Fox red Labrador

Is this the solution for excess game?

My recent article on the problem of disposing of surplus shot game prompted a lively response, so thank you to everyone who contacted me. Such feedback confirmed to me that it is the biggest challenge facing the shooting industry, and if no satisfactory solution is found it is bound to…

Braced up pheasants

Game industry cuts antibiotic use

Reduction in antibiotics in meat from game Shooting and game bird organisations have welcomed 
a big fall in the number of antibiotics used in the rearing of pheasants and partridges in the UK. Figures endorsed by the Veterinary Medicines Directorate (VMD) were released in October 2017, showing that antibiotics used…

Tom's Kitchen Chelsea

Kitchen supper in Chelsea

A good restaurant has to have two things. Firstly, delicious food and secondly, ambience. Don’t you think? You really can’t have one without the other. If the food is great but the atmosphere is lacking, then you’re not going to want to linger and chat. If the ambience is great…

pheasant and game chips

Make your views count. Vote for the best of British game

The shooting, game meat and hospitality sectors have come together, with leading British businesses James Purdey 
& Sons, Boisdale Restaurants and Taste of Game teaming up 
to launch the inaugural Eat Game Awards. They are on a national search for those individuals and businesses that have shown success, innovation and…

Shoot lunch ideas

Are these the best shoot lunch ideas of all time?

The shoot lunch conjures up scenes of steaming plates, cottage pies and treacle puddings but in fact a shoot lunch on the grouse moor in August should be very different from the shoot lunch in mid December. Here are some new shoot lunch ideas for the cook and host to…

Curried roast grouse

Recipe for roast curried grouse

Roast curried grouse with spiced lentil and coconut dahl, poppadum and cucumber chutney. To make the curry paste 200g galangal 200g fresh ginger peeled 100g turmeric root 300g banana shallots peeled 50g peeled garlic 2 lime leaves 4 lemongrass sticks 30ml lime juice 200g red long chilli 50ml sesame oil…

partridge chargrilled sweet potato

Spatchcock partridge with chargrilled sweet potato

Game recipe: Spatchcock Partridge with Chargrilled Sweet Potato: Top chef Mark prepares a seasonal, no nonsense dish using partridge that can either be cooked on the BBQ (weather permitting!) or on a griddle in the kitchen – this will really tempt your taste buds and it’s very easy to do.

Pot roast partridge

Easy-to-make recipe for a partridge pot roast

Now the partridge season is well underway there’s going to be some delicious young birds coming your way. Well hopefully. The partridge is smaller than the pheasant but has a wonderfully mellow flavour. Always allow one per person – just half or double the ingredients below to allow for different…

Recipe for venison loin steaks

Recipe for venison loin steaks with cabbage and bacon

Recipe for venison loin steaks served with cabbage & bacon by Byron Hayter, Ashdown Park Hotel Ingredients: Venison loin steaks 4 venison steaks, each weighing 120g 100ml rapeseed oil salt pepper Handful of blackberries to serve Venison gravy 1kg venison bones 8 shallots, chopped 1 garlic clove, chopped 2 sprigs…

Bordeaux red blends

Bordeaux red blends to accompany game dishes

Bordeaux‘s signature grape varieties have traversed the globe, to the extent that Cabernet Sauvignon and Merlot have risen to the summit of the world grape planting league in the past two decades. What’s in a Bordeaux red blend? A Bordeaux red blend usually combines two or more of the classic…

game crumble recipe

Game crumble and bread sauce by Simon Hopkinson

Here is how Simon Hopkinson creates his game crumble – and you can click here to see his roast grouse method: Game Crumble recipe: Serves 2, plentifully Ingredients A small slice of butter 75g fresh white breadcrumbs 50ml medium-dry sherry or Madeira A little salt and pepper, only if necessary…

The Yorke Arms Dining at the Yorke Arms

Six Michelin-starred restaurants serving game

Looking to eat game cooked by top chefs, in Michelin-starred surroundings? We’ve searched out six restaurants that are worth investigating. Some are in London, others range from Scotland to deepest Devon. Six Michelin-starred restaurants serving game   A post shared by Lyle’s (@lyleslondon) on Aug 7, 2017 at 8:07am PDT…

The Potting Shed pub Crudwell

Grouse and gin o’clock at The Potting Shed Pub

I think the weather gods must have got mixed up with their dates. The sun was shining as we drove down to Wiltshire on the Thursday evening before the August Bank Holiday weekend – and the weather continued to do the right thing for the next few days. Not a…

Roast grouse in bacon

Grouse recipe – bacon wrapped Scottish grouse with confit

If you find yourself in London and in need of some game, then the Punchbowl in Mayfair is a welcoming pub that isn’t pretentious in anyway. During the season, you’ll find plenty of different types of game on the menu and right now, grouse is going down a treat. So…

BBQ grouse

BBQ grouse recipe with sourdough and charred leaves

Sourdough is more digestible than standard loaves of bread and more nutritious too. It also goes perfectly with barbecued pheasant! BBQ grouse with sourdough and charred leaves Ingredients 8 grouse breasts 8 pieces of sourdough (available in good supermarkets) or here’s a recipe  4 chicory 2 radicchio 10g fresh chopped…

English spaniels

Is your gundog a fussy eater?

One of the remarkable things about dogs is that they will apparently happily eat the same thing every day, every week, throughout the year. A skinny spaniel stayed with us recently while its owners were away on holiday. The dog was delivered with its bed, food bowl and a big sack of so-called complete food. “She loves…

Squirrel nuggets

Recipe for squirrel nuggets with wild garlic mayonnaise

Few things irritate me more than wastefulness and I get a great deal of pleasure from making the most of what I shoot. It just so happens that the meat from grey squirrels is absolutely delicious – my children beg for the stuff – so this one would be coming…