José Suto takes us on a captivating journey through his remarkable career as both a celebrated game chef and passionate deer stalker. Unlike the traditional path into fieldsports, José's story begins in the professional kitchens of the House of Commons, where a colleague introduced him to falconry – sparking a lifelong obsession that would eventually lead him to deer stalking.

What makes José's perspective so valuable is his ability to bridge two worlds. As a culinary educator with over 20 years of experience, he's trained thousands of chefs in the proper understanding, preparation, and appreciation of game meats. His field-to-fork philosophy has transformed how many professionals approach venison and other wild foods.

The conversation reveals fascinating insights about game preparation through history. José explains how modern refrigeration has changed our approach to game, contrasting traditional hanging practices with contemporary preferences for fresher, ethically-harvested meat. His passionate defense of British venison quality compared to continental European alternatives highlights the superior results of careful stalking practices.

Throughout our discussion, José shares practical knowledge about his preferred equipment – from his beloved Sako rifles to Steiner optics – while emphasizing that confidence in quality tools is essential for ethical hunting. His description of teaching butchery skills to culinary students demonstrates his commitment to maintaining traditional knowledge and passing it to future generations.

Don't miss José's exciting announcement about the upcoming venison butchery competition at the Stalking Show, offering participants the chance to demonstrate their skills following his technique and win premium prizes including professional-grade Flint and Flame knives.

Whether you're a seasoned stalker, a culinary professional, or simply curious about the journey of wild game from field to plate, José's passionate expertise offers valuable insights into this vital connection between hunting traditions and fine dining.

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