Chefs attend first Game-to-Eat workshop

Chefs from pubs, restaurants and in-house caterers attended the first Game-to-Eat workshop this week.

The workshop, targeting professional chefs, were hosted by top chef and Game expert Lee Maycock.

The aim of the sessions are to expand chef's knowledge on game, from species of game; seasonality, shooting, hanging and storing of game; available cuts; health benefits and the all-important cooking of game.

Chefs were then asked to devise a game dish from a choice of game cuts available plus a selection of mystery ingredients. The dishes produced included stuffed pheasant with a mushroom, cream and sage sauce; roasted venison on a bed of roasted vegetables with butternut squash puree; and roast wood pigeon with leek and mushroom fricassee with beetroot and carrot.

The dishes were judged at the end of the session and Lee Maycock awarded prizes to Baboucarr Sanneh, chef at Royal Society and Pawel Zwirek, chef at Trowers & Hamlin. A runners-up prize was awarded to Emma Carpenter of the Park Lane Hotel, London.

Alexia Robinson of Game-to-Eat, said she was delighted with the first Game-to-Eat workshop and the standard of dishes produced: "Game is versatile, healthy and fully traceable so should be used by chefs whether they are in a pub or Michelin-starred restaurants. 

"We are looking forward to our second workshop at the end of September. Chefs can apply for a place on the workshop by emailing info@gametoeat.co.uk; we will also be looking to roll out further workshops next year."

Game-to-Eat, in its 10th year, is working to promote British wild game specifically for chefs, encouraging them to include it on their seasonal menu.

Words: Maria Bracken

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