We can’t wait for game!
Top chefs are excited about inviting guests back indoors again and about the start of the new game season this summer. We are excited to be launching The Great Game Guide at The Game Fair at Ragley Hall in July and we hope to see you there where we’ll be hosting a great number of top chefs and game suppliers on our purpose-built demonstration stage, showcasing excellent game cookery and butchery!
We’ll also be holding an event at Bristol Audi in October celebrating game with a banquet for 200 guests in the Cribbs Causeway dealership for an evening with World Cup Rugby Referee, Nigel Owens.
Chefs cooking on the night will be Dan Bowden from Berwick Lodge and Carl Cleghorn from Thornbury Castle, both of whom are featured in the guide.
Both events will see students from all Chefs’ Forum Academy Colleges working the events to gain valuable work experience of high-end events celebrating both game meat and the sector.
In the meantime, we’ve been canvassing the best game chefs up and down the country and getting a snapshot of how much game means to chefs. It is not surprising that it’s popular to cook with. The unrivalled quality of British game is a joy from the moment the season starts.
Here’s what the chefs have been saying.
Claude Bosi of London fine dining restaurant Bibendum (and holder of Two Michelin Stars) told us: “The game season is for me the highlight of the year, it is a natural showcase of autumn and winter. Hare is a great favourite of mine and on the feathered side, it has to be woodcock- It is truly wonderful”
At Parlour, in London’s Kensal Green, chef Jesse Dunford Wood said: “I love game because of the unexpected nature of the wild British seasonal larder that affords us the finest array of native species. Some might be scared by deep strong flavours, but there really is something for everyone at every level!”
Mario Perera, the Executive Chef of The Dorchester Hotel is a fan of venison. “I love venison. It’s my favourite game meat and regularly features on both my banqueting and chefs table menus at The Dorchester. My signature dish has to be venison ravioli with fig and pistachio crumble and Marsala jus- The flavour is delicious and these ingredients complement each other so very well.”
Outside London we talked to two Michelin Star chef Sat Bains (who’s eponymous restaurant is in Nottingham) and is a big game fan. He told us:
“Game is a way of life in British culture and as a chef it is essential to work with the seasons. Game season is one of the most exciting as I am able to taste food at its wildest from the best ethical suppliers. I love to be able to pass this onto my guests. All chefs should have game on their menus when in season. It is delicious and super seasonal.”
Chef Adam Bennett at The Cross, Kenilworth said:
“I love game meat because it’s totally natural, on our doorstep and gives us a great palate of flavours with which to work. Game is a highlight of the transition of summer through to autumn and my favourite season of the year.”
2021 is shaping up to be a great year for game with restaurants back open and chefs and guests looking to experience the Best of British.