After hearing a speech last year by the chef Martin Blunos, that highlighted the lack of knowledge catering students have about pheasants in the feather, shoot owner, Hugh Wamington, approached Somerset College of Art & Technology to provide students with the birds for them to practice with.

Mr Warmington, who was at the BASC Taste of Game event at Taunton School, said: “I was surprised and delighted at how keen the cookery school at Somerset College was to take pheasants in the feather, and I was pleased to supply them free of charge.”

“Any opportunity to encourage the younger generation to prepare, cook and eat game must be welcomed.”