Game Week is aimed at strengthening the networks of local suppliers and introducing people to the taste of game. It is being jointly run by the British Association for Shooting and Conservation’s Taste of Game campaign and the Countryside Alliance’s Game to Eat campaign.
Both bodies are encouraging pubs to hold themed-events to showcase the best in game dishes, such as venison chorizo, pheasant sausages and game pies. They also suggest running special introductory offers. Taste of Game The Shire Horse at Edlaston, in Derbyshire, will be hosting a Taste of Game evening complete with a countryside-themed quiz and after-dinner speaker.
A variety of different game dishes will be available on 26 November for £35 per person. On the same evening, the Sussex Ox, in Polegate, East Sussex, will offer a four-course menu with an array of locally-sourced game.
Ticket price is £30.
Michelin-starred chef Phil Vickery, a supporter of the Week, said: “Great British Game Week is a great idea. What I am doing is modernising the way game meat is cooked – it is incredibly versatile and very quick to cook.
“You can attach lots of great flavours to it, from spice to sweet and fruits. I urge everyone to try game meat.”
Annette Cole from Taste of Game said: “Game meat is more popular than it has been for years. It is delicious. It is low in fat, high in nutrients, inexpensive and extremely versatile. It can be locally-sourced, meaning food miles are minimal.”
Jack Knott of the Game-to-Eat campaign added: “Butchers around the country are only too happy to advise those new to game how to get the best out of these wonderful meats and the Game-to-Eat and Taste of Game websites are bursting with recipes for you to try.”
Visit www.tasteofgame.org.uk or www.gametoeat.co.uk for more information and recipes.
The Freemason’s at Wiswell – voted the UK’s number one pub in the Good Food Guide 2015 – hosted its very own Game Week in October. The Week kicked off with a five-course signature menu by two-star Michelin chef Kenny Atkinson from the House of Tides, in Newcastle.
He was followed by evenings with Michelin-starred chef Josh Eggleton from the Pony and Trap, in Chew Magna, Somerset, and Monica Sawhney from the Spice Club, in Manchester.
Steven Smith, chef/owner of the Freemason’s, served up a game menu on the Saturday, followed by roast grouse and bread sauce on the Sunday. Guest chef evenings were £70 per person with an additional £30 option for wine.