Game to Eat

Game with a Difference

Sunday roasts are as British as fast food is American. This may not be true for all households but when it came to Sundays at my home and no roast was produced, there were certainly some groans. It seems to me that roasting game birds is a similar British trait. For, when I was young, it could have been easily mistaken that the only way to cook a game bird was to roast it. I was taught there was only one way to cook a game bird that was to pile a whole load of bacon on top and blast it to high hell. How wrong could I have been?

Game Chef of the Year

Search for UK’s Game Chef of the Year begins

A nationwide search to find the UK’s Game Chef of the Year will launch on Monday (2nd September). 

Pigeon Pie by Valentine Warner

RELEASED - Valentine Warner's perfect pigeon pie

BBQ'ed Spatchcock Grouse

As lovely as a roast grouse is, we at Game to Eat are always aiming to prove that game can be treated in exactly the same manner as the more standard meats. Game is traditionally seen as a winter warmer, especially roasted game, we believe this is solely due to  the seasonality of the birds. However, we found a flaw; the Glorious Twelfth occurs before many of us have even had a summer holiday. Temperatures are still flying above 20 celsius, and what we are trying to say is – do not feel pressurized into cooking a roast!

Not Just Any Wild Grouse

Marks and Spencer has become the first supermarket to sell red grouse and at £10 a bird it is not at a bad price. The grouse will initially be available at two of their flag-ship shops, Marble Arch and Kensington High Street, in London. If all goes to plan and sales are high the grouse will be rolled out to their regional stores throughout the season.