Game to Eat

University College Birmingham takes part in game seminar

University College Birmingham takes part in game seminar
February 14 saw another great Game-to-Eat workshop take place at University College Birmingham. It was attended by Jack Ponton, Jonathan Reynolds, Kaylea Taber, Laura Powis, Simon Woolams, Sarah Dale and Emily Fletcher. Chef demonstrator Lee Maycock praised all the students for their enthusiasm, and deemed the best game dish to be Laura Powis’s Roe Rump with Poached Pear and Juniper Red Wine Jus - pictured. 
 

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.  

Best UK Game Dish 2010

Calling all chefs - have you got the best British game dish in the land? You could win £250!To celebrate the start of the 2010 game season, Game-to-Eat has teamed up with Restaurant Magazine to find the best game dish on offer in the country’s restaurants and gastropubs.We want to reward the dish that best reflects the quality of the UK’s game and the skills of the chef. If you have a fantastic creation made with pheasant or partridge that you and the team are proud of, we want to hear from you. For further info and details how to enter click here.

Professional chefs go wild for game

A second Game-to-Eat workshop for chefs took place at Leiths School of Food and Wine on 28th September, led by game expert and consultant chef Lee Maycock. The workshops are designed to give working chefs and caterers the opportunity to expand their knowledge and skills on preparing and cooking game for pubs and restaurants.

Quality Food Awards 2010

Highland Game took the Q award n the Meat, Game, Fish & Poultry category at this year's Quality Food & Drink Awards that took place at the Park Plaza Westminster Bridge hotel. The Highland Game Larder Trimmed Fillet of Venison then went on to take the Gold Q Award, beating off all other category winners.

Game heaven at the Oasis

Twenty GSCE catering students from the Oasis Academy in Southampton took part in a Game-to-Eat Masterclass with game expert Rob Marles on the 21st October. The day was designed to increase the students’ awareness of game and the cookery methods.