From estate to plate: How Islay and Jura introduced local wild venison to the school menu

On a crisp morning in the heart of Argyll and Bute, the small community schools on Islay and Jura are buzzing with excitement. In the lunch hall of Small Isles Primary, a group of children eagerly line up to try something new - a plate of wild venison meatballs, freshly prepared and sourced from the very hills surrounding their homes. 

This is not just another school meal - this is the future of sustainable, locally sourced food in action.

The groundbreaking pilot project, launched in partnership with Argyll and Bute Council, Wild Jura, and Food for Life Scotland, aims to bring the rich flavours of Scotland’s wild larder to school children while promoting sustainability and supporting the local economy.

“We were delighted when Food for Life Scotland approached us to collaborate on this pilot project, and we are extremely pleased with the positive response,” said Christine Boyle, Senior Manager for Catering, Cleaning, Events, and Food Strategy at Argyll and Bute Council.

“In the past, we had explored ways to introduce locally sourced meat into school meals but encountered several challenges, with distribution and reducing food miles being the most significant barriers. 

“When the opportunity to participate in this pilot project arose, it was an obvious choice for us. It allowed us to support local businesses while ensuring high-quality, nutritious food was served to our pupils.”

The council looked to the schools on Islay and Jura, using pupil focus groups to gain students thoughts on venison and try different dishes that met nutritional standards. Led by the upper year groups at Small Isles Primary, pupils of all ages tried and voted for their favourite dishes. The result? Venison burgers and meatballs – and the price was favourable. 

“The response has been brilliant and while this is currently a pilot project on the two islands, we hope it can continue. It’s not shown a significant increase in cost because it’s only two products every three weeks – but it has increased our meal uptake, which has been fantastic,” Christine said. 

Lucie Wardle, Senior Development Manager (Supply Chain Lead) at Soil Association Scotland said “It has been a real joy to work with Wild Jura and Argyll & Bute Council on making this idea a reality. Getting local food into local school meals is a huge focus for our work, but it’s not always easy. Wild venison has been an area of interest for years, but making these things happen takes time. 

“Food for Life Scotland is about bringing people together and working through the supply chain finding solutions to barriers and pushing forward. This project is a shining example of what can be achieved with collaboration, dedication and a passion for the environment and good food.

“Making use of wild venison in the communities where it is being culled is a win for everyone. Wild venison is such a sustainable protein – it’s low carbon as we’re not supplying the feed or farming it with added inputs, the deer are here in our landscape and need to be culled by regulation, so finding a valuable supply chain for this nutrient dense, sustainable meat is a no brainer. The kids here on Jura are surrounded by deer, it’s part of their culture, so to be able to get it into their school meals just makes sense – plus it’s really delicious.”

Scotland’s wild deer population has grown significantly over the past three decades, reaching an estimated one million. While this majestic wildlife is part of the nation’s identity, its growing numbers have posed challenges – malnutrition in the herds, environmental strain, damage to trees, crops and biodiversity, and vehicle collisions. 

The Scottish Government estimates that over 117,000 wild deer are culled in Scotland, annually producing around 3,500 tonnes of venison. In response, communities like Jura have found innovative ways to harness this resource sustainably.

Andrew Fletcher, Ardlussa Estate, said “Next year marks 100 years of my family caring for Ardlussa Estate. Managing 17,000 acres on Jura, with free-range cattle and wild? red deer at the heart of our work, we’re proud to play our part in sustainable land management and preserving the island’s traditional way of life.

“Responsible deer management is vital to protect Jura’s natural environment. Without careful culling, deer would face starvation, and their impact on young trees and vegetation would threaten the island’s biodiversity.”

Enter Cath and Andy McCallum, founders of Wild Jura. With a vision to connect the land’s bounty to the people who call it home, they built a small but mighty butchery on the island. Working with nearby estates like Ardlussa, Barnhill, Tarbert, and Ruantallain, they process wild venison from deer that roam freely on the hills. The goal of supplying into the council for school meals didn’t arrive until later.

"We had not seriously considered introducing our venison into school meals until we were approached by Food for Life Scotland," said Cath McCallum, co-founder of Wild Jura.

"A friend had often expressed the view that venison should feature on school menus, and while I shared that belief, it always felt somewhat out of reach. However, through this initiative, Lucie from Food for Life Scotland played a pivotal role in turning that vision into reality.

"The supply chain is remarkably simple. From source to school, the journey takes no more than an hour - from the hill to Port Ellen. Food miles are exceptionally low, processing is minimal, and any additional ingredients are organic. We are grateful that these benefits are recognised and are now being enjoyed by local children, whom we have a collective responsibility to feed with care.

"On a personal level, it is especially rewarding to know that my own children, who attend this school, are receiving locally sourced, sustainable food. They are also gaining an understanding of the food cycle—learning where their food originates, the reasons behind the cull, and the broader benefits of this approach."

The pilot project supplies wild venison to six schools across Islay and Jura, including primary schools and Islay High School. The meat is nutrient-dense, rich in protein, and low in saturated fat, making it a healthy addition to school meals. 

Recipes were developed that comply with Scottish Government Nutritional Requirements for Food and Drink in Schools and the Food for Life Served Here standards. With a background in consumer innovation, Cath collaborated with a group of P6 and P7 students prior to the project launch. She introduced them to customer research principles and guided them in developing a questionnaire to gather feedback from their peers on the venison dishes.

Christine said, “It was essential to incorporate the pupils' thoughts and ideas into this project. After all, they are the ones eating the meals, and ensuring they enjoy them is key to encouraging high uptake.”

This journey has not been without its challenges - establishing the butchery, meeting strict nutritional guidelines, and balancing the needs of wildlife management. But the rewards have outweighed the hurdles.

“It felt like the stars have aligned and we’ve got the right people in the right positions at the right moment. For me, the process felt both aspirational and like simple common sense; a challenge, certainly, but one that promised a rewarding outcome. That is the essence of establishing a local, sustainable supply chain - identifying those who can support you and putting in the work to bring it to life,” says Cath.

“Getting wild venison onto the school lunch menu has been a long journey, but seeing young people embrace this nutritious, locally-sourced meat is a real milestone,” Andrew said. “Cath and Andy have led the charge, and their dedication is transforming how people view venison.

“When you choose Jura venison, you’re not only getting a product that tastes fantastic, but you’re also supporting the future of our island community, our environment, and our local economy.”

Looking ahead, the council plans to monitor the project's outcomes and explore opportunities to expand this initiative to more schools across Argyll and Bute. The success of this pilot could serve as a model for other regions seeking to integrate locally sourced, sustainable produce into public institutions.

“For others seeking to pursue similar initiatives, I would encourage them to look to Food for Life Scotland. They are partnering with numerous local authorities to develop healthy, locally sourced, and sustainable supply chains. Without their support, I am not sure we would have been able to achieve what we have,” said Cath.