As ‘pioneers’ in the culinary industry, BonCulina UK is dedicated to elevating the dining experience within public sector catering.
Tim Radcliffe, net zero food programme manager at NHS England, commented: “Wild venison ticks all the boxes of the NHS goals from sustainability to health and means we can give patients and staff meals which are full of nutrients to aid recovery and promote good health. Using 100% wild lead-free venison from well managed forests makes it an incredibly sustainable meat to eat. It’s great to see the nations forests feeding the nation.”
Launching in October BonCulina UK will introduce two venison dishes, a traditional Venison Cobbler and a hearty Venison Stew, into both its BonCulina Plated and BonCulina Multi-portion ranges. These recipes were specially developed by Thomas Hempstead, a Michelin-trained chef, ensuring an ‘unparalleled culinary experience’.
By including venison in BonCulina’s range, they are not only providing a nutritious and delicious option but also helping to balance the ecosystem and manage the deer population effectively and sustainably.
Andy Jones, consultant at BonCulina UK, added: “We are proud to be the first food manufacturer in the UK to introduce venison to the NHS. Our ethos has always been to innovate and lead in the food industry, and these new dishes are a testament to our dedication to quality and excellence.
“We believe that everyone, including NHS patients and staff, deserves access to both delicious and nutritious meals. We know from our continued dialogue with patients, the environment is something they are concerned about along with wanting good wholesome nutritious food. It reiterates our new ethos of 'For Patients, By Patients’.”