Topical countryside debates at first GWCT Welsh Game Fair

Three days of topical debates surrounding the countryside will be held at the first ever GWCT Welsh Game Fair to be held at Vaynol Estate, near Bangor from Friday to Sunday, September 9-11.

Held in the GWCT Nick Williams Theatre at the event, the organisers promise a “fresh forum for countryside conversations with panellist and audience interaction” with key speakers involved in conservation, shooting, farming, landscape management and food.

Debates moderator is Rob Yorke, an environmental dialogue broker who “creates space for conversations on countryside and environmental issues”.

Saturday’s speakers include Welsh celebrity farmer Gareth Wyn Jones who will lead a debate entitled ‘#LivingtheDream (with friends and foes)’ on Saturday at 2pm, while prominent Welsh chef Bryn Williams will speak on the topic ‘Food focus – from farm, river, wood, sea, field’ at 3pm.

Friday morning’s debates will include a welcome by Mr Yorke and Teresa Dent, GWCT’s chief executive, ‘21^st century shooting landscape – a different way’ with Ian Coghill, author of ‘Moorland Matters’ and guests and ‘Farming Tomorrow for new markets’  with Alistair Leake, GWCT farms director and Mariecia Fraser, Professor of Upland Agroecology at Aberystwyth University.

The afternoon focuses on ‘Multifunctional forestry and small scale woodlands’ with Anthony Geddes from Confor and guests, ‘River conservation and catchment collaboratives’ with Dylan Roberts, GWCT, Peter Powell, Welsh Dee and Richard Williams, ‘Wildlife stewards; new partnerships’ with Patrick Galbraith, author and journalist in conversation with guests and ‘Conservation land successes in Wales’ with Lee Oliver, GWCT projects manager and guests.

Saturday morning debate are ‘Managing fire issues – a role for land managers’ with Craig Hope , UK Tactical Wildfire advisor, ‘Gamebird releasing in a modern era’ with

Mike Swan, GWCT’s head of education and David Hooper, gamekeeper and ‘Woodcock in Wales – sport and science’ with Owen Williams, artist, GWCT Wales chair.

The afternoon session includes ‘Novel nature – learning to live with reintroduced wildlife’ with David Bavin, Alicia Leow-Dyke, Welsh Beaver Project and Craig Shuttleworth, ‘#LivingtheDream (with friends and foes)’ with Gareth Wyn Jones joined by Rachael Madeley-Davies and Nikki Yoxall, ‘Food focus – from farm, river, wood, sea, field’ with Bryn Williams and guests and ‘GWCT tools, tech, current affairs update’ with Matt Goodall, GWT advisor for Wales.

Sunday will open with a church service followed by ‘Keeping an eye out during uncertain times’ with DPJ Foundation, a mental health charity and guests, ‘Recreation and access issues today – bikes, bulls and barbecues’ with Richard Prideaux and ‘How well do policymakers engage with grass roots?’ with Ashley Hardaker and Aimee Morse.

The afternoon session focuses on ‘Curlew conundrums across the UK’ with Rachel Taylor, British Trust for Ornithology and Patrick Laurie, author and farmer, ‘Land and water managers in media’s glare – seeing the light for the heat’ with Jenny Knight, rural researcher and Martin Williams, farmer and ‘Gundog ready and Welsh wildfowling fever’ with Julie Collins, Dog & Field and Gethin Jones, wildfowler.

Sue Evans, GWCT director Wales, will lead an end of show outtake and debrief with guests to close the debates.

For full details on the times of the debates, visit https://www.welshgamefair.org/gwct-nick-williams-theatre .

The GWCT Welsh Game Fair is organised by Stable Events in partnership with the Game & Wildlife Conservation Trust (GWCT). Stable Events also organises The Game Fair at Ragley Hall, Warwickshire and The GWCT Scottish Game Fair at Scone Palace, Perthshire.

Fishing, clay shooting, gundogs, game cookery, falconry, horses and hounds, archery, rural crafts, food and drink will all feature at the event.

Chef Bryn Williams, originally from Denbigh, will be creating a bespoke menu for guests in a VIP Enclosure Restaurant, sponsored by iconic Welsh jewellery brand Clogau. He will also be taking part in live, open-air cooking demonstrations throughout the weekend.