I worked with Game-to-Eat and produced a DVD which our chefs could download when at work. The DVD showed them how easy game was to prepare as well as giving recipes ideas relevant to their sector of the pub business. It also meant they could plan well ahead to ensure game featured on the seasonal menu.
- Ben Bartlett, Food Development Manager, Pub sector

The game workshops have been excellent.  With game featured on the Chef & Brewer menus this autumn we wanted to ensure our chefs were up to speed on cooking game and able to give customers a good choice on the menu.
- Dave Bennett, Product Quality Manager

Working with game is always a joy, but demonstrating it - especially to people unfamiliar with furred and feathered food - is incredibly rewarding. I try to use world cuisines to underline the versatility of the products. Stir-fried venison loin with tangerine peel or spatchcocked partridge with Moroccan spices are examples of dishes that make the consumer think again about the image of game and realise the broadness of its appeal.
- Ross Burden, celebrity chef