Leon Challis-Davies

Culinary Director

Leon Challis-Davies
Leon Challis-Davies comes from a background in AA red star and highly acclaimed Michelin standard restaurants within country house hotels all over the UK. Having been classically trained in the kitchen Leon is now dedicated to promoting the sustainable use of game meat believing it is more important than ever to use his position as Culinary Director to British Game Assurance and Eat Wild to promote British game as well as to educate the next generation.

Follow Leon Challis-Davies

  • June 25, 2023

There was no shotgun, nor a rifle, but instead a rod. This time of year is slow for shooting; a lot of quarry is out of season, so venison is…

  • May 28, 2023

I always look forward to April and the start of the roebuck season. Roe meat is much sweeter than fallow and red, and it has a finer texture that makes it…

  • May 19, 2023

While spring hasn’t quite yet sprung as I write this, you can smell it in the air. The odd sunny day and the scent of freshly cut grass signals the…

  • April 2, 2023

Google describes wildfowling as ‘the hunting of a bird species such as ducks or geese for sport or food’. I describe it as a beautifully unique experience. No day is…

  • March 5, 2023

With February fast approaching, I was keen to get out and cook some partridge. I don’t like saying it’s the end of the season for many reasons, partly because I…

  • February 5, 2023

I look forward to what 2023 holds for wild, sustainable game meat. I’ve seen venison stews served by the NHS, Kentucky fried partridge legs at Le Bab and pheasant sausage rolls…

  • December 11, 2022

A wood-fired stove, hot charcoal, and that smell you get when you light a fire in the late autumn months — fabulous. And with venison sizzling away in the pan,…