We should all know exactly where our meat comes from. But what if you took this modern-day maxim to its logical conclusion? What if you only ate animals you killed yourself? Louise Gray decided to do exactly that for her book The Ethical Carnivore. Shortlisted for the Guild of Food Writers Awards, the book has been praised for exposing the reality of factory farming and proposing a new way of eating ‘less and better’ meat from ethical sources.
Join Louise to discuss the ethics of eating animals and taste some truly local and wild meat. Louise will be sourcing rabbit, squirrel and venison, killed as part of managing the countryside we are all enjoying. The audience will be invited to become ‘ethical carnivores’ for the weekend helping to skin a rabbit and eating only vegan food except barbecue rabbit, sticky squirrel satay sticks or venison sausages.