The British Association for Shooting and Conservation (BASC) and Eat Game are thrilled to announce celebrated chef Tony Singh MBE as their new Wild Food Ambassador.
Known for his regular TV appearances on Saturday Kitchen and James Martin’s Saturday Morning, Tony has long championed game meat. His new role will see him bring his bold, flavour-packed take on game to a wider audience, making it more accessible, exciting and every day.
“I’m so chuffed,” said Tony. “This is such an important role. Game is one of the most natural, sustainable, ethically sourced meats we have. It supports local communities, conservation efforts and, let’s be honest, it tastes fantastic.”
To launch the partnership, Tony has developed three mouth-watering recipes – pheasant schnitzel, roast pigeon and venison byrek – bringing his trademark Indian twist to British game.
The dishes are part of a new video series featuring his own Dip and Drizzle sauces, created to inspire people to cook game at home.
“Game isn’t just for special occasions,” said Tony. “It’s perfect for a weeknight dinner – whether it’s a venison burger, a slow-cooked haunch, or a barbecue feast. And the idea that it’s too strong or ‘gamey’ is outdated. With today’s refrigeration and proper hanging, you get tender, flavourful meat that’s just incredible.”
Accessibility is key to Tony’s mission: “Start with venison mince, pick some up from a local butcher or a countryside shop. Even big supermarkets are getting onboard,” he added. “Once you try it, you’ll be hooked. The flavours are phenomenal.”
Alongside his new Eat Game recipes, Tony shared two of his all-time favourite game dishes:
- Hare royale – “A French classic with cognac, wine, and foie gras. It’s rich, luxurious, and yes, my death-row meal.”
- Creamy rabbit pasta – “Rabbit cooked on the bone in white wine and mustard stock, finished with cream and tossed through pasta. It’s magic.”
Tony’s appointment marks an exciting step forward in making British game a go-to choice for everyday cooks.