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.
Chefs from contract caterers, a college, plus various independent pubs and restaurants attended the half day workshop which began with an in-depth presentation on species, seasonality and butchery. The chefs created their own dishes from a selection of game cuts and a box of mystery produce, which allowed them to put into practice their new skills and experience.
The impressive dishes included Carpaccio of Venison with Watercress Pesto, Roasted Pheasant with Caramelised Onion and Field Mushrooms, Partridge with Thyme Rosti and Baby Beets, and Pigeon with Leek and Wild Mushroom Fricassee. The food was tasted by all the chefs to compare and discuss, with prizes awarded by Lee Maycock to the best.
Alexia Robinson of Game-to-Eat, said: “Game is wonderfully versatile, delicious and readily available - it's a great choice for professional chefs. With these inspiring workshops, there is no excuse not to put game on the menu during the season and tempt your customers.”
Further workshops are planned for 2011. To register your interest email info@gametoeat.co.uk
Chef attendees were:
Jackie Denyer – Toyota, Harbour & Jones
Michael Jedrzejczak – Inst. Of Physics, Harbour & Jones
Gavin Quinn – St Pauls, Harbour & Jones
Trine Eriksen-Johnson – St Pauls Restaurant, London
Peter McAllister – Merton College, Oxford
Donna Young – William IV pub
Neal Jones
Simon Goodman – Duke of Cumberland Arms
Jason Crosby
Ben Burdass – The Old Ship inn, Ringmer
Alarna Fowler – Royal Oak, Poynings
Dom Toussaint – Royal Oak, Poynings |
