Chef workshops:Worcester Students Get Into GameGame to Eat's consultant chef Lee Maycock has been busy, showing students of Worcester College of Technology some secrets about game. Here you can see some videos from the workshop, including Identifying feathered game and how to skin and butcher venison. Read more Peterborough Students are Game-to-EatStudents at Peterborough College were treated to a Game demonstration by expert Chef Lee Maycock. Read moreCanterbury College Game workshopCraft Guild of Chefs Consultant, Lee Maycock, took a class of 20 third year catering students and second year French exchange students at Canterbury College on a game workshop, sponsored by Game-to-Eat. Read more University College BirminghamFebruary 14 saw another great Game-to-Eat workshop take place at University College Birmingham. Read more Baxter Storey catering workshopGame-to-Eat sponsored a workshop with contract caterers Baxter Storey on 24th February at Leith’s School of Cookery. The demonstration was carried out by Lee Maycock from the Craft Guild of Chefs, where 12 chefs watched a detailed presentation on the various types of game, the British game season and butchery techniques. The group then watched Lee demonstrate roasted Pheasant with dry cured bacon and creamed savoy cabbage close-up, which they tasted, and afterwards divided into pairs to prepare some fantastic Partridge, Pheasant and Venison dishes of their own. Read more Graysons Restaurants catering workshopOn behalf of Game-to-Eat development Chef Consultant Rob Marles conducted a workshop with Graysons Restaurants at McCann Erickson’s demo kitchen in November. The eight Graysons chefs on the course received a presentation on the various types of game available and accompanied by close up preparation and cookery demonstrations. Read more Chefs workshopsIf you are a working chef and would like to find out more about putting game on the menu in time for the new season, you can apply to attend one of our workshops. You will learn about seasonality, preparation and butchery, watch a cookery demonstration by Lee Maycock from the Craft Guild of Chefs, and have the chance to get hands on cooking some dishes.  Sodexo training workshop at Blenheim PalaceA full day Game Awareness workshop with foodservice company Sodexo saw chefs learn how to cook with British wild game. In an effort to demonstrate the benefits of putting game on the menu, Lee Maycock from the Craft Guild of Chefs informed the chefs how to identify game, what to look for in quality, discussed local sourcing & provenance, and flagged up the nutritional benefits of eating game. The chefs then got into teams to prepare their own dishes using ingredients which complemented the delicious underutilised meat. Read more |
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