Shortlists announced for the 2025 Eat Game Awards
The shortlists have been announced for the Eat Game Awards 2025 and it’s great to see so many new businesses recognised.
Shortlists announced for the 2025 Eat Game Awards Read More »
Confit partridge with sprouts, chestnut and smoked bacon
Eat Game Awards Best Chef 2024 and head chef at Kitchen W8, Mark Kempson shares one of his favourite partridge dishes perfect for the festive period.
Confit partridge with sprouts, chestnut and smoked bacon Read More »
Warm pigeon, wild mushroom & thyme bruschetta
A great starter, lunch dish or addition to any party food platter this Christmas.
Warm pigeon, wild mushroom & thyme bruschetta Read More »
Indian pheasant skewers
Another super simple and super tasty pheasant recipe, as we combine traditional Indian flavours with game meat.
Indian pheasant skewers Read More »
Partridge souvlaki
These pheasant souvlaki make a great lunch, or add fries for a more substantial dinner dish
Partridge souvlaki Read More »
Venison chilli & nachos
This chilli is so good you will want to serve it with everything, from rice to nachos and in a burrito.
Venison chilli & nachos Read More »
Moo ping rabbit
If you love moo ping then you will love our take on it as we’ve swapped the pork for rabbit
Pheasant meatball salad
These meatballs can be served in a salad, a flatbread or added to your favourite pasta sauce.
Pheasant meatball salad Read More »
Pan fried pheasant breast with orange, cream & spinach
Another easy to cook family favourite created by Eat Game ambassador Rachel Green.
Pan fried pheasant breast with orange, cream & spinach Read More »
Spiced partridge with minted yoghurt
Eat Game Awards’ Best Chef 2024 and head chef at Kitchen W8 Mark Kempson shares one of his favourite partridge recipes- spiced partridge with minted yoghurt.
Spiced partridge with minted yoghurt Read More »
The ultimate stag burger
There’s a burger and then there’s the Ultimate stag burger from Steven Ellis at The Bailiwick Free House!
The ultimate stag burger Read More »