BonCulina UK Put Sustainably Sourced Wild Venison on the Menu for Hospital Patients and Staff

BonCulina UK, a renowned leader in food manufacturing and catering, proudly announces a groundbreaking addition to its menu for the healthcare sector, an indulgent venison offering, setting a new standard in outsourced meals to the healthcare sector.

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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 nations plates.”

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As pioneers in the culinary industry, BonCulina UK is dedicated to elevating the dining experience within public sector catering. Launching in October, BonCulina UK will introduce two delicious venison dishes, a traditional Venison Cobbler and a hearty Venison Stew into both its BonCulina Plated and BonCulina Multi-portion ranges, available chilled and frozen. These recipes were specially developed by Thomas Hempstead, our Michelin-trained chef, ensuring an unparalleled culinary experience.

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Euan Ross, Sales Director at Highland Game added, “We are delighted to partner with BonCulina UK and be linked with their expertise in food manufacturing to bring to life a versatile range of sustainably sourced British Quality Wild Venison dishes into the NHS catering network. We view this opportunity as a quantum leap for the delivery of this high-quality protein into public sector catering.”

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Despite some stigma existing around venison, it is important to understand that deer have no natural predators and therefore pose a risk in the UK due to their rapidly growing population and the damage they cause to agriculture and woodlands. By including venison in our range, we are not only providing a nutritious and delicious option but also helping to balance the ecosystem and manage the deer population effectively and sustainably.

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"We are proud to be the first food manufacturer in the UK to introduce venison to the NHS," said Andy Jones, Service Development Director at BonCulina UK. "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’.”

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BonCulina's mission extends beyond delivering exceptional meals. We are equally committed to reducing our carbon footprint and promoting sustainability in all aspects of our operations. By incorporating venison into our menu, we are taking a significant step towards environmental responsibility. ?While traditional livestock farming remains a cornerstone of our offer, wild deer harvesting has a lower environmental impact, contributing to carbon reduction efforts. This sustainable approach is integral to our operations, reflecting our dedication to protecting the environment while providing high-quality food. These dishes not only enhance the variety and appeal of the NHS menu but also align with our mission to bring nutritious and appealing culinary options to a broader audience.

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BonCulina's pioneering spirit is evident in its continuous pursuit of culinary excellence and its commitment to improving the food offerings in various sectors, including healthcare. The introduction of venison to the healthcare menu offering is a significant milestone in our journey and sets a precedent for future innovations.