Chefs team up to learn more about British wild game

Game was top of the menu when chefs from Sodexo's education, defence, Director's Table and corporate services recently teamed up at Westminster Kingsway Catering College to learn more about British wild game.

The event, organised by Game-to-Eat and Sodexo, gave 12 chefs the opportunity to get hands on with cooking venison, pheasant and partridge, with the aim of inspiring chefs to experiment with game.

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

Jose Souto, chef/lecturer at Westminster Kingsway, gave an in-depth and educational demonstration on pheasant, partridge and venison. The chefs were then let loose in the kitchen, working in teams of two using venison, partridge or pheasant to devise a starter and main course.

The day was rounded off with a five course dinner in which the chefs were joined by Sodexo guests from kitchens around the country. The menu featured a feast of game provided by Yorkshire Game and included pheasant breast smoked over Elderwood chips to start and a trio of venison Westminster for the main. 

Guests also enjoyed wines, provided by Laytons Wine Merchants, which were specially chosen to complement each course of the menu.

Chef Pascal Aussignac of Club Gascon, who judged the dishes, congratulated all chefs their innovation in the kitchen. First prize, a day's shoot, was awarded to Luc Marimba, of WGM and Bernard Denin, of Nabarro Nathanson.
 
David Mulcahy, Sodexo craft and food development director, hosted the evening and reminded the chefs that game is an excellent choice for seasonal menus.

Words: Maria Bracken

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