Karma Lake of Menteith head chef Mike Potts along with Sous Chef Stefano headed to Rednock Estate Primary School to showcase the very latest in farm to fork culinary practices to children from all over the Trossachs, as this region of central Scotland is known. The event, organised by the Royal Highland Education Trust (RHET), saw Mike and Stefano prepare delicious venison tidbits for ninety two Primary Six and Seven pupils as well as Estate staff and RHET volunteers.
Rednock Estate owner Gill Pye was delighted with the day’s events. ““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 into the venison finger food, cooked fresh in front of them, as they experienced the various talks and displays that had been set up.”
For his part, Mike was delighted to be able to help. “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,” he added. The sustainable, farm to fork approach is a fixture at Karma Lake of Menteith and is a principle that Karma Group applies as much as possible at all of our 44 resorts around the world.
And of course, farm to fork isn’t just about sustainability – ultimately it’s about delicious, quality ingredients that make for irresistible dishes – like this classic from the Karma Lake of Menteith kitchen that’s perfect for trying at home…
Venison Loin With Green Cabbage Puree, Salsify & Mashed Potato
