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British Game Alliance Newsletter: July 2018

Dear All,

This is the first of my monthly newsletters, updating the shooting community on what the BGA is up to, we aim to keep them concise and relevant.

Its been a long hard 6 months but the future is looking very positive as the BGA is going from strength to strength. This week we made our list of assured shoots and agents live on the website, with over 100 taking the lead investing in the future of our game market over the last month. Both small and large shoots have joined, many with their own secure markets but understand the need to invest on behalf of the industry as a whole.... [continue reading]

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British Game Alliance Launch Event

On 21st May at the Westminster Kingsway College, the members of the BGA spoke openly and honestly to some of the leading members of the shooting community about the current state of the game meat industry whilst introducing what is to be, a groundbreaking nationwide initiative.  

Read more here...
Meet the British Game Alliance's members 

The British Game Alliance is pleased to announce that our list of assured shoots and agents is now live on our website. You can use the search icon to look if your shoot is supporting the initiative. 

Read more here...
British Game Alliance welcome new board members

The British Game Alliance (BGA) is delighted to announce the appointment of Charlie McVeigh, Chairman of Citigroup’s Investment Banking and Simon Chantler, Founder of Meadow Foods to its board.

Read more here...
British Game Alliance Shoot Standards

The purpose of the BGA is to promote the consumption of game. The BGA Standards cover the marketing of game and ethical issues which relate to consumer confidence. All the BGA Shoot Standards are absolute requirements for BGA members and must be adhered to at all times.  

Read more here...
Recipe of the month: Spiced Spatchcock Partridge

The brining is the real key in this dish. Through the wonder of osmosis, brining works brilliantly with both Partridge and Pheasant anytime you are dry cooking on the bone.The result of the brining is much juicier meat.

Read more here...
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