Recipes Archives

Sesame crusted pheasant goujons, hot honey sauce and coriander

The Eat Game Awards’ Best Chef 2025 and head chef at Kitchen W8, Mark Kempson delivers his pheasant goujons with an oriental twist.

This is the third recipe from our collaboration with Tony Singh MBE and this time pigeon is the star of the show.

The second in a collection of simple, quick to cook dishes from wild food ambassador Tony Singh MBE.

Tony Singh MBE created this recipe for us using his Dip and Drizzle Coriander and Mint sauce, which is the perfect partner to venison.

Another fantastic festive recipe from Rachel Green of partridges cooked with pears and spiced red cabbage

This sloe gin pot-roasted pheasant with chestnut, sage and pancetta stuffing, from Rachel Green is a perfect alternative to turkey this Christmas.

This loin of venison wellington, wild mushroom, truffle and Parma ham by Rachel Green makes a showstopping main for any event especially Christmas.

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.

A great starter, lunch dish or addition to any party food platter this Christmas.

Another super simple and super tasty pheasant recipe, as we combine traditional Indian flavours with game meat.

These pheasant souvlaki make a great lunch, or add fries for a more substantial dinner dish

This chilli is so good you will want to serve it with everything, from rice to nachos and in a burrito.