The remaining recipes in the category included Roast Highland Pheasant with Koffman Cabbage, Honey Roast Parsnip, Chocolate and Raspberry Sauce from Tim Payne of Paradise by Way, Kensal Green, London and Pheasant with casserole of winter vegetables and fondant potato from Simon Winson of The Orange Tree, Thornham, Norfolk.

Michael went on to take the overall prestigious title of pub Chef of the Year with a menu devised specifically for the awards dinner.

Game was again well represented at the awards with recipe inclusions in the Young Chef category from Yarsley Bradley with his Pan Fried Breast of Pheasant with a confit leg of pheasant and seasonal veg; Bar dishes - Game faggots, pumpkin, cider and ginger dip from Calum Wilcock plus Stalkers Pie with homemade baked beans from James Rogers; Pub Classics -  a dish of Exmoor venison steak and kidney pie from Anthony Williams and in the team category - a main dish of Wild rabbit saddle in herb mousse with fondant potato, rabbit leg ballotine and chestnut mushrooms from Stuart Fay & Stephen Treadwell and another main dish of Roast Ripley Estate Partridge with Knaresborough cabbage and fondant potato from David Deacon and Michael McBridge.

Game-to-Eat, the campaign which has been putting British wild game on the map – and the menu - for 8 years, sponsored the Game category for the fifth year running.  Alexia Robinson of Game-to-Eat said: “I was delighted to present Michael with his trophy.  His winning dish was amazing and demonstrated that locally sourced game is profitable for pubs to serve.”

Robinson continued: “Pubs often lead the way in food styles and game is a natural partner on the menu.  Once again game is a popular choice with chefs at the awards which really demonstrates the versatility and ever increasing popularity of game.”

Game-to-Eat is rolling out catering workshops to inspire young chefs and caterers.