A “Field to Fork” Experience at Finzean Farm Shop

We were delighted to welcome pupils from Aboyne Academy to Finzean Farm Shop as part of this year’s Wild Cooks programme, an inspiring initiative celebrating local food, practical skills, and cooking from scratch.

In the kitchen, pupils worked alongside our Head Chef, Daniel, to build on their skills by making traditional venison pies using locally sourced meat. These sessions focused on technique, confidence, and understanding how simple, high-quality ingredients can be transformed into something both nourishing and delicious. 

Beyond the kitchen, the visit gave pupils a deeper insight into the wider story behind the food. They explored our game larder and game bothy, learning about deer management and the role it plays in maintaining a healthy, balanced landscape. A butchery demonstration from Sanjay Bhattacharya introduced them to different cuts of venison, while Head Keeper Hedge Shand offered a practical perspective on sustainable game management.

Together, these experiences helped connect the finished dish back to its origins, giving pupils a clearer understanding of how food production, land management, and sustainability are closely linked.

Sustainability is central to everything we do at Finzean Farm Shop and across the wider estate. From responsible deer management to supporting local producers, our aim is to provide high-quality food while caring for the environment and contributing to a thriving rural community.

It was a pleasure to host such an enthusiastic and engaged group of young people, and to give them a genuine insight into how local venison moves from field to fork. Programmes like Wild Cooks are a valuable way to build confidence, develop practical skills, and foster a lasting appreciation for local, sustainable food.