Game to Eat



A tasty and healthy alternative to Lamb, Chicken, Beef or Pork

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Welcome to Game-to-Eat the campaign dedicated to promoting the delights of wild British game meat. On this site you will find lots of information about the different types of game, when they are in season, advice on where to buy and ideas for lots of exciting recipes. And if you are a retailer or a caterer there is masses of information in our trade area to help you make the most of this wonderful product of the British countryside. The campaign is a key part of the Countryside Alliance’s campaigning work and is dedicated to promoting the produce of our shoots, game dealers, butchers and farm shops.

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Peterborough workshop

Peterborough Students Are Game-to-Eat

Wednesday, 1 February 2012

Peterborough Students are Game-to-Eat


Students at Peterborough College were treated to a Game demonstration by expert Chef Lee Maycock.


The students were given an in-depth briefing on ‘fur and feather’ including portioning game birds.  Lee then gave a cookery demonstration before students were allowed to get hands on and devise their own dishes using various game cuts available.


Game-to-Eat are offering catering colleges in the UK an indepth workshop on Game including a close look at pheasant, partridge, venison and rabbit.  For more details email: [email protected]


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Finger Lickin’ Pheasant

Wednesday, 14 December 2011

A fish & chip shop owner from Wells-next-the-Sea, Norfolk has added an unusual seasonal special to his menu to encourage more visitors to his shop this winter.Marcus French, 52, of French’s Fish & Chips  is now selling pheasant ‘goujons’ and chips at £5 a portion. The strips of fresh pheasant breast are flash-fried in palm oil for just two minutes to ensure the meat is not overdone, making it the ultimate fast food with less fat than chicken. Sales of the goujons are going well with about 30 portions being sold a week.

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Game for a taste of something new

Tuesday, 22 November 2011

A Northumberland inn is encouraging people to eat more game with a series of weekly eating events.Dishes featuring the flavours of wild pheasant, partridge, rabbit and venison will be among the highlights of weekly game evenings being introduced at The Lindisfarne Inn at Beal, in a bid to raise the profile of game as a tasty and healthy alternative to beef, pork and chicken.   Wild game, fresh from Northumberland estates, will be showcased each week in a menu devised by head chef Chris Taylor.

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Game sets the tone at Nokia

Thursday, 13 October 2011

This week staff at Nokia's HQ in Farnborough enjoyed a week long game promotion courtesy of Game-to-Eat.  Nokia’s chef, who works for contract caterer Sodexo, had attended a Game-to-Eat workshop a couple of years ago and as a result is extremely keen on game meat.  

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Look out for a Living Heritage Show

Tuesday, 9 August 2011

Game is top of the bill again at the Living Heritage County Shows.  Wowing the crowds is expert game chef Tony Robertson with mouthwatering recipes such as Pheasant Breast with Sweet Potato Mash with Star Anise and Pheasant Breast with Vegetable Stir Fry.  It’s a great opportunity to pick up chefs tips on cooking game as they have short cuts we just don’t know about!!

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Action Against Hunger

Tuesday, 8 March 2011

Game-to-Eat and top chef Cyrus Todiwala of Café Spice Namaste are proud to be supporting Action Against Hunger at the Taste of London Show, Regents Park. Visit Cyrus at the show on Sunday 20th June where he will be cooking delicious venison bhuna. All proceeds will benefit Action Against Hunger.

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Top recipes:

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Grilled, pan-fried, roasted, casseroled and even a pheasant here for lots of exciting pheasant recipes!
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BBQ'd, braised, minced or served as classic here for lots of exciting venison recipes!
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Hot pots, salads and served Moroccan here for lots of exciting partridge recipes!
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Click here for further details on all of our Top recipes >
Celebrity testimonials
Rachel Green
Celebrity Chef
Rachel Green Celebrity Chef
I absolutely love cooking with game – I'm a country girl, a farmer's daughter, and it's part of my life. People often don't realize how versatile – and how healthy - game is to cook and eat. 

There's a huge variety available – from snipe and partridge to venison and hare, and so many ways of preparing it, from traditional old-fashioned and delicious roast pheasant wrapped in bacon to a modern-day venison burger stuffed with blue cheese.

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