In this episode of the Eat Wild Podcast, host Louisa Clutterbuck is joined by CEO Jon Davies and Sustainability Director Kevin Watson from Levy — a leading food & drink and experience specialist for major sports and entertainment venues across the UK, Ireland and Europe. Together, they explore how Levy is bringing wild venison onto menus at venues and large-scale events, making sustainable, local British meat more accessible to thousands of people.Jon and Kevin share the journey of introducing British wild venison into mainstream event catering: from sourcing responsibly to training chefs, designing menus, and winning over diners who may be tasting venison for the first time. They discuss why venison is such a powerful ingredient — high in nutritional value, low in environmental impact, and an excellent example of ethical, wild-harvested food.

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