Game to Eat



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

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Food writers get a taste for game in Sussex

The Game-to-Eat campaign welcomed in the start of the game season with a special trip for food writers, designed to provide the “complete game experience” in the stunning Sussex countryside. 

Award-winning head chef Simon Goodman of the Duke of Cumberland Arms in Henley created a special tasting menu for the press to showcase a range of local game. His cornucopia of dishes included Rabbit in pancetta with wild mushrooms, Pheasant and butternut squash risotto, Warm pigeon and pear salad, Rustic partridge casserole with barley, and Venison loin with braised red cabbage. Each highlighted the variety and versatility of game.

A cookery demonstration of pigeon tart was accompanied by an in-depth talk on species, seasonality and butchery by British game expert Lee Maycock, with emphasis on the health benefits of eating game.

To give an all round insight from pasture to plate, journalists also participated in a deer stalk and pheasant shoot, courtesy of Jack Smallman Shooting Services, demonstrating the processes involved in sourcing game on local estates.

Alexia Robinson, of Game-to-Eat, said: “While magazines are increasingly including game in their recipe features, creating awareness is still a key part of the campaign. We hope this trip will inspire food writers to make the most of these delicious meats and in turn encourage their readers to try game.”

The Game-to-Eat campaign, now in its 10th year, is dedicated to increasing the enjoyment of British wild game.

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