the Rednock venison he serves at the hotel for 92 pupils, estate staff, and volunteers from the Royal Highland Education Trust (RHET), which organised the visit.

The pupils came from Aberfoyle Primary, Gartmore, Port of Menteith, Strathblane, and Strathyre primary schools.

Gill Pye, owner of Rednock Estate, said: “Our thanks go to Mike and Stefano from Karma Lake of Menteith for coming along today – they have certainly showcased our venison to perfection.

“Learning is definitely hungry work and all the children were seen tucking in to the venison fingerfood, cooked fresh in front of them, as they experienced the various talks and displays that had been set up.”

Ben Outterside, Rednock Estate’s deer manager, added: “Local businesses like Karma Lake of Menteith buying our venison is really important to us as its supports the local economy and helps us lower our carbon footprint and achieve low food miles.”

Potts said: “It’s so important that young people fully understand where their food comes from and the hard work and dedication that goes into farming at Estates like Rednock, which are certainly leading the way in good practice.”

Read more news and reviews on Scottish Field’s food and drink pages, in association with Cask & Still magazine.

Plus, don’t miss Suzanne Mulholland’s batch cooking recipes in the January issue of Scottish Field magazine.