Louisa and Leon catch up on everything the Eat Wild team has been working on throughout 2025, reflecting on the year so far and what it’s brought. The episode also marks a bittersweet moment as Louisa says goodbye to the podcast and to 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 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.

Leon, Louisa and Sarah catch up to discuss the highlights of 2024. This will be the last episode for some time as Louisa is heading off on maternity leave, do share the podcast with family and friends so we can spread the work Eat Wild are doing to get more people eating wild meat.