This week Wild Scoundrels Tom and Jaimie are joined by Jon McGee with whose media company they will be collaborating on the TV pilot for their upcoming show 'The Wild Scoundrels Eat the Country'. Jon is an experienced media guy running many clients, he's also recently made a fishing show which has been commissioned by a large TV distributer. Apart from that he's a full on country sports enthusiast who is partial to stuffing the odd squirrel given the opportunity. 

This week the scoundrels are talking about their childhood memories of food, their mum's cooking and their own first experiences in the kitchen. We'll be ranting about the bastards who go around stealing people's dogs and why the punishments aren't harsh enough. Do you throw away too much food and not eat the scraps? Maybe it's time to think about that. All that and the usual BS! Sit back, relax and let us bore you to tears! 

This week the boys are talking about local businesses including hand-dived scallops and The Forge; a Somerset metalworks specialising in cookware. Other nonsense includes a new take on Coronation chicken that royally takes the piss, and our thoughts on the recent announcement concerning Mr Potato Head. We'll be looking at some great recipe ideas, reminding those of you who don't already know about our competition to win a wild dinner and finally some very exiting news about the upcoming filming of our pilot episode; The Wild Scoundrels 'Eat The Country!' So do your Sunday with a touch of Scoundrel! 

This week Tom and Jaimie talk about their culinary adventures abroad including tales of goat blood, shooting fish with AK47’s, pig organ soup and tarantulas. As well as well as that we talk about meeting food hero Mark Hix and cooking up some of his delicious super fresh fish. ROASTDONATION reaches week six and this week it’s deer liver and Tom gets some great advice on how to make a pie! 

The Wild Scoundrels Podcast returns with a new name for a new year. The boys have not been resting on their laurels but rather doing their bit for those less fortunate than themselves and getting out and about with #Roastdonation . Tom and Jaimie have been good little boys and stayed off the booze for a while (not very scoundrel) but they need to be fighting fit when it comes to shooting first episode of the new series 'The Wild Scoundrels Eat The Country' as soon as the lockdown comes to an end. As well as cooking they're looking forward to getting out and about, foraging wild food, meeting bonkers food people and just shooting the breeze. 

This week we'll be talking to Corinna Pyke from Borough Wines about their commitment to sustainability with zero waste shops and refill/reuse bottles. Jaimie has been find out the history behind the humble Scotch Egg and this leads to a protracted rant by Tom about 'Substantial Meals in Pubs'.  Jaimie has been making bullshots with gin and venison carpaccio with children (not eating children, they helped). Tom has been sampling food at Borough Market and missing out on the action as Jaimie bombs around the Quantocks in lots of fun vehicles. Get involved! 

This week we've got a couple of special guests on the Podcast; Firstly Toby the landlord and co-owner of The Fox & Pheasant pub in Chelsea. Toby's business partner is James Blunt and together they've saved this gem of a boozer from being turned into residential houses that only rich people can afford. Toby's story is super relevant to anyone who either works in the pub/restaurant trade or just misses going into a pub without being interrogated and dressing like a dental nurse. We also chat to one of our favourite producers; Lyn Paxman from www.Somersetescargot.co.uk . Her story is very inspirational to anyone who's got a bit of land and wants to try something different. Unsure about Alpacas and Goats Lyn chose to farm snails and has made a neat little business out of these garden gastro delights. She too has struggled with Covid and the setbacks for the F&B trade but she's dug her heels in and is determined to make a go of it. Hear her story this week. Jaimie and Tom will talk about what they've been cooking, upcoming adventures driving Land Rovers from Exmoor Trim and Gators from Mason Kings as well as some thoughts on Christmas content and food tips for the upcoming seasonal period...assuming we get one that is! 

A shorter podcast this week, small but perfectly formed. Jaimie talks about his Keith Floyd style fish stew with just about everything that swims rammed into it with some wine, love and of course anchovies (AKA 'Little Buggers') . It's fair to say that alcohol was taken before and throughout this recording as will be self evident on listening. We also talk about some of the adventures we had in the summer and how things don't always go to plan and how cooking outside can be perilous on account of certain unsavoury items found on the ground. Finally a quick recipe using partridge breasts from Waitrose and some Oyster Mushrooms to make a risotto. Right then...off we go. 

Finally the Wild Bastards are back with a new episode. It's been a long time but we've been busy. Covid, the weather, money...all kinds of Shit have held us up but we're back and we're staying back! This week we talk about what we've been up to and what we're planning to do. A big thank you to all the people we've worked with and have helped us on this adventure. We meet special guest Ranald from Leith Distillery who is one of the brains behind Lind & Lime Gin which is so delicious even a gin-hater like Jaimie likes it. And finally it's our first ever super exciting competition with a chance for one lucky listener to win a bottle of Lind & Lime Gin...isn't that amazing. Are you not entertained? 

This week we're at Taunton's Farmers Market as it emerges from the lockdown fighting fit full of fresh and delicious local produce. We meet Donna from Ellises farm who came to the town week after week all on her own to sell her pork during the dark days of seclusion. Rob Hawker, a man who knows about as much as there is to know about deer and venison, who's produce is just mind blowing in its quality. Jaimie cooks Rob's venison plus a duck breast from Beech Ridge Farm which was just supreme quality. And finally a chance encounter with Martin from Afribox. Martin makes mouth watering biltong in the traditional way, so much so that the South African community in the Southwest come from miles around to buy his produce. Oh, and Tom's mackerel get cooked on the BBQ with a parsley, red onion and olive oil sauce. Get involved!