Game to Eat
THE COUNTRYSIDE ALLIANCE FOUNDATION
A tasty and healthy alternative to Lamb, Chicken, Beef or Pork
Top game news:Game sets the tone at NokiaThursday, 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. Read more... Game-to-Eat – the success storyFriday, 19 August 2011 The Countryside Alliance Foundation's Chief Executive Alice Barnard writes: With the season off to rolling start, I thought I would update you on The Countryside Alliance Foundation’s Game-to-Eat campaign and inspire you to get cooking or spread the word about game. Our latest short film is guaranteed to make you hungry, and shows top chef Lee Maycock teaching the catering students of Hertford College how to recognise and cook game meat. Read more... Food writers get a taste for game in SussexThe Game-to-Eat campaign welcomed in the start of the game season with a special trip for food writers, designed to provide the “complete game experience” in the stunning Sussex countryside. Read more...Game-to-Eat Launches Season on AirGame-to-Eat, the campaign dedicated to increasing the awareness and enjoyment of British wild game, hailed the start of the season with a series of live and pre-recorded radio interviews across the UK, with the aim to debunk some of the myths surrounding game. Read more... Action Against HungerGame-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. Read more... Look out for a Living Heritage ShowTuesday, 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!! Read more...As seen on TV!Tuesday, 10 January 2012 Game has been making a steady appearance on television cookery shows over the past couple of months, including a rabbit and pheasant dish on Britain’s Best Dish – The Chefs on 21st December 2011. The Main Course semi-finals saw Exeter chef Craig Dunn and Suffolk Chef Ross Pike battle it out with fellow contestant Luigi Vespero from London.Craig impressed judges Jilly Goolden, John Burton Race and Ed Baines with his dish of Rolled Loin of Rabbit with Five Spice Sauce and Smoked Potato Puree which was described as economical but intricate.Ross chose to showcase one of his favourite ingredients - pheasant - with his rustic Pheasant Kiev created which was accompanied by Pheasant Scotch Egg and a warm Truffle and Spelt Salad. He told judges from the Good Food Guide that the pheasant was not hanged for too long and is a good introduction to the meat.Sadly the chefs missed out on the finals to Luigi who won the panel over with Italian Beef Rossini but it was a very close call.Find the recipes here:http://www.itv.com/food/recipes/rolled-loin-rabbithttp://www.itv.com/food/recipes/pheasant-kievGame was also spotted on Nigel Slater’s Simple Christmas where Scotland locals Rob Mackenzie and Andy Waugh show Nigel how to make a venison recipe fit for a Christmas party – Venison with Figs and Port. You can watch the clip here http://www.bbc.co.uk/programmes/p00mrfn9 |
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