Eva Humphries is a Nottingham-based nutritionist (BANT-registered and CNHC-accredited) with over nine years of clinical experience and an MSc in Clinical Nutrition.
After switching careers from IT, she founded Wholefood Warrior to champion a down-to-earth, science-backed approach to healthy eating.
Eva specialises in metabolic health, including type 2 diabetes and geriatric nutrition, and works across the UK delivering personalised consultations, corporate wellness programmes, and sector-specific nutrition support.
She’s a regular contributor to national publications and food events, blending evidence with humour to make nutrition accessible. Her recipes, retreats, and demos all share the same message: more nutrients, fewer gimmicks.
This year, Eva will be bringing her experiences and skills to the BASC Wild Food Kitchen Theatre sponsored by Global Knives stage at The Game Fair 2025. You can find the timetable for all the events taking place in this theatre at The Game Fair here.
So we were delighted to have the chance to chat to her before The Game Fair to learn a bit more about why she does what she does, and what she will be doing in her sessions at The Game Fair.
As well as making a difference to the lives of her clinical patients, and raising awareness of nutrition eating through her social media and public appearances, Eva is also consulting with clients in the Care Sector about the nutrient levels in their meals. In turn, this has led her to doing research with a leading University to understand more about the nutrients that game meat provides.
As a little extra for our CWG audience, Eva has very kindly allowed us to share her Venison Ragu recipe with you.
Eva says, “It’s a beautifully tasty dish that scores very high on the chart of essential nutrients. If you enjoy “spag bol”, then trust me, you will likely get on with this recipe too.”
Eva’s Venison Ragu
Eva describes this as a rich, elevated twist on a classic. This hearty recipe brings together deep, savoury flavours and a focus on nutrient density, transforming a humble ragu into a wholesome, satisfying dish that’s as nourishing as it is delicious.
Ingredients (makes 4 portions)
300g wild venison mince
1 organic chicken liver, 30g - 40g approximately
1 medium carrot
1 medium onion
1 stick of celery
1 clove of garlic
400g passata or chopped tomatoes
1 sprig of fresh rosemary
1 sprig of fresh oregano
2 sprigs of fresh thyme
Good quality extra virgin olive oil (I used Positively Good For You’s EVOO)
Sea salt
Freshly ground black pepper
To serve:
A handful of fresh basil leaves
Parmesan cheese (optional)
350g of pasta, cooked al dente
The story about how Eva came to develop this recipe is fascinating, so head over to her website here to learn all about it and for the rest of the recipe instructions.
You can also learn more about what Eve does over on her website and on her Wholefood Warrior instagram account here.
As always, thank you for reading and thank you for listening to the podcast. If you enjoy it, we’d love it if you would leave us a review on Apple or Spotify please as it really helps us to reach more people.
If you’re going to be at The Game Fair, please do let us know in the comments below and we’ll hope to see you there.
(Photo credit : Ralph Barklam 2025)
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