Game to Eat

Peterborough Students Are Game-to-Eat

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: info@gametoeat.co.uk

Finger Lickin’ Pheasant

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.

Game for a taste of something new

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.

Game sets the tone at Nokia

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.