Each chef was given a mystery bag of ingredients and asked to devise a main course dish including either partridge or pheasant.

The chefs then had 30 minutes in which to prepare a dish.   Sophie Wright devised three tasty dishes, including:

• Roasted leg of partridge with a purple sprouting broccoli, pomegranate & chilli oriental salad with a ginger dressing;
• Roast breast of pheasant with thyme roasted parsnips, caramelised pears & creamed savoy cabbage; and finally
• Pan seared breast of partridge with lentils & sun blushed tomatoes served with wilted spinach & balsamic dressing.

Rob Kennedy developed two dishes of:

• Spiced Partridge with coriander crushed potato, toffee cumin carrot; and
• Seared Pheasant, wild mushroom fricassee, parsnip chips.

The demonstration drew a large loud and interactive crowd and judge Nick Vadis, Chairman of the Craft Guild of Chefs decided on a draw.

Alexia Robinson, of Game-to-Eat said: “Game-to-Eat was delighted to sponsor the Ready Steady Cook-off skillery at Hospitality.   Game is fantastically versatile, requires minimum preparation and is quick and easy to cook.  Robinson continues: “Wild, natural and free range, game is a great choice for people who want something delicious and healthy in their diet.  It is lower in fat and cholesterol than many other red meats and is a good source of protein and vitamins.”

Game meat was supplied courtesy of Yorkshire Game, suppliers of game to the catering industry.  www.yorkshiregame.co.uk

Hospitality is one of the world's leading foodservice and hospitality shows and took place at NEC, Birmingham from 19th until 21st January.

Game-to-Eat, now in its 8th year, was set up to increase enjoyment and awareness of cooking with game meat.