Stuart Blackman, of The Country Bumpkin is passionate about wild food and his enthusiasm for supporting wild British produce including game has been recognised after being nominated as a finalist for Gary Rhodes Local Food Heroes award for the East Anglian region.

Gordon Ramsey is a keen supporter of British Wild Game. Click here to see what he had to say when he was interviewed on the Chris Moyle’s Show on BBC Radio One.

Transcript: Radio 1 Chris Moyle Show – Interview with Gordon Ramsey

Date: Friday 24th October 2008

Presenters: Chris Moyle and Comedy Dave

CM – Chris Moyle
GR – Gordon Ramsey
CD – Comedy Dave

CM: So this book is ‘Cooking for Friends’ by Gordon Ramsey, are these big dishes?

GR: they are seriously easy and straightforward to put together, nothing that revolves around things like veal jus, truffles, foie gras. It’s a very simple, easy put together unintimidating cook book.

CM: Let’s pick one, Raised game pie,

CD: Nice

GR: At this time of year, game pie is absolutely perfect, whether its pheasant – partridge - venison, game is lovely and cheap

CM: Where can we find them, can you get them from the shop?

GR: Partridge and pheasant you can get in the shops

CD: Do you have to go to like specialist butchers or can you get them in the supermarkets?

GR: Yeah supermarkets

CM: Can you order meat from butchers?

GR: Yeah you can and online.

- Transcript end -

For the very first time Game-to-Eat has organised in-store hot sampling of British wild pheasant in a number of Tesco, Sainsbury’s and Waitrose stores across the country during October and November. Why not pop along to your local store and give game a try for yourself and let us know what you think.

Follow the links to find you local store.

Sainsbury’s

Saturday 15th November 2008

Please note that the sampling may be subject to change.

Celebrity chef Phil Vickery has teamed up with Game-to-Eat to produce six short recipes films. Phil has devised six recipes focusing on pheasant, partridge and venison. Phil who is a big fan of British Game has devised the recipes to be quick and easy to cook using readily available ingredients.

Check out the films here.

Café Spice
Namasté
16 Prescot, Street, London, E1 8AZ, United Kingdom

British Game Dinner

Held on Wednesday 22nd October 2008

Multi-Award Winning Chef Cyrus Todiwala M.B.E.
presented a four course dinner featuring the best of British Game in association with Each of the four courses matched with a wine from award winning Rioja Producer Marqués de Cáceres presented by Florent Thibaut

To download a copy of the menu please use this link (PDF format)

Local game will be taking centre stage at Fifteen Cornwall this autumn with a special offer for three-course Game lunches for just £19.50 between 29th September – 24th October (Mondays to Fridays).

Max Mason’s award-winning Big Bang restaurant in Oxford is known for quality, ethical, locally sourced food at a fair price – so long as it is sausage and mash!

The Countryside Alliance’s Game-to-Eat campaign has launched its 7th annual recipe booklet, unleashing tempting recipes such as Pan-Seared Pheasant with Bacon and Figs and Roast Partridge with Thyme Butter, Wild Mushrooms and Parsnip Puree on a hungry public ahead of the new shooting season.

The booklets and accompanying posters are provided to 8,500 butchers and 3,500 pubs in the build-up to the game season, showing the public the variety and combinations of tastes they can achieve with game and how simple it is to cook. Over the years, the booklets have proved to be an invaluable sales tool for shoots selling direct, butchers and game dealers as they promote game in a modern and stylish fashion. In addition, a special edition of this year's recipe booklet will be supplied to the main supermarkets, who are increasingly stocking game products.

Chef, Sophie Eleanor Wright, who is a Member of the Culinary Academy Team, has devised the seven new recipes, which include Game Pie and Spiced Plum and Venison Salad. In the introduction to the booklet she expresses the hope that it will “encourage and excite you to experiment with a variety of ingredients and get the most out of cooking game. It makes an excellent choice if you want to impress your guests with something a bit special and it’s really healthy.”

Game-to-Eat Director Alexia Robinson commented: “With next season in prospect, we have a fresh opportunity to take game to a brand new audience and these recipes should do the trick. With the cost of living spiraling ever upwards at present, it is likely that more and more people will be increasingly cooking at home. We hope that they will be inspired by Sophie’s new recipes and give game a go.”

Game was the dish of the day when chefs from Sodexo catering divisions gathered together at Westminster Kingsway Catering College to learn more about British wild game. The event, organised by Game-to-Eat, gave chefs the opportunity to get hands on with cooking venison, pheasant and partridge, with the aim of inspiring the chefs to experiment with game and encouraging them to include as a regular feature on their seasonal menu.

The end of the shooting season does have a silver lining at least for the villagers in the tiny hamlet of Shearsby in Leicestershire. To mark the end of the season the annual game lunch is celebrated at the Chandlers Arms, Shearsby’s quaint little pub on the village green. Residents cook their own speciality recipe from the game harvest and take them to the village pub for all to enjoy. Pheasant, partridge, duck, rabbit, hare, venison, muntjac and woodcook all grace the tables in this gastronomic extravaganza. The annual event has gone on longer than anyone can remember and the pub landlords Steve and Karen say it is a unique occasion which they are pleased to host. The Chandlers Arms is renowned for its real ales which are a perfect accompaniment for the feast.