The finalists for the 2026 Eat Game Awards have officially been announced. This year’s shortlist is packed with new faces, bold talent and passionate champions of game meat from across the UK.
Taking place on 19 March at the stunning Soane Hall in London, the awards celebrate the individuals and businesses who go above and beyond to cook, sell, promote and inspire their love for British game.
This year’s nominations saw a wave of new names recognised for their innovation, skill and dedication – from chefs transforming game into modern masterpieces to butchers, educators and retailers keeping the wild larder alive and thriving.
The Eat Game Awards honour the people, places and products that bring game from field to fork, shining a spotlight on those making it accessible, exciting and relevant in today’s food culture.
Now firmly established as a standout event in the culinary calendar, the awards are more than just a celebration; they’re a platform for the game industry to grow, inspire and thrive.
2026 Eat Game Awards finalists
Best Game Butcher
- Dartmoor Deer Services
- Della Kimmins – The Farm Butchery
- Kingdom Game Ltd.
Best Game Chef
- Rob Arnott – One Dining
- Mark Kempson – Kitchen W8
- Callum Leslie – The Black Swan at Oldstead
Best Game Product
- Burnside Farm Foods
- Cheshire Wild Venison
- Deer Box
Best Game Restaurant or Pub
- The Abinger Hatch
- The Boat at Erbistock
- The Caddy Mann
Best Game Influencer / Educator
- Joe Mann – Queen’s College, Taunton
- Chris Marney – Game for Anything
- Zdenka Wise – King’s Academy Easthampstead Park
Best Game Retailer
- Gamekeeper’s Larder
- Maisebrooke Farm Shop
- Wylde Market
Rising Star (Chef under 21)
- Ashealles Cameron – One Dining
- Jake Griffiths – Coleg Cambria
- Josh Zitha – City of Oxford College
Champion of Champions (Public vote – Runs throughout February)
- Cai Ap Bryn – Game and Flames
- Hugo Campbell Hill – The Game Glutton
- Ross Horrocks – The Caddy Mann
- Mark Kempson – Kitchen W8
Winners will be announced at the 2026 Eat Game Awards on 19 March.

