There was a recent promotion of Mountain River product at the Glacier Hotel in Grindelwald, a village in Switzerland. This was organised by Jacques Beyeler of our import partner, CASIC. A number of Swiss chefs were offered up various samples of venison to try and to ultimately promote Mountain River as their new venison partner of choice. Jacques says that the promotion was very positive. They also appreciated the short and efficient time taken to do the promotion during the lunch and dinner rounds. During the promotion, the chefs tasted the petit tender as carpaccio just with salt directly from the cutting board, also the petit tender as tatiki, try-tip, and short-ribs round of knuckle. Shannon gave a lot of background information around the farming practices, cutting, sustainability and also had discussions concerning the co2 emissions - which is very important to the Swiss chefs. Overall it was a successful promotion and we’re looking forward to seeing the uptake of Mountain River Venison in Grindelwald and beyond!
