Game Week

Plated circular cuts of smoked roe deer, surrounded by red berries and topped with green leaves, all sat on a red plate with red markings

Hay Smoked Roe Deer, Red Fruits, Vegetables and Leaves by Paul Welburn

In honour of #BritishFoodFortnight, Michelin starred chef Paul Welburn brings us this epitome of modern British cooking, and teaches us how to smoke meat with hay!

Read More


Roasted Pheasant Crown Warm Chestnut, Sprout & Bacon Salad, Cranberry Ketchup by Paul Foster

Here is a Christmas knockout for you! Wonderful chef Paul Foster, head chef at Salt in Stratford-upon-Avon, has created this sumptuous Roasted Pheasant dish for us. Paul has an amazing culinary history, working across the world, including at renowned r …

Read More


Venison Casserole with Caramelized Quince by Leiths School of Food and Wine

Leiths School of Food and Wine have shared with us this hearty, satisfying Venison Casserole with Caramelised Quince.

Read More


Partridge with Creamed Polenta and Wiltshire Truffle by Carters of Moseley

In this recipe the succulent flesh of the partridge blends perfectly with the smooth creamy polenta and distinctive aroma of the freshest truffle.

Read More


Venison Saddle with Elderberry Huntsman Sauce by Paul Welburn

Venison is one of the most widely-eaten varieties of game, when it is cooked carefully it is truly a show-stopper.

Read More


Braised Venison Cobbler with Horseradish Scones by Paul Welburn

Combat chilly evenings with this comforting Braised Venison Cobbler served with warming cheese and horseradish scones.

Read More

Honey-Glazed Mallard by Paul Welburn

Honey-glazed Mallard, Confit Leg, Turnips, Cavolo Nero by Paul Welburn

The mallard is served two ways with flavours of star anise and juniper berry infusing both joints.

Read More

Pot-roasted Partridge by Paul Welburn

Pot-roasted Partridge with Grapes, Gnocchi and Mushrooms by Paul Welburn

Partridge is one of the lighter game meats but teamed with crisp, juicy grapes, rich gnocchi and earthy mushrooms it’s packed full of flavour.

Read More

Breast of Guinea Fowl with Wild Mushroom Risotto

Breast of Guinea Fowl with Wild Mushroom Risotto by Leiths School of Food and Wine

A guinea fowl is a delicious alternative to chicken which is at it’s best in the autumn months. It is fantastically flavourful with darker, gamier flesh.

Read More


Enjoy news, reviews and offers, straight to your inbox*


    *We hate spam as much as you do, we will never pass on your information to any 3rd parties.