The Origins Foundation Podcast

Episode 602 – Leon & Sanjay || Eat Wild In The UK

Date: October 28, 2025
Host: The Origins Foundation (Robbie)
Guests: Leon Challis Davis & Sanjay Bhattacharya (Eat Wild UK)

Episode Overview

This conversation features Leon Challis Davis and Sanjay Bhattacharya, prominent figures with Eat Wild UK, an organization aiming to connect the British public with wild game—primarily venison, pheasant, partridge, and mallard—by making these meats more accessible, appealing, and understood. The discussion delves into the culinary, cultural, and conservation aspects of wild game in the UK, challenges with perception and pricing, and how COVID-19 shifted food habits. The dialogue connects broader themes of conservation, accessibility, community, and the modern reinvention of wild food culture.

Key Discussion Points & Insights

1. Eat Wild UK: Mission & Approach

• Ambassadorship and Outreach
  Leon is the Scottish ambassador, engaging the public via country fairs, workshops, schools, etc. The aim is exposure and demystification of game:

  "It's less about preaching to hunters... it's just really trying to boost the UK exposure to game." —Leon (11:04)

• Convenience and Consumer Appeal
  Game needs to be approachable, such as in the form of burgers, sausages, or easy-to-cook curries, reflecting Britain's preference for convenience foods:

  "Is it better if we say, right, this is what it's really... would people buy more venison if I'd already made it into a curry, for example?" —Leon (11:40)

• Team Structure and Culinary Focus
  Eat Wild UK is more than just Leon and Sanjay; it has a CEO, a board, and food-focused ambassadors. The organization links conservation to catering, bringing wild game to British tables (14:25–15:21).

2. Changing Perceptions: Conservation, Quality, and the Modern Diner

• Evolution since COVID-19
  Sanjay attributes a shift towards higher-quality, ethically-sourced meat to the pandemic:

  "As COVID hit, we had more time on our hands. We did a lot more cooking... we started seeing pop-up online butchers, people bringing their produce, showcasing what the British countryside has to offer." —Sanjay (16:16)

• Game as Nutritious & Sustainable
  Wild game has superior nutritional content and lower environmental impact. Despite a legacy of “gentry sport” perceptions, there's a move to show its merits to the modern consumer, including the fitness community (17:08–18:00).

3. Addressing Waste and Improving Access

• Old vs. New Practices
  The perception of waste from large shoots is outdated; with industry changes and advocacy from groups like Eat Wild, game birds are now far less likely to be wasted:

  "I can honestly put my hand on my heart and say over the last six, seven years... I hear of none." —Sanjay (21:03)

• Making It Usable
  Instead of presenting game in daunting forms (whole birds in feather), estates now process it further—sausages, packaged breasts, etc.—making sharing and cooking easier (23:10–25:14).

• Community Benefits & Ripple Effects
  Donating prepared meat to food banks and locals multiplies the positive impact:

  "I'm very interested in the impact of what you just did to somebody else or... to the local economy." —Robbie (25:14)

4. Cultural Dynamics: Diversity, Language, and Entry Points

• Paths into Hunting & Cooking
  Both guests came into the field through food, not hunting traditions. Their diverse backgrounds (Jamaican/Welsh, Indian/UK) highlight how the field is opening up:

  "The shooting community has been the most welcoming group I've joined." —Leon (31:20)

• Terminology
  UK hunters prefer 'shooting' and 'stalking' over 'hunting'; the latter is associated with horseback hound pursuits (fox, stag, etc.), not gun hunting (38:06–39:16).

5. Economic and Supply Chain Barriers

• Pricing and Gentrification of Game
  Venison, in particular, remains costly—partly due to the limited number of processors and the long-standing perception that it's “posh food”:

  "People see wild meat as a gentry sport... meaning whatever they're shooting becomes more expensive because they've shot it." —Sanjay (43:49)

• The Value Chain
  There’s potential for better margins and affordability when estates sell directly to the public rather than via game dealers, but scaling and infrastructure are hurdles (44:38–47:06).

• COVID's Acceleration of Direct Sales
  Pandemic lockdowns pushed more meat sales online, encouraging farm-to-table models and wider consumer access (44:38–47:06).

• Advocacy for Lower Prices
  Bringing prices in line with high-quality beef could broaden appeal:

  "As soon as it comes down to a price that is the same as high-quality beef mince... people will try it." —Leon (60:18)

6. Chefs, Media & Public Education

• Chefs as Game Advocates
  The higher-end chef community values the unique qualities of wild meat, and shows strong support for ethical harvesting (35:58–37:42).

• Terminology Matters
  Avoiding off-putting words like "culling" in favor of "harvest" helps public perception (41:05–41:33).

• Recipe Accessibility
  A barrier is lack of familiarity with processing and cooking game—Eat Wild UK addresses this with approachable recipes and video guides:

  "A lot of the recipes have... actual videos... especially when it comes to frying out spices or marinating. It's really easy to visualize." —Leon (69:15)

7. Innovation, Community, & Future Trends

• Innovative Products
  Leon is developing new venison-based products (e.g. venison nduja), and there’s experimentation—from squirrel tacos to mallard stir fry—bringing game into new culinary territory (12:15–12:50, 70:43).

• Online Platforms & Social Reach
  Eat Wild UK leverages TikTok, Instagram, and interactive maps to connect consumers with recipes, suppliers, and inspiration (69:15–70:43).

• Generational Shift & Celebration
  Changing attitudes is a slow process, requiring generational exposure and normalization of game as a celebrated, everyday meal (67:19).

Notable Quotes and Memorable Moments

• On the Mission:

  "Connecting conservation with catering... that showcase conservation efforts that people do within the British countryside."
  —Sanjay (16:16)

• On Modern Practices:

  "More and more big shoots are moving towards ready prepared birds... even giving people packs of breasts, sausages..."
  —Leon (23:10)

• On Community Impact:

  "I'm very interested in the impact of what you just did to somebody else or... to the local economy."
  —Robbie (25:14)

• On Pricing Paradox:

  "If you look at any sort of meat... what's the one that you are willing to give away for free the most? And it's venison."
  —Robbie (61:15)

• On Recipes & Cooking:

  "There’s some amazing stuff here... partridge momos, Kali merch car... coconut and tamarind curry... These are really excellent recipes."
  —Robbie, Leon (68:34–68:55)

Timestamps for Key Segments

• [11:04–12:15] – Eat Wild UK’s mission and focus on product development
• [16:08–18:00] – COVID-19's impact on food quality perception and shift towards wild game
• [21:03–23:10] – Addressing “bird dumping” and waste in pheasant shoots
• [25:14–27:18] – Impact on local community, food banks, and ripple effect of game use
• [31:20–33:50] – Personal background and diversity in UK hunting/shooting culture
• [38:06–39:16] – British terminology: hunting, shooting, stalking explained
• [44:38–47:06] – Processing, pricing, and the effects of COVID on supply chains
• [60:18–61:15] – The importance of price for mainstream acceptance
• [69:15–70:43] – Eat Wild UK's online resources and viral social videos

Where to Find Eat Wild UK

• Website: eatwild.do
• Features include recipes with videos, interactive map of stockists, and more.
• Instagram/TikTok: Search Eat Wild UK for cooking demos, tips, and more.

Summary Takeaway

The episode offers a vibrant, enlightening look at modern wild food culture, conservation, and culinary tradition in the UK. Leon and Sanjay advocate for wider accessibility, affordable pricing, and cultural integration of game, with a pragmatic focus on education and community benefit. Through the voices of chef-advocates and the host’s global perspective, listeners gain a nuanced view of the challenges and future possibilities of eating wild in the UK.