Top chefs shoot clays

The Chefs’ Forum invited 50 of the country’s best chefs from around the South East to Kent Cookery School in Ashford to try clay shooting.

In a bid to spread the message of where food comes from, the chefs were taught about the conservation of game meat, which highlighted the importance of shooting and why buying meat from poachers is a bad idea. The attendees were shown how to correctly load and fire a gun on clay targets to develop an understanding of the process involved.

The Chefs’ Forum’s Catherine Farinha said: “We held this event to showcase the connection between the sport of shooting and game meat, and hopefully increase the use of game meat in the chefs’ repertoire.”