Game to Eat

 

COUNTRYSIDE ALLIANCE

A tasty and healthy alternative to Lamb, Chicken, Beef or Pork

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Game News and Blog:

Game chef of the year winner announced

Wednesday, 1 February 2017

Steven Walker from Loch Lomond Golf Club has been crowned the UK’s best professional Game Chef at the annual Game Chef of the Year competition.

 

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Wild Game heads to the Welsh Assembly

Monday, 4 July 2016

The Game to Eat campaign was warmly welcomed at the Welsh Assembly on Wednesday (29th June) with Jason Lloyd cooking up plenty of wild game delicacies for numerous Assembly Members and members of the public.

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The Country Food Trust - A new approach to tackling food poverty

Tuesday, 17 May 2016

A new charity that aims to feed those in need with a free nutritious casserole has just been launched.

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Shooting season ends on a high as wild game goes main stream

Thursday, 21 January 2016

Despite a challenging season weather-wise, the market for, and interest in, wild game meats – from pheasant and partridge to venison, rabbit and duck – is in fine health and game is joining beef, lamb and pork as a regular on the nation’s plates.

 

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Front cover

Game to Eat Recipe Leaflet 15/16

Friday, 13 November 2015

 
We are extremely happy to announce the release of this year's Game to Eat recipe leaflet. This year's leaflet features 12 brand new game recipe, including a mixture of modern twists such as a wild game pizza to the more traditional wild game faggots. 

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Student Game Chef Competition Winner Announced

Wednesday, 28 October 2015

The hotly contested title of Game to Eat Student Chef of the Year 2015 has been won by Jack Gates, from North Hertfordshire College.

 

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New grouse recipe leaflet launched ahead of the Glorious 12th

Tuesday, 21 July 2015

The Countryside Alliance's dedicated game promotion campaign, Game-to-Eat, has launched a new grouse recipe leaflet ahead of the Glorious 12th. The leaflet features grouse recipes donated by some of the country's top game chefs including Tom Kitchin, Mark Hix, our development chef Lee Maycock and new trailblazing game outfits including Eat Wild and John Doe. Try grilled spatchcock grouse, smoked grouse crostini, grouse pate or a beer-can grouse with BBQ sauce. Order your copy now from [email protected] or download it here.

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Roast Grouse

Market for British game is tipped for further growth

Thursday, 11 June 2015

British game has been pinpointed as one of the world’s top 50 consumer growth markets thanks to the success of venison as an alternative to mainstream red meats.

 

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Venison Burger Video & Recipe

Monday, 16 March 2015

Interested in making the world's finest venison burger; 100% succulent venison mince with cheese, lettuce, tomato, caramelised onion and delicious sauce? Watch the fantastic chefs at The Wild Game Co work their magic before receiving the recipe and having a go yourself!
 

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Children game for creating winning pheasant recipes

Wednesday, 26 November 2014

Pheasant recipes devised by Seahouses schoolchildren during an innovative day to teach them about local food are taking pride of place on the specials board of the village’s Bamburgh Castle Inn to celebrate Great British Game Week.

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Venison strikes high in health and taste test

Friday, 14 November 2014

A newly completed study published in the Society of Chemical Industry has shown once again the wonders of wild game. Along with a study on nutritional facts completed by the Game to Eat initiative this shows that venison is not only healthier for the consumers but potentially tastier. The abstract can be seen below.

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Dudley Newbury

Assembly Members enjoy a taste of delicious Welsh Game

Tuesday, 28 October 2014

Assembly Members from all parties showed their support for fabulous Welsh Game at a special event held at the Pierhead Cardiff Bay on Wednesday 22 October.

The event held by the Countryside Alliance’s Game-to-Eat campaign was hosted by S4C chef Dudley Newbury (pictured) who demonstrated how quick and easy it is to cook game and how easily adapted game is to modern day recipes. On the menu was red pheasant curry followed by the classic duck a l’orange.

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