Children played a key role in shaping the menu by taking part in taste tests to choose their favourite dishes, with wild venison burgers and bolognaise coming out on top.
Venison is a nutrient-dense food, rich in protein and low in saturated fat, making it a healthy addition to school meals. This initiative supports the council’s commitment to climate-friendly, locally sourced food that reduces food miles and promotes sustainability.
Councillor Ross Moreland, Argyll and Bute Council's policy lead for finance and commercial services, said: “This is about making the most of high-quality local produce while teaching pupils about sustainability and healthy eating. The success of the pilot on Jura and Islay showed us what a positive impact this can have, and we’re thrilled to see it expand to the mainland.”
The venison served at Inveraray Primary comes from Argyll Estates and is processed by husband-and-wife team Tom and Katie Kirsop at their game larder, Argyll Game Ltd - ensuring the meat is sustainably sourced.
Tom added: “I am delighted that they have venison on the menu. The pupils visited our processing facility where they helped to produce burgers and sausages which they all loved and went home with some to try. It was really encouraging to see how interested and engaged the children were in the process from hill to plate.
“It is wonderful the children are getting the opportunity to eat sustainably harvested wild free-range venison from the local area with almost zero food miles. Red deer venison is a highly nutritious, lean red meat, packed with protein, iron, zinc, and far less saturated fat than other protein sources. All in all, a great choice for healthy hearty meals.”
The council worked with Food for Life Scotland to develop recipes that meet Scottish Nutritional Requirements for Food and Drink in Schools and the Food for Life Served Here standards.
Looking ahead, the council will continue to monitor the project and explore opportunities to expand this initiative to more schools across Argyll and Bute.