This launch reflects the company’s commitment to providing nutritious, sustainable options for NHS patients and staff.
The two signature dishes, Venison Cobbler and Venison Stew, are now available in BonCulina’s Plated and Multi-portion ranges, offered both chilled and frozen. These recipes, crafted by Michelin-trained chef Thomas Hempstead, ensure a perfect blend of taste and nutritional benefits, meeting NHS goals of aiding patient recovery and well-being.
Tim Radcliffe, net zero food programme manager at NHS England, praised the initiative: “Wild venison supports NHS goals for sustainability and health. By offering 100% wild, lead-free venison from well-managed forests, we provide meals that are nutrient-rich and environmentally responsible. It’s fantastic to see our nation's forests helping feed NHS patients and staff.”
The venison dishes underscore BonCulina’s commitment to sustainability and innovation in public sector catering. As the first UK food manufacturer to introduce venison to NHS menus, BonCulina addresses both the ecological and nutritional needs of the sector. Venison, a lean and healthy protein, is sourced from wild deer populations in the UK, helping manage overpopulation that threatens agriculture and the environment.
Andy Jones, service development director at BonCulina UK, stated: "We are proud to have brought venison to NHS catering. Our ethos of 'For Patients, By Patients' focuses on delivering nutritious, sustainable meals that support patient health and environmental goals. These dishes showcase our dedication to quality and innovation in healthcare dining."
BonCulina partnered with Highland Game, a leading supplier of sustainably sourced venison, to bring these high-quality dishes to life. Euan Ross, sales director at Highland Game, noted: “This collaboration represents a major step forward for public sector catering. By delivering British Quality Wild Venison into NHS meals, we offer a healthy, sustainable protein source.”
This introduction brings variety and flavour to the NHS menu, while supporting environmental sustainability. Wild deer harvesting has a lower environmental impact than traditional livestock farming, contributing to BonCulina’s carbon reduction efforts and commitment to sustainability.
Since their release, the venison dishes have been well-received, praised for both their taste and nutritional value. By addressing the ecological challenge of deer overpopulation and meeting the NHS’s need for wholesome meals, BonCulina demonstrates its leadership in public sector catering.
The launch of these venison dishes marks a significant milestone in BonCulina’s mission to innovate in the food industry, improve healthcare dining, and promote sustainability, setting the stage for future advancements.