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...
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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...
A slight change this week as we wanted to uncover which fish are the most sustainable to eat and to learn more about farmed vs wild. We spoke to Max Ropner from New England Seafood to gain insight into this decisive topic, particularly concerning salmon.
Eat Wild
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...
