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Honeycomb Game and Woodland Mushroom Cannelloni This is one of a set of fantastic recipes created by consultant chef Lee Maycock, originally used for a chefs workshop, but we think they are so good, we want to share them with everyone. Thanks Lee!
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Braised venison with carrots Celebrity chef Mark Hix has teamed up with Game-to-Eat to produce six recipe cards films. Mark has devised six recipes focusing on pheasant, partridge and venison. which are quick and easy to cook using readily available ingredients.
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Butcher of the Month

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Richardsons of Woodthorpe

Richardsons of Woodthorpe is Game-to-Eat’s Butcher of the Month for February. Award-winning butcher, Martin Richardson, supplies a good selection of game to keep up with demand, and makes his...

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Butcher of the month January 2010 P. J. Dale’s Family Butchers
27 Bridge Road,
East Molesey,
Surrey KT8 9EU
Tel: 020 8979 3800
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Butcher of the month December 2009 Tywardreath Butchers
41 Church Street,
Tywardreath,
Par,
Cornwall,
PL24 2QQ.
Tel: 01726 812393
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Butcher of the month November 2009 Andrew Wilson
Littlewoods Butchers
5 School Lane,
Heaton Chapel,
Stockport,
SK4 5DE.
Tel: 0161 4271745
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Restaurant of the Month

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Arundel House

Our restaurant of the month is with rooms – in the picturesque village of Arundel, West Sussex. Chef Luke Hackman is a true fan of British  game, serving only the best local meat and turning...

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Restaurant of the Month January 2010 The Gaggle of Geese,
Buckland Newton,
Dorchester,
Dorset, DT2 7BS Tel: 01300 345249
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Restaurant of the Month December 2009 The Brown Horse Inn,
Winster,
near Bowness-on-Windermere,
Cumbria LA23 3NU Tel: 01539 443443
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Restaurant of the Month November 2009 The White Hart
Ardingly Road
West Hoathly
West Sussex RH19 4RA Tel: 01342 – 715217
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Supermarket Spy

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We have been out and about checking game supplies in the retailers and were quite pleased with the results although some could do better!  If you have seen any other cuts of game in store do let us...

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Celebrity Testimonials

Alex James Game Testimonial
Alex James
Blur Bass Guitarist

Game is about the best bargain going and it’s hard to think of how an animal could be more ethically reared, or how it could be any more expensive.

This is what it takes to put a pheasant, a grouse, a red-legged partridge, a snipe or a woodcock on the table. It is never done any other way.

Most of the pheasants shot in this country are eaten in France, not thrown away as some people believe. I have only one question. Why would anyone eat chicken instead?